Description
When it opened in 2004, Jack's was at the forefront of the micro-eatery and small plate movements, and, despite moving out of its narrow townhouse on East 5th and around the corner onto the avenue, the restaurant has stayed the course. This is not a place to go for a big feed, because the dishes are miniature jewel-box constructions. The heartiest we encountered on a recent revisit was a meaty octopus tentacle crusted with thin-sliced potato and nicely browned. The oyster service is superb, and so is nearly anything featuring seafood, from silky, butter-poached lobster to a crudo of day-boat fluke served with buttermilk, grapes, basil, and chile salt. The service is also first rate.
