370 Fifth Ave., Brooklyn, NY, 11215
nr. 5th St.
By fillmeup on 9/3/2011
Let me just say, I have no idea how this restaurant could have a bad review. I've eaten there at least five times over the past 8 months, and each time is better than the last. The waitstaff is always attentive, especially Urszula- who is extremely pleasant, and then chef will sometimes poke his head out to say hello to patrons. You can tell he really cares about this restaurant and the food he prepares. The decor is lovely- just very simple and understandedly romantic. The food is spectacular. The French omelet is done just right- not overcooked, not runny, and has just the right amount of cheese and herbs in each bite. I left feeling quite satisfied, but "stuffed." The steak and eggs is always delicious and never tough. But the real star of this restaurant is their chicken. It comes with shallots and carrots that are soft with a bit of bite and nicely seasoned. I have never had better chicken in my life. The meat is tender, succulent and piping hot. The skin, oh the skin! It's sheer perfection. It's crispy, but not crunchy, a little salty and buttery, but the most important part of all, the chicken tastes like chicken. Not like any herbs, or vegetables, or sauce, it just tastes fresh and pure. I actually almost started crying when eating it. It is that good. When I told the chef how much I loved it, he smiled and said- it's really special. I never thought chicken could be this delicious. Overall, If you want food that tastes like pure love, go to Juventino.
By BrainiacNYC on 5/26/2011
we had planned to go to Belleville which is right next door. But since business was slow, they closed their kitchen earlier. therefore we decided to give Juventino a try not even knowing what their menu was like. we were warmly welcomed and started off with glasses of sparkling on the house. The chef/owner introduced himself to us, and he also took care of our table most of the night. He was nice enough to advice me on culinary intakes after i told him that i also was in the field. we had a great bottle of wine, of which we also had complementary glasses of after we finished off our bottle, as well as complementary amuse-bouche. The corn soup and baby beets was amazing. i had the Hawaiian prawns and Diver scallops risotto which was incredible and my friend had the taco dish. our waitress was kind enough to give us free fortified wine to accompany our desert. Highly recommended. I shall go back soon and this time, i'll take some food bloggers with me so they can experience what we just had.
By Alisonleslie on 1/30/2011
We were actually on our way to a different restaurant when we stopped to look at the menu at Juventino and changed our minds. Although pricey, the restaurant is so lovely that it's hard to argue with what they charge. We were offered a glass of Prosecco to start, my glass of wine was poured very generously, and before we left they gave us a complimentary pour of dessert wine. Bread comes with roasted garlic, hazelnut butter and delicious house-cured olives. My husband had razor clams to start and for entrees I had the vegetarian board and my husband had four tacos (tongue, duck, mushroom and pork belly). Everything was delicious and thoughtfully prepared. We finished with cheese which came at room temp (not ice cold which I hate) and was served with both truffle honey and apple compote. The service was so warm and attentive. A pleasure all around. p.s. if you sit against the wall you can peruse their cookbooks while you wait!
By choateoarsman on 5/20/2013
I think we all get it now. The market has spoken. People want meals prepared with ingredients that are locally sourced, and quite rightly. I would even go as far to say that above a certain quality level it has become the norm - especially in American Nouveau. The fact that this restaurant's staff feel the need to dress the descriptions of each menu item with the tinsel of artisanal-ness seems to me forced, as though they were trying to catch up with the trend. It is distracting, and, by the time the menu is fully explicated, meaningless. At one point our server's buckshot approach startlingly applied the phrase 'farm to table' to the New Zealand lamb chops (farm to abbatoir to packer to freight airliner to customs house to distributor to table doesn't have the same ring I suppose). All in all quite good, really, but we get it now. We don't coo and fawn over local produce anymore. We accept it as the way things should have always been, and what a wonderful standard to arrive at. The challenge for restaurants now is to be able to make their menu shine beyond this base standard of quality. Pared of all adjectives, we can better judge the cooking on its own merits.
By christch on 5/1/2011
I went there when it was called Get Fresh Market and Table, and it was in my top 20 dining experiences. Great food, amazing service, and really cool chef that came out to the table and spoke with me and my culinary student of a girlfriend. I'd told everyone I know about it for months! I finally had the opportunity to go back, last night with my out of town family, and they could not have messed up worse. We were one of 4 parties in the restaurant. The service was painfully slow, the food was just ok, and after they had recognized their mistake they made not offer or attempt to right what was wrong. It was just "sorry the kitchen forgot about you, here is your check." I'm sorry I can't recommend this place, especially because the chef was such a super guy.