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.
Made with fluffy, but not too tall, focaccia bread, they're embellished with thinly sliced red onion, tomato and greens. A special grilled steak version features thin slices of rosy rare beef, and the chicken breast sandwich is moist. Both come with a gutsy potato salad in a piquant whole-grain mustard dressing. There's a saucy quesadilla stuffed with chicken and cheese that's paired with a bright avocado salsa, and a terrific grilled shrimp salad with a pale green pesto that looks innocent enough but packs a pugnacious punch. The food comes out in a snappy fashion, though occasionally the service can be leisurely.