Dinner at Juuls was one of the top dining experiences of my life. Just exquisite. One of those experiences that you really look forward to writing about. So hold on tight. Here goes! First off, amazing staff. So effortless. Such excellent attentive super warm service. Some of the best service EVER.
Started with raw oysters and a sparkling rhubarb wine from Latvia. Yum. Then a little amuse bouchée of a traditional Dutch croquette, but with an Asian influence. Just lovely.
Man, did these ladies just totally spoil me! I was then poured a fantastic Spanish white to compliment the shell fish I just had and the new plate that included a number of different seafood elements and oh so much more. It was one of those very complicated small dishes with at least 10 different elements very artfully presented on the dish and tied together with a lovely lemon vinaigrette (drizzled tableside) and some actual puff cereal added at the very last second for that crunch element. Felt like I was on a food show!
And I love all the little touches; how they leave the bottle on the table until they pour the next wine so that you can study the label. The ambience was equal parts classy, chic, intimate, and yet approachable. Not intimidating. The crystal chandeliers and the candle tapers at each table, yet rustic and comfortable tables and chairs.
Onto a deconstructed Tom Ka Kai, that literally came together as I watched. Table side pour of the steaming chicken broth into a center ring of coconut milk panna cotta. Are you kidding me? The heat of the broth melts the ring of coconut milk and then mixes with the other ingredients. Fun! In the end, a perfectly lovely super creamy consistency. Best Tom Ka Kai I've ever had.
And the wine with this course ... oh oh oh ... a traditional Gewürztraminer from France. Usually from Germany, but as the borders changed over the centuries, we associate this wine with Germany, but the traditional region is now in France. Truly one of the highlights of the meal. So well balanced. Lovely floral hints, slightly more viscous, buttery, sweet ... but not too sweet. So perfect with the Tom Ka Kai. Most other wines wouldn't hold up to the Asian flavors. Just amazing!
Next was fois gras with a cherry sauce just brushed on the plate with a freshly made pistachio scone (seriously) and a stilton globe. The textures were amazing. I was poured a lovely full-bodied Italian red that had cherry notes to tie in perfectly with the dish. OMG!
What I failed to mention is that this is one of those restaurants with no written menu and there are very few choices, other than how many courses (3-5). Of course, I chose 5 so the portion sizes were smaller, otherwise I would have burst!
The Chef works up a new menu every month and the Friday before they present the new menu, the whole staff (all 10 folks) have a lunch together at the restaurant where they are served the new menu. Three wines are tasted with each course and the staff decides on the final wine pairings. What a phenomenal way to keep the Chef challenged and to keep the staff intelligently informed, as well as wisely incorporated into the establishment. So smart.
Next was a Bordeaux of mostly Merlot and Cabernet grapes. Lovely beef with ox meat sauce and marrow with a sweet mustard. The beef was so tender and flavorful, but the oxtail sauce seemed rather distracting.
I still can't get over the quality of the service. Best ever! These are true professionals. They don't just do this for the heck of it. They're awesome. So talented. And you can tell that they enjoy their work and they really appreciate it when someone really appreciates them.
Next course was a cheese selection served with a lovely Madeira, kind of like a port or sherry, with some nice nuttiness.
Dessert was a Lavender mouse, melon cheesecake ball, and an apricot panna cotta, accompanied by this lovely sweet dessert wine. Yum. I have to admit that I barely got to enjoy the dessert because although the piano concert was only a 5 min bike ride away, I left with only 7 minutes left. Yikes!
Overall, a little pricey for Amsterdam, but quite reasonable to me and oh sooooo worth it. Make a reservation and ENJOY! read more