Tale of the Tape: JG Domestic

By Foobooz· 10/14/2010, 11:23 a.m.

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Jose Garces’ seventh restaurant is opening in the Cira Centre at 30th and Arch. JG Domestic will serve artisinal food and drink, all sourced from the United States. Widely thought of as a Latin chef, Garces who is a Chicago native is touting JG Domestic as a showcase for his culinary mastery.

“I wantÂ JGÂ DomesticÂ to be a must for anyone who lives in the Philadelphia area, and for out of town visitors too.Â It may be a little too lofty, but my plan is to have it become a true dining destination â€“ the kind of place that people go out of their way to visit and enjoy.” – Jose Garces

The Space

Designed by Jun Aizaki of Creme Design Collective
- Aizaki has also designed all Garces’ other restaurants
175 seats
The space will have a vibrant, outside-in feel that reinforces the restaurantâ€™s commitment to freshness
Living wall of herbs, plants and greenery
Seating area ringed with live planters
Communal table that features three living trees
Linen and plaid banquette seating and butcher block tables against the â€œliving wall”
Custom cabinets will display authentic salvaged Americana
Large blackboard adorned with a â€œdriving tourâ€ map from Michigan to Philadelphia and New York marks the origins of various menu items
â€œChefâ€™s Nookâ€ dining room, with seating for up to 12 guests, will include views of the open kitchen
Private dining space for up to 28 guests
Garces Trading Company (GTC) Coffee Kiosk will also operate in the Cira Centre
- Offerings will include:
  - 12 oz. bags of GTC Reserva, decaffeinated and espresso blends
  - Salads, sandwiches, boxed lunches to go and an array of GTCâ€™s pastries, muffins, cookies and cupcakes
- The kiosk will be open Monday to Friday from 8 am to 10 pm.

The Food

Food will pay homage to the top ingredients produced in the United States
Menu will change daily.
Chef de Cuisine is Dave Conn
- Has worked for Garces at Amada, Tinto, Village Whiskey and now JG Domestic.
- Prior to joining Garces Conn was on the original team at Washington Square with Marcus Samuelsson
Information on sourcing will be documented on the menu
- Farmers List (PDF)
Menu items range from $5 to $28
Five course tasting menu for $65.
Menu includes snacks, cold and warm plates, vegetables and meat and fish dishes:
- Heirloom Crimson Popcorn with Cheddar and Horseradish, red popcorn kernels from Californiaâ€™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, Bentonâ€™s bacon, Washington State lobster mushrooms and Oregon black truffle
- Strube Wayu Skirt Steak, 100% wagyu lineage beef from Strube Ranch in Pittsburg, Texas served with cider glazed cipollini onions, fried shishito peppers, cider veal jus and Bayley Hazen blue cheese
- “Maple,” Patterson Farms’ maple syrup souffle with crÃ¨me anglaise and Nocello ice cream
Tonight section of the menu will feature seasonal dishes such as:
- Atlantic Big Eye Tuna, caught off the coast of Massachusetts with California baby artichokes, Lola Rosa lettuce, marinated kumquats and creamy mustard vinaigrette
Whole Animal -Â 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
Lunch burger is same blend as Village Whiskey
Cheese Cart that will be rolled tableside.
Garces’ just purchased 40-acre Bucks County farm will provide much of the produce starting in Fall of 2011.
Menus
- Lunch Menu (PDF)
- Dinner Menu (PDF)
- Bar Snacks (PDF)
- Desserts (PDF)

The Drink

Beverage program will also showcaseÂ American made wines, beers and spirits
20 beers (14 bottles and six draughts) ranging from $5 to $12
17 wines by the glass ranging from $9 to $13
60 wines by the bottle will be offered.
Hand-crafted cocktails will also incorporate farm-fresh ingredientsÂ with an eye toward applying an artisanal hand to traditional American drinks
Extensive collection of bourbons, American ryes and whiskies
Cocktails, all named for historic train routes will 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
- The Hiawatha, a frothy but refreshing bourbon-based cocktail featuring allspice and pumpkin butter.
Cocktails will range from $12 to $15
Drink Menu (PDF)