Best new restaurant in Gettysburg

Last Tuesday I ate with friends at the new J's. The place used to be called Spiritfields located next to Rita's, across from the Jenny Waide house. As a first course I started with Lamb madalions served with cubes of mint gelee'. The plate looked as good as it tasted. Served on a long white platter, perfectly spaced cubes of bright green mint gelee between tender mid-rare frenched chops. My only criticizem is that the gelee's mint flavor could have been stronger, but even so I quickly forgot about that when i bit into the juicy lamb.

Second Course: Tomato Duet served with turkey confit
With this dish I am again reminded to never judge a book by its cover. Large slices of breaded fried green tomato, sandwitching juicy, melt in your mouth turkey, confited in pig lard; stacked high and lovingly glazed with a sundried tomato marmalade, also seen as a garnish, dotted in each of the four corners of the plate. One bite of this medley of falvors somehow released most of a years worth of sexual frustration. my eyes rolled to the back of my head while my friend Melissa(across from me), nodded her head with an "I told you so" expression. I never knew turkey, let alone a slice of tomato could have such an overwhelmingly pleasureable taste. Not that I'm a stranger to food. I'm a cook at a French restaurant in town and food is my passion.

Third Course: Braised Boneless Short Ribs served with grilled asparagus over mashed russet potatoes

I've never met a short rib I didn't like and there was no exception here. The dish was every thing a short rib should be. Tender, rich with an essence of Bouf Bourgonion. I'm pretty small for a woman averaging on a good day around 104 ibs. I cleaned my plate, all of them. Excluding the tip, my part of the bill was less than $35.

Natalie A. in Pennsylvania

Gettysburg Fine Dining?

I hope i'm you dont get to this too late.....
I used to work at Herr Tavern. That experience is what made me want to become a chef. The Chef de cuisine is very talented and aware of his suroundings. Incorporating locally grown ingredients in classic dishes. The menus change weekly consisting of a starter ( I suggest ther cream of crab and corn soup), small plate, and main course and please...save room for their house made ice creams and wine infused sorbets. Did I mention their wine cellar?

Natalie A. in Pennsylvania

Irish Butter

Thank you skittlesj526. . I noticed it in a small store with the cheeses and wondered if this could be used in the croissants i make weekly.. You answered my question and i thank you

Natalie A. in General Chowhounding Topics