I usually don't want my steak served sliced, but it's cut nicely here into thick, oblique slices. A veal chop special gets the same treatment, which seems odd. You'd think they'd want to show off that big chop. Instead they've truncated it, leaving the bone and serving it with fresh Brussels sprouts, a terrific combination. It's a perfect veal chop, except for the sticky brown reduction, which it doesn't need.
Roasted venison is fabulous, sliced two fingers tall, blood rare at the center.
The game revels in the counterpoint of a tart-sweet sauce, though there's a bit too much of it. One secret to running a successful restaurant is turning the tables on a busy night. For some A-types, this would be heaven, though I've been tempted to ask the kitchen to slow it down. Lunch is a pleasure at JiRaffe, with the sun streaming in those tall windows and a crowd that's a mix of fashionistas, business people and laid-back beach types. Sandwiches are ideal.