PrincessAurora
<font color=blue>Hmpphh! Who needs that boy in gre
- Joined
- Oct 26, 1999
- Messages
- 1,368
I have eaten at Jiko for 6 out of my 7 trips to The World and it has always been amazing. This time was even better since I was at the Bar and could talk to the starter cooks. This doesn't mean they are new or baby cooks, it means the cooking area you see is NOT the kitchen it is where the starters (appetizers and salads) are mostly made. The flatbreads are baked in the wood burning ovens and when they aren't swamped the cooks are more than happy to talk to you. It is ideal if you are here solo. I've never had an issue being solo on trips but some people are self-conscious and this way you don't "stand out" as well as giving you things to watch and people to chat with.
I started out with rolls and spiced butter. While I couldn't have more than one roll (too many carbs), that butter is the BOMB!!!
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We started with a amouse bouche from the Chef of Califlower soup. OMYGOD! It was sooooo good that I inhaled that puppy and clean forgot to take a picture! I know, a major crime. It was so creamy and had a hint of spice, almost like cardamon. Just lovely.
For my appetizer I had Seared Ostrich Filet - with mushroom risotto, micro greens and mini mushrooms in herb sauce $13.00
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Somewhere on this board I heard this was breaded. Does this look breaded to you? This dish is AMAZING?! Ostrich is one of my fav things. I love it better than Buffalo. What does it taste like? Think "Beef Bird". It is red like beef but has a slight poultry taste. My dining companions liked theirs but thought it was a little tough. I don't think of it as tough, it is a different texture but everyone agreed it was an AMAZING taste!
Well for my entree I usually would get the filet with Mac & Cheese. However the past 2 trips I got other items so I thought I would go back to.. Oak-Grilled Filet Mignon - with Macaroni & Cheese and Red Wine Sauce $39.00
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They didn't over sauce the dish (since the sauce can overpower the meat) which was good. The meat is STILL the best on property! Cooked perfectly. It was so much that I sliced half of it to take so I could have it later. My only let down, the mac & cheese isn't the same. Chef Annette who is the chef to originate this dish as well as the pork chop with Maytag blue Mac & Cheese at Artist Pointe is no longer here.
The Macaroni portion was smaller by about 1 cup. Now that didn't bother me BUT it was "dry". It wasn't as light, cheesy or "saucy" as the mac & cheese had been under Chef Annette. This looked like it sat on the plate under a heat lamp for about 5 minutes while the meat was cooking. Details people, it shows.
I wasn't going to get dessert but my waiter told me Pistachio Creme Brulee - With a chocolate-layered bottom $8.99 was excellent. I've heard people here go on about it so I decided to order it. Now I am not a big pistachio person but went for it anyway because I am FEARLESS!
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Well, that looks like a creme brulee alright. It has a pistachio biscotti with it as well. So I figured I would take a picture after I was eating it so you can see a "cross section".
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It was lovely! You can see the light green color and the thin chocolate layer on the bottom. Creamy, slightly nutty but not overpowering. Excellent!
Another great meal at Jiko. I have never had a bad meal here. The hardest part is figuring out what to order next time!
I started out with rolls and spiced butter. While I couldn't have more than one roll (too many carbs), that butter is the BOMB!!!
We started with a amouse bouche from the Chef of Califlower soup. OMYGOD! It was sooooo good that I inhaled that puppy and clean forgot to take a picture! I know, a major crime. It was so creamy and had a hint of spice, almost like cardamon. Just lovely.
For my appetizer I had Seared Ostrich Filet - with mushroom risotto, micro greens and mini mushrooms in herb sauce $13.00
Somewhere on this board I heard this was breaded. Does this look breaded to you? This dish is AMAZING?! Ostrich is one of my fav things. I love it better than Buffalo. What does it taste like? Think "Beef Bird". It is red like beef but has a slight poultry taste. My dining companions liked theirs but thought it was a little tough. I don't think of it as tough, it is a different texture but everyone agreed it was an AMAZING taste!
Well for my entree I usually would get the filet with Mac & Cheese. However the past 2 trips I got other items so I thought I would go back to.. Oak-Grilled Filet Mignon - with Macaroni & Cheese and Red Wine Sauce $39.00
They didn't over sauce the dish (since the sauce can overpower the meat) which was good. The meat is STILL the best on property! Cooked perfectly. It was so much that I sliced half of it to take so I could have it later. My only let down, the mac & cheese isn't the same. Chef Annette who is the chef to originate this dish as well as the pork chop with Maytag blue Mac & Cheese at Artist Pointe is no longer here.
The Macaroni portion was smaller by about 1 cup. Now that didn't bother me BUT it was "dry". It wasn't as light, cheesy or "saucy" as the mac & cheese had been under Chef Annette. This looked like it sat on the plate under a heat lamp for about 5 minutes while the meat was cooking. Details people, it shows.
I wasn't going to get dessert but my waiter told me Pistachio Creme Brulee - With a chocolate-layered bottom $8.99 was excellent. I've heard people here go on about it so I decided to order it. Now I am not a big pistachio person but went for it anyway because I am FEARLESS!
Well, that looks like a creme brulee alright. It has a pistachio biscotti with it as well. So I figured I would take a picture after I was eating it so you can see a "cross section".
It was lovely! You can see the light green color and the thin chocolate layer on the bottom. Creamy, slightly nutty but not overpowering. Excellent!
Another great meal at Jiko. I have never had a bad meal here. The hardest part is figuring out what to order next time!
