"Decadent French dining served in a beautiful bistro dining room, Aaron Barnett’s St. Jack is an homage to the cafes of Lyon and Paris. Chicken liver mousse, steak frites, and escargot fill the menu, alongside elegant French wines and bold cocktails. Fruits de mer are a highlight here, particularly juicy, plump poached prawns, dotted with cumin seeds and served with a side of vadouvan aioli. With the help of chef de cuisine John Denison, the restaurant has headed into more inventive fare as well, including a dramatic mushroom vol-au-vent with a crown of greens, or scallop crudo with a Pacific Northwestern accompaniment of spruce tips and preserved berries. Meals should finish with a few madeleines for good measure." - Brooke Jackson-Glidden, Katrina Yentch, Rebecca Roland
