Jewel of the South

Michael Barton

Jewel of the South is an excellent example of a progressive bar that's not afraid to push the boundaries of acceptable taste. Each drink is a step forward in cocktail palette. The Rule of Thirds is an excellent example as it combines spicy heat, a sweet cold pour, and a salty rim all in one. The Winter's Pimm's Cup is my personal favorite as it combines fruit from their own backyard into a twist on a classic for a brighter more filling taste. I absolutely look forward to returning and trying new menu items to discover flavors I never knew I never knew in cocktails or beverages in general.

Olivia Karim

Best cocktail I’ve ever had. The vibe was amazing, the patio was so nice to sit in, we didn’t want to leave. We came not hungry and we still stuffed ourselves with the fois gras, tuna tartar, and the deviled eggs. Incredible experience. Highly recommend.

Benji

Loved the atmosphere, Crusty Brandy and French 75 drinks with Tuna Tartare. Was served by the two bartenders who were polite, prompt and offered advice for other places to see in the city. Expect fine dining portions with excellent flavors.

Fanny Behrens

I was disappointed in a handful of things. You get exactly what you order, albeit a miniature version of your expectation. Things were tasty - but at some point you look at each other and wonder if this is a tasting menu, or should we order some bread or do we actually need act on the oft repeated joke; to go home via McDonalds after this? Foods are not introduced as they arrive. When you order several small plates they take a little guesswork to figure out what you're having at any given time. There's no chatter about the recipe or the ingredients. Bone marrow comes without bread. It's a large marrow bone cut lengthwise and after scraping marrow there's.. nothing to put it on. You just dissect it there, leave the wonderful grease in the marrow and wonder what was going on. I asked for some bread and they only had a spongy concoction under name focaccia, but which resembled cornbread and did not hold it's shape for buttering with marrow. The fact that focaccia was the aforementioned sponge was saddening. I'm sure they know what focaccia looks like. There should've been things on the menu or brought to the table that would've showcased some affection towards the customer. But everything was the bare minimum and less than expected. Foie gras was served with cinnamon and prune toast which was overwhelmingly gingerbready and the poor foie gras was lost forever. Tripe was great but really, three little thumbnail sized triangles? Why even bother? I do fine dining, I understand plating, but if you go this route, you need to offer frequent amuse bouche or rustic bread or ANYTHING to keep the despair from sinking in. We did get an amuse bouche in the middle, which was supposedly ham hock and gelee but tasted a lot like headcheese. It was not good and instead of an amuse bouche which would be served at the beginning to give you a bit of a early peek of what's to come, it seemed to be a failed experiment that just needed to go. Why would it come in the middle? It was truly a bad dish. Please experiment but sometimes accept the losses and bin the dish. And the saddest part was that none of the decent dishes made me want to order more of them. I soon as just left disappointed. Dessert malted almonds and chocolate cake/mousse was nice but again, a little unoriginal.