Jeffrey's

Fine Dining and Ice-Cold Martinis since 1975

It's about time for a date with a French 75 and hors d'oeuvres at Jeffrey's bar.

Tarragon, fennel, kale, garlic, chives, peppers, plus more—Jeffrey’s boasts an herb garden that isn’t just for looks. Chef Mark McCain and his team cut, snip, and harvest on a daily basis to use as garnishes, in marinades, and infused in cocktails in some of your Jeffrey’s favorites. This summer has been kind to our little garden so next time you’re coming in for dinner take a moment to smell the flowers.

A grand finale to your evening at Jeffrey’s—the Baked Alaska featuring a key lime semifreddo, guava curd, graham crumble, meringue, and a mezcal flambée.