JG Domestic

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JG Domestic is located in Philadelphia’s landmark Cira Centre, adjacent to 30th Street Train Station and easily accessible from both sides of the Schuylkill River. The restaurant features a “living wall” of herbs, plants and greenery that reflects the Chef’s worthy mission: serving top domestic products in one of Philadelphia’s most beautiful and welcoming settings. For American-born Chef Garces, often perceived as a purely Latin chef, JG Domestic is an important step. It is the culmination of his career so far, and a perfect showcase for his culinary mastery. “My cooking has always been focused on top notch ingredients, and this is my personal homage to those ingredients that are produced right here in the United States,” says Chef Garces, one of Food Network’s Iron Chefs and owner of six other Philadelphia restaurants including Amada, Tinto, Distrito, Chifa, Village Whiskey and Garces Trading Company. “I want JG Domestic to be a must for anyone who lives in the Philadelphia area, and for out of town visitors too. It may be a little too lofty, but my plan is to have it become a true dining destination – the kind of place that people go out of their way to visit and enjoy.” Chef Garces is working alongside Chef de Cuisine Dave Conn to exhaustively source the best quality ingredients and present them to his guests via a progressive menu that will change daily. In addition, Chef Garces recently purchased a 40-acre Bucks County farm that provides much of the produce for JG Domestic following an extensive renovation of the on-site farmhouse and re-planting of the grounds. That farm will begin supplying seasonal fruits and vegetables to JG Domestic as early as Fall 2011. The 175-seat restaurant’s menu will include snacks, cold and warm plates, vegetables, meat and fish dishes such as: Heirloom Crimson Popcorn with Cheddar and Horseradish, red popcorn kernels from California’s Rancho Gordo, seasoned with sea salt, Jasper Hill Vermont cheddar cheese and fresh horseradish; Farm 51 Autumn Shirred Egg, eggs from a nearby urban farm in West Philadelphia with truffle-celery root cream, Benton’s bacon, Washington State lobster mushrooms and Oregon black truffle; Creekside Beef Sirloin, cider glazed cippolini and fried green chilies and "Maple" Patterson Farms' maple syrup souffle with crème anglaise and Nocello ice cream. Menu highlights will include a section called “Tonight” featuring hyper-seasonal dishes and “Whole Animal” one dish crafted by using a farm raised animal in its entirety such as Roasted Suckling Pennsylvania Lamb, roasted leg and shoulder, crispy confit ribs and braised belly. Information on the sourcing of ingredients will be carefully documented on the menu, giving guests a deeper understanding of the origins of their food. Menu items will range in price from $5 to $28. Guests may also choose the JG Domestic, five-course Chef’s Tasting Menu ($65), which will include selections from the Cheese Cart that will be rolled tableside. “This is true artisanal food that brings exceptional ingredients together in artful, unexpected ways,” says Chef Garces. “I’ll be focusing on thoughtful presentations of these very special products and ensuring that every plate that leaves our kitchen is created and served with respect. Our service, too, will be gracious and our staff will possess extensive knowledge of the farms and products.” The restaurant’s beverage program honors American products: only domestic wines, beers and spirits will be offered. A total of 20 beers (14 bottles and six draughts), 17 wines by the glass and 60 wines by the bottle will be offered. Those on the list were chosen for their relevance to the history of American viticulture and brewing. Beers range in price from $5 to $12 and wines will range in price from $9 to $13 per glass. Hand-crafted cocktails incorporate farm-fresh ingredients, and will change frequently to complement the food. Cocktail selections were developed with an eye toward applying an artisanal hand to traditional American drinks, and often incorporate the restaurant’s extensive collection of bourbons, American ryes and whiskies. Cocktails include: The Texas Eagle, a light version of a Bloody Mary that features bright vegetable notes and good spiciness; The City of New Orleans, a classic version of the Sazerac; and The Hiawatha, a frothy but refreshing bourbon-based cocktail featuring allspice and pumpkin butter. All eight specialty cocktails are named for historic Amtrak routes as a tribute to the adjacent 30th Street Station, and will range in price from $12 to $15. JG Domestic was designed by Chef Garces’ longtime collaborator, Jun Aizaki, of New York-based Crème Design Collective. Ringed with live planters and anchored by a communal table that features three living trees, the space will have a vibrant, outside-in feel that reinforces the restaurant’s commitment to freshness. Linen and plaid banquette seating and butcher block tables will be nestled against the “living wall.” Custom cabinets will display authentic salvaged Americana, while a large blackboard adorned with a “driving tour” map from Michigan to Philadelphia and New York will mark the origins of various menu items and ingredients currently being used in the kitchen. The “Chef’s Nook” dining room, with seating for up to 12 guests, will include views of Chefs Garces, Conn and their team at work in the open kitchen. A private dining space, able to accommodate up to 28 guests, is also part of the design.

HAPPY HOUR SPECIALS

Mondays
5-7

Tuesdays
5-7

Wednesdays
5-7

Thursdays
5-7

Fridays
5-7

LUNCH SPECIALS

Blue Plate Specials: Monday JG Domestic Burger, Grafton Cheddar, House Fries 12.50 Tuesday Smoked Berkshire Pork Sandwich, Duck Fat Fries 12.50 Wednesday Fish & Chips, Market Crudité 12.50 Thursday Cup of Lobster Cappuccino, 1/2 Smoked Turkey Sandwich 12.50 Friday J.G.D. Crab Louie, Shrimp Po Boy 12.50

DINNER SPECIALS

Daily

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LOCATION INFO

2929 Arch Street
Philadelphia, PA 19104
Phone: 215-222-2363

CONTACT
marketing@garcesgroup.com
www.jgdomestic.com

MEDIA COVERAGE
http://articles.philly.com/2010-10-28/restaurants/24954266_1_cooking-vegetables-parsnip-local-farms
http://www.nbcphiladelphia.com/shows/10-show/PHILLY_S_IRON_CHEF_JOSE_GARCES__IN_THE_10__SHOW_KITCHEN_Kabocha_Squash_with_Black_Kale__Sheeps_Philadelphia-110983954.html
http://www.buckslocalnews.com/articles/2010/11/15/entertainment/food/doc4ce177698725a659986668.txt

HOURS OF OPERATION

Monday-Friday 11:30am-10:00pm Saturday 5:00-10:00pm Sunday Supper 4:00pm-9:00pm Happy Hour Monday-Friday 5:00pm-7:00pm

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