Wife took me to Jônt for my birthday and an early graduation gift.
It has overtaken Sushi Sho as our favorite meal we have had.
I went with the wine pairing; Jônt called me early in the week to confirm and I told them I didn’t love “traditional” wine but love sake. They ended up making a special sake pairing for me (second slide). It was such a special touch, especially since no one else was drinking the same pairing. When they gave us the print out of our menu at the end and I saw my name at the top of the sake pairing, I couldn’t stop smiling haha.
Food highlights: first snack: wagyu tartar (slide 3), the cherry trio of desserts (14-15), the stone-pot rice (9) and the prize melon add-on (16).
Two additional notes: I did the upgraded entree course (slide 11); I probably wouldn’t get it again. My wife got the regular one and I liked it just as much without the hefty price tag. I got it for the celebration but probably wouldn’t again.
I told one of the servers that I graduated I was graduating from Texas A&M and they customized our dessert bites for us, it was such a nice touch.
Overall the service, ambiance (early aughts hip-hop and rnb playlist felt like it was made for me), and food were incredible.
by Cheenho
4 Comments
OMG that medai dish with the scallop farce and the allium foam…. Swoon worthy and spoon worthy!
jont is far and away the best restaurant in the entire dc region in my opinion. i havent been everywhere but i have been to many places in and around dc and i find jont to be next level. i really want to see more of that style of dining in dc. it is absolutely sensational – those people are incredibly talented through and through. they REALLY consider everything. truly like entering a portal into pure fine dining heaven.
Spouse and I were there a few weeks ago. That Hana Donko might be the single best bite of food to have ever graced my palate. Was an amazing experience overall!
Was there a few days before you and thought it was a decent menu. The melon wasn’t great tho – we’ve had sweeter and more tender melons from HEB