FoodHawk Review:
Someone once asked owner Ron Weiss to describe Jeffrey's in a word, and he said the first word that came to mind was "alchemy." For dining to be exceptional, he said, everything has to work together in a way that can't quite be explained. Although Jeffrey's has left diners speechless for 30 years with its masterful take on Southwestern and Latin tastes, industry experts haven't been at a loss for  words. Dishes like oysters on yucca root chips with habanero honey aioli, chilled corn soup with smoked salmon and pea coulis, and beef tenderloin with pecorino rosemary potatoes and wild mushroom brandy sauce have given them plenty to talk about. Jeffrey's and executive chef Alma Alcocer-Thomas have been recognized by the Distinguished Restaurants of North America, Wine Spectator, Gourmet, Bon Appetit, The New York Times, the James Beard House, and others for "culinary ingenuity and warm hospitality." But Ron Weiss reminds us that Jeffrey's never forgets that it's the guests who truly have the last word. That distinguished list of diners includes presidents past and present, governors, celebrities, socialites and others who just know good food.