Farm-To-Table Review:
Sunday Supper at JCT Kitchen & Bar

We had a wonderful Easter Sunday experience at JCT Kitchen & Bar. So, I thought I’d share details about our Sunday Supper at JCTs. Usually, from 4:30-9:00 p.m. on Sundays, JCT serves a Fancy Meat and Three menu that will tickle anyone’s taste buds.

About JCT Kitchen & Bar

This is the official description of JCTs from their website:

For chef Ford Fry, it all started with JCT. Kitchen & Bar, an updated Southern restaurant in Atlanta’s Westside Market. In a part of the country where seasonal vegetables and deviled eggs are practically religion, Pennsylvania-native Executive Chef Brian Horn marries masterful technique with a simple approach to bold, balanced flavor. Regulars love JCT.’s refined comfort food, like fried chicken, house made bacon mac and cheese, deviled eggs with country ham, and our famous Angry Mussels. The city-style upstairs bar serves up small plates, select entrées, and craft cocktails. It’s the kind of place guests can sit back and sip a drink outside while listening to live music.

So, you can already tell that JCT is going to be a clean foodie’s dream.

Sunday Supper

 

JCT describes the Sunday Supper Menu as a Fancy Meat and Three. I call the supper menu “extremely delicious.” The meal started with feather light Southern biscuits with a homemade strawberry jam. The dominant taste in the jam was strawberries, not sugar, so it was quite delicious. Then, we were offered an amuse-bouche in the form of a half of a tasty deviled egg each. I loved the mustard-forward egg yolk. The next course was an amazing spring green and green pea salad. The dressing was well-seasoned and light. The highlight of the salad was the pop of taste of the many types of spring greens and the crunch of the green peas.

We were given a choice of meat dishes. I chose the Fried Chicken with tabasco honey. The coating was crisp; the chicken juicy without being oily. There was a light drizzle of tabasco honey that highlighted the spices in the coating. (Truthfully, I like our Devil’s Advocate better on fried chicken because I like the punch of flavor.)

My roommate chose the chicken fried pork. Again, the coating was crispy and well-seasoned. The milk and spring onion gravy was smooth and flavorful.

We shared three local, seasonal side dishes – Hoppin John, Spring Peas and Radishes in Cream, and Georgia Strawberries and Beets. I don’t eat Hoppin John, but I’ll take my roommate’s review that the dish was well-cooked. The Spring Peas were al dente, so they had a hint of crispness. The best dish of the night by far was the Georgia Strawberries and Beets. The side dish was gorgeous, filled with red and yellow beets, strawberries, goat cheese and arugula. The sweetness of young beets and strawberries gave the dish a depth of flavor that was highlighted by the vinaigrette and goat cheese.

The dessert course was a lemon tart with fresh blueberries. The tart was light and was a great finish to the meal.

Service and Presentation

The service was excellent. Our waitress was knowledgeable and supportive without being obtrusive. Our food was delivered timely, courses were cleared quickly, and our glasses were always full.

I love the down home theme of Sunday Supper. The tables were covered in butcher paper. The serving dishes for the side dishes were old enameled cast iron. The presentation brought back memories of Sunday Supper at my roommate’s family home in Middle Georgia…very nostalgic.

I highly recommend the Sunday Supper experience at JCT Kitchen & Bar. The food is local, seasonal and flavorful. The service and presentation were excellent. At a prix fixe of $29.00, this was an amazing way to spend Easter Sunday night!