Jeffrey’s

Here’s a bit of trivia for you: Jeffery’s. the 32-year-old reigning king of bistro dining in Austin located on West Lynn off W. 6th St., was actually named after Jeff Weinberger, owner of the Shoreline Grill, and a former partner of owners and founders Ron and Peggy Weiss. I get that question a lot so I thought I’d address it. Now on to the fundamentally more important question: what does Jeffrey’s do to retain its “must visit” status among Austin foodies?

In a word, Jefrrey’s delivers a consistent quality of excellence. The restaurant has been firmly entrenched in our Top 20 since we started it severn years ago. And the fact that it lures large numbers of celebrites and power brokers adds to the unmistakeable aura of sophisticatioin that surrounds the place. Dinner at Jeffrey’s is almost always not just dinner, but an event unto itself. And that speaks volumes.

No meal at Jeffrey’s would be complete, in my opinion, without the Crispy Oysters on Yucca Root Chips with a Habanero Honey Aioli. This appetizer provides an immediate flavor rush that not only pleases but also primes the palate for the more substantive fare to follow. It’s a classic. And at the risk of distressing the animal rights crowd, the foie gras at Jeffrey’s is absoloutely stunning. Seared with poached pear or offered as a smooth pate, the flavors are mesmerizingl It’s as good as anything you’ll try in austin. I am also very taken with the Duck Spring Rolls with a zesty Daikon slaw and a plum sauce. The texture is crisp and very appealing and the first bit says it all. You are immersed in an amalgam of interesting and comforting (from the duck) flavors.

And you will not have become an official foodie until you’ve sampled the Chilled Avocado and Cucumber Soup with Basil Pesto and crab. What imagination in this dish! And the basil pesto takes it over the top. Such a deft touch from Chef Alma.Alcocer-Thomas (who took over the helm two years ago from David Garrido).

Jeffrey’s offers entrees that have larger sizes and also their smaller Bistro selections. Let’s sample from both. The Balsamic Short Ribs with Cheddar Potatoes and Garlic sauce have achieved legendary status with the Balon family. You want an array of richly satisfying flavors along with bit of zip fromt the balsamic: well this dish grants your every wish. Tender is the operative word for the ribs and the cheddar potatoes are perfect. The Premium Tenderloin is also a must try. It tops the price list and for good reason. Sensational flavors from this prime cut and a carrot and pea risotto that goes beyond perfectly complementing the meat. Finish with an amazing confit of wild mushrooms and you have culinary bliss.

From the Bisto selections, it’s hard to pass on the Kobe Hangar Steak with pommes frittes.The Hangar Steak is a thick strip of beef fron the underside of the cow. It can be tough if not prepared with precision and Chef Alma nails it! The fries and the chimichurri are the perfect complements to this delightful dish. We have also really enjoyed the Basil Gnocchi. This is a light dish with an abundance of serious flavor that offsets the mozzarella and the red pepper sherry coulis.The key: nothing doughy at all about the gnocchi. Just great taste.

The wine list at Jeffrey’s, under the tutelage of Greg Steiner, is exceptional. I was especially impressed with the reds. Beautiful choices. And the service has been on of the place’s hallmarks for years. Still good as ever.

It is said that many things improve with age: a good cheese, a fine wine. How about a restaurant that has gracefully aged into its 30’s with no hint whatsoever of a mid-life crisis or let down. Jeffrey’s just seems to be getting better. This place rocks.