www.myebar.net

James Restaurant Profile Page

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Contact Info

Phone #:	(718) 942-4255
Website:
www.jamesrestaurantny.com
Address:
605 Carlton Avenue
State:	New York
City:	Brooklyn
Zip Code:	11238-3806

Hours of Operation

Hours of Operation:

DINNER

Monday-Saturday from 5:30-11pm.

Sunday - 5:30-10pm

BRUNCH
Sunday from 11am-3:30pm.

BAR
Nightly from 5:30pm-midnight.

HAPPY HOUR
Half-price burgers at the bar. 5:30-6:30pm.

To find us click HERE!!!!!!!!!!!!!!!!

About Me

Official Name:	James Restaurant
User Type:
Restaurant
Price Range:
$20-$30 Per Meal
Describe Yourself:
Becca B. Brooklyn, NY 8/19/2010 1 Check-in Here Best brunch I've had in 3 years, hands down. Nothing will steer you wrong on this menu. My friends and I tried practically one of everything, and couldn't stop raving. Start with a St. Annes cocktail, elderflower liquor and cucumber zen. Very refreshing. Go. Go now. Go alone, go with friend, just get yourself there before everyone discovers this hidden treasure. Oh, and 2 words. Truffle fries. Irene F. Long Island City, NY 8/4/2010 Came out here for a birthday dinner with my old (not a statement around his age, old meaning former) roommate and his lovely better half. The spot is tiny, the service is slow (sometimes a bit frustrating, but otherwise a nice pace to have a leisurely dinner at) and the food was great! We started with two orders of the scallops to share, which are incredible, and some amazing toasted brioche and butter. They didn't look at us funny when we asked for more brioche to soak up the scallop sauce, and we had soem salads to start as well. I didn't want to fill up too much, so I got a side of the fingerling potato and watercress salad. Amazing. We also had a round of fantastic drinks, their cocktail menu is really creative (especially in this age of speakeasy style cocktails being everywhere). For the entree, I went with the lamb burger with goat cheese and paprika fries, an excellent decision in my not so humble opinion. It was huge, so I saved half for my lunch the next day (and enjoyed it as much cold as I did hot). For desserts, we got three: the dark chocolate espresso terrine, peanut butter and jelly sundae, and the ricotta cheesecake. All of them were delectable, and we all left satiated and smiling. An intense dining experience all around, and a delicious one! Kudos, James, kudos. Joe I. New York, NY 5/18/2010 As a straight man, I'm hesitant to admit it--but I have no other recourse: I am in love with James. I tried to withstand his constant advances, but it was no use. He just wears on you. One minute you're trying a cocktail, then another. The conversation continues and before you know it, you're enjoying yourself. Much to even your own surprise, you're ordering a bottle of rioja as he continues to bathe you in his charm. While normally able to fend off even the most sophisticated of suitors, this time I was taken. I needed James in my mouth. - Beausoleil Oysters with Rosemary-Champagne Mignonette - Green and white asparagus salad with Dill, Farm Greens and Warm Chèvre Dressing - Garden Pea Risotto with Sheep Milk Ricotta and Pancetta - Rosemary Crusted Loin of Lamb with Bean Stew and Ramps - Fresh Berry Crostata with Blackberry Liqueur Ice Cream Yes. It's true. We went that many rounds. Granted, it wasn't just the two of us, but I simply couldn't get enough of James. Each of his movements was executed flawlessly. He was subtle and delicate, a creative professional who tended to his work with a rhythm I'd rarely experienced so soon in a relationship. He left me full of his love and somehow still wanting more. While I can't go into all of the sordid details of the evening, rest assured that I have James' number--and I will be using it frequently.
Type of Location:	Up Scale; Neighborhood

User Status

Hits	7
Online Status	OFFLINE
Connections	1
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Type of Cuisine:

Americana; Seafood; Contemporary; Steaks

Menu:

SMALL PLATES

Chilled Cucumber Soup with Peekytoe Crab, Sea Urchin Vinaigrette and Perilla 12

Spinach Salad,Shiitake Mushrooms &Parmesan-Reggiano, Balsamico 11

Rhode Island Diver Scallops with Purslane, Roasted Jalapeños, Sweet Corn Broth 14

Glazed Berkshire Pork Belly with Purple Mizuna and Roasted Lily Bulbs 13

Heirloom Tomato Salad with Warm Goat Cheese and Garden Basil 11

Half-Dozen Beausoleil Oysters with Rosemary-Champagne Mignonette 16

MAIN COURSE

Beef Burger with Vermont Cheddar on Brioche with Herb Fries 15

Garden Pea Risotto with Sheep Milk Ricotta and Pancetta 19

Sautéed Skate with Roasted Fennel, Broccoli and Sauce Vierge 19

Arctic Char with Summer Squash, Boar Lardon and Green Onion Broth 24

Pressed Young Chicken with Roasted Baby Bok Choy and Huitlacoche Polenta 21

Black Angus Strip, Potato Watercress Salad, Pickled Shallots, Horseradish Jus 26

DESSERT

Fresh Berry Crostata with Blackberry Liqueur Ice Cream 8

Ricotta Cheesecake with Almonds, Dried Cherries and Caramel Sauce and Oranges 8

Grilled Lemon Pound Cake with Strawberry and Rhubarb Compote 8

Peanut Butter and Jelly Sundae with Chocolate Sauce and Berry Coulis 9

Bittersweet Chocolate Espresso Terrine with Hazelnuts and Chantilly Cream 9

Artisanal Cheese Plate with Chabichou, Aged Gruyere, Stilton 12

BRUNCH

Two Farm Eggs, Duck Sausage, Fingerling Potatoes 9

Blackberry Stuffed Brioche French Toast 9

Spinach Salad, Shiitake Mushrooms, Pine Nuts,Parmesan 11

Lemon Ricotta Pancakes, Blueberries, Berry Syrup, Mint 10

Crepes with Parmacotto, Manchego, Marjoram Béchamel 10

Pulled Smoked Pork with Cheddar Scones 12

Frittata with Goat Cheese, Olives, Spinach and Potatoes 9

Malpeque Oysters with Bloody Mary Cocktail Sauce 15

Beef Burger with Vermont Cheese on Brioche, Herb Fries 14

Steak and Eggs with Choron Sauce and Herb Fries 18

Artisanal Cheese WITH Chaichou, Aged Gruyere, Stilton 12

Herb Fries
NY State Greens with Sherry Vinaigrette
Double-Smoked Bacon
Duck Sausage
Berry Salad
5

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