St. Jack

In the hallowed halls of St. Jack's, where the aroma of culinary mastery dances like a siren's call, I, as a member of the upper echelon, found myself enraptured in an epicurean adventure that transcended the mundane and soared into the realm of the divine. There I was lost in the typical Portland neighborhood, rain falling down on the rooftops, people huddling to and fro and as we all know there’s nothing better than an open door in a French corner and a good bartender greet you. As I crossed the threshold, the ambiance enveloped me like a cloak of sophistication, setting the stage for an evening of unparalleled indulgence. The flickering candlelight cast enchanting shadows upon the polished steel bar and oak tables, while the melodic strains of a Spotify quartet serenaded the diners, adding to the allure of the soirée. My similar, Justin, I let him have his way and man the wine was to die for. And Alex, the bartender, always a smile always a conversation, and what better than that on a rainy night in Portland Tuesday. Ah, but let us not tarry on the peripherals when the true stars of the evening awaited their moment to shine. The chef, a culinary virtuoso in his own right, Aaron Barnett orchestrated a symphony of flavors from his domain behind the scenes. His presence was akin to that of a maestro conducting an opus, each movement deliberate, each gesture imbued with passion. And what of the entrées, you ask? Prepare yourself, for mere words may fail to capture their magnificence. The Hamachi crudo, a delicate masterpiece of raw fish adorned with the finest accoutrements, transported me to the sun-kissed shores of the Mediterranean, where the sea itself whispered secrets of its bounty. But it was the Pâté en Croûte that stole the show, a culinary marvel encased in golden pastry, its rich, decadent flavors a testament to the artistry of French cuisine. With each decadent bite, memories flooded my mind like a torrential downpour, reminding me of nights spent under the stars aboard a grandfather's boat, where passion ignited like wildfire amidst the gentle lapping of the waves. But wait, did I just say that stole the show? Bullshit the escargot stole the show, but yet I am writing this review, as I am eating the food! As for the Escargot, ah, what words can do justice to these succulent morsels of delight? Tender snails bathed in garlic-infused butter, a celestial union of earth and sky that left me speechless with every tantalizing mouthful. One can’t stop dipping the garlic bread into the juice as I savor each and every single sip of the cornas le Chablis. No epicurean odyssey is complete without the perfect libation to accompany the feast. The sommelier, a veritable sage of the vine Justin guided me through a labyrinth of options before presenting a treasure from the Rhône Valley. As the crimson elixir danced upon my palate, memories of languid summer days in Bordeaux flooded my senses, accompanied by visions of a young French maiden whose allure was matched only by the intoxicating bouquet of the wine. In the kitchen, the chaos reigned supreme, yet amidst the whirlwind of activity, the chef remained a paragon of composure. With each flick of the wrist, each deft maneuver, he wove culinary magic that defied comprehension, his passion igniting a fervor in his fellow artisans as they toiled over the stove, each dish a testament to their collective dedication. As a scoundrel by nature, I am no stranger to the finer things in life, yet even I found myself humbled by the majesty of St. Jack's. It was a night of revelry and excess, of indulgence and ecstasy, where the boundaries between reality and fantasy blurred like watercolors on canvas. And as I savored the last lingering notes of the evening, I knew that I had experienced something truly extraordinary, a culinary journey that transcended the bounds of time and space, leaving an indelible mark upon my soul. For in the hallowed halls of St. Jack's, where passion and artistry converged, I found myself a willing acolyte. Cheers

My first time was a great experience. This time, we had family coming into town for a birthday and this dinner was supposed to be the highlight of the trip. Our server was one of the rudest I've experienced, to the point of requesting another server. The comments she made and her poor attitude lingered over the rest of the evening/night. Really disappointing, especially with how we talked it up. I don't think we will be back. Truly one of the worst experiences Ive had in Portland.

Popped in on a whim a few Fridays ago and took two seats at the bar. Great service, food and cocktails! Thanks for having us! Just booked a dinner reservation for 2/22! (P. S. The soup was incredible!)

Delicious food! High price point, but everything tasted amazing. Staff was ver friendly. Definitely recommend getting the tomato soup, sea bass and the gougeres. Wine pairing recommendation from our server was excellent as well. Portion sizes vary depending on the diff options. Vegetarian options: There are a decent number of vegetarian options such as cheese options, tomato soup, butter lettuce, chou roti, gougeres, pithivier. All tasted excellent.

Possibly the best service I've experienced in Portland. Perfect for Valentine's dinner.

Went for the 1st time on Valentines day... and WOW! Why did we ever wait this long? Absolutely outstanding multiple course meal paired with delicious cocktails. Intimate date place with superb service. My love might leave me for the bearnaise sauce, it was so good! Highly recommend this delectable eating experience to all.

We were given complimentary champagne for celebrating our anniversary here -- an excellent start to an impeccable dining experience. The steak frites is where it's at, y'all. My partner loved the steak tartare, and I cannot express how divine the lemon tart was for dessert. Whomever was bartending made absolutely incredible drinks. Our compliments to St. Jack & everyone who works there. Dietary restrictions: They took note of my allergies before taking our order. Very thoughtful.

While fairly expensive, the food and service made it very worthwhile. You must have the tomato soup. Served very warm in a backed crust.