Jardin Bistro

On the whole, Jardin Bistro’s onglet au poivre vert was an interesting, atypical presentation. It had character, but we wouldn’t come back for it.

Served on an extremely hot plate, the hanger steak was served pre-sliced into a dozen gray-brown pieces arranged roughly in the form of the original steak.

The sauce was a creamy white, which mellowed into a light brown as the sauce absorbed the meat juices. Only five or six whole green peppercorns were visible, and there was only a faint taste of pepper, overpowered by the rich earthy aftertaste of the cream. The peppercorns themselves fell apart and melted in the mouth, resisting only slightly with the thin green shell of the peppercorn.

The Montagne-Saint-Emilion Vieux Chateau Négrit ’97 was pleasant, but was too light to fully stand up to the cream sauce.

The fries were too thick, and there were too many of them.