Jeffrey’s Restaurant, Milford

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Jeffrey’s Restaurant, Milford

Although lots of people love dining at Jeffrey’s, I’m not one of them. The service is good, the food not bad — it’s just that the chef tries too hard.

The perfect way to describe Jeffrey’s entrees is with the Yiddish word “ungapatchka,” — busy, over-done with excessive elements. With so many ingredients, the flavor of each gets lost.

First, let me back up to our appetizer. We shared a braised chicken quesadilla ($11) with black beans and melted mozzarella served with salsa, guacamole and creme fraiche. Plebeian. Skip this.

My pan-seared artic char (See if you can find it in the photo!) was tender and succulent ($28.50).  It was served over “apple & orange fennel and caper relish,” with mashed sweet potatoes, stir-fried bok choy, spinach and beets (golden and red) all in an orange ginger sauce containing huge, thick slices of fresh ginger.

The sea scallops came two ways: one herb dusted and the other pan-seared. They wereserved with grilled mango, braised cherry tomatoes, carrots and other veggies in a  passion fruit buerre blanc with lobster and truffle oil infused whipped potatoes ($27.50).  Neither the lobster or truffle flavors were apparent in the potatoes. What a waste!

The only word for both entrees: ungapatchka

Their creme brulee — crusty on top, creamy underneath — is perfection! At least we delighted in a sweet ending.

– bonnie
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Jeffrey’s Restaurant By Claudio
501 New Haven Ave
Milford, CT 06460
(203) 878-1910
Jeffrey's on Urbanspoon

By | 2017-08-31T15:40:23+00:00 December 20th, 2012|USA Restaurants, xyz misc|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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