As I’m sure everyone knows, Javier’s has a new chef after Brian Bowden left to pursue Mingle on the Avenue, opening in May in Saratoga.
With the addition of Chef Eric Sell, Javier’s closed down this week in preparation of revealing the new menu he’s developed, reopening today, Thursday January 23rd.
Last night, select people in the area were invited for a private 5-course tasting of the menu, and I luckily got to be a part of it. As promised, I have returned with images (thanks to the wonderful Deanna Fox), and a little preview of the types of new menu items you can expect to see starting tonight!
Photos Courtesy of Deanna Fox
Photos Courtesy of Deanna Fox
First Course: Chorizo and lobster with pickled fennel and hollandaise
Photos Courtesy of Deanna Fox
Second Course: Tuna crudo with capers, olive puree, shiso, and pickled jalapeno
Photos Courtesy of Deanna Fox
Third Course: Poached Pear Salad with frisee, goat cheese fondue, lardon, mint vinaigrette
Photos Courtesy of Deanna Fox
Fourth Course: Roasted Monkfish with sauce caruso
Photos Courtesy of Deanna Fox
Fifth Course: Argentinian churrasco, wagyu skirt steak, avocado mousse, horseradish crema
Photos Courtesy of Deanna Fox
Javier and Chef Eric Sell
Photos Courtesy of Deanna Fox
The evening was wonderful, with great company and fabulous food. While I thought the food was exquisite here under Chef Brian Bowden, I’m confident that Chef Eric Sell will carry Javier’s with his creativity and attention to detail.
Need more information about this stellar evening of food and drink? Visit my friend Deanna Fox’s article on the Times Union!
3 Comments
Awesome post! It was grand catching up with you last night, and I’m happy to provide photos anytime. Like you, I’m excited to see where Chef Sell takes things at Javier’s.
Thanks Deanna! Loved having dinner with you and hope to do it again soon!
[…] The entrees were far more impressive. Both of the portions were reasonable and the plates were nicely presented. The duck was perfectly medium rare, with a touch of sweetness to the sauce and nicely crisped skin. I don’t often eat monkfish, but I certainly would order it more frequently if I was assured it would be cooked as masterfully as the piece I enjoyed at Javier’s. My “poor man’s lobster” was mild, and moist and the accompaniments were a nice foil to the fish. Well done. I didn’t take any photos of our meals, but you can see the salad and monkfish on this blog. […]