Yet, all this Dear Jane’s glitz comes after an arduous grind.
“Landing a space like this felt too good to pass up,” Patti says. “We’ve been working on it during a hard time for restaurants specifically, but also for everyone, for families, for businesses. Seeing this restaurant come to life feels to us like possibly the markings of the next phase.”The nostalgia-evoking food at Dear Jane’s has been calibrated to seem familiar, unintimidating and even simple in a way.
Like at Dear John’s, the food at Dear Jane’s is celebratory. The Dear Jane’s menu has a caviar section known as the “bougie corner.” The restaurant will prepare whole lobsters with orange sauce. Citrin is excited about serving “charcuterie of the sea”: premium tinned fish on a tray that Hans designed and built to look like the deck of a nautical vessel. And there are plans for different renditions of whole fish, which might include Dover sole and turbot.
This article is too light on the dishes. Too much info about backstory, not enough on food.
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