Jean Paul's House

Jean Paul's House brings a contemporary New World Cuisine. Their menu highlights seasonal and sustainable ingredients, sourced by top local producers. Chef Jean Paul Desmaison creates dishes full of flavors and the best quality of ingredients. Jean Paul's House certainly makes you feel at home. The wraparound porch makes a great spot for dinner under the stars.


Out & About July 20, 2012

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Out & About

Tasting at Jean Paul's House ·

The modest 1922 cottage on Northeast Second Avenue was once owned by the Coals family, prominent Miamians of their era, and it retains its homey feel. Inside, the dining room is flooded with natural light by day and warmed with golden, low-watt hanging lamps in the evening. It’s decorated with an elegant summerhouse ease. Long wooden tables, sleek black and white wallpaper and lots of shimmery mirrors lend a glamorous edge.



Vital Statistics


2426 NE 2nd Ave Miami, FL 33137
P: (305) 573-7373



Out & About •

Menu Tasting

There is nothing like a home cooked meal, and at Jean Paul's House you certainly feel as though you are dining with family. We were delighted to receive an invitation from General Manager Ricky De Paramo for an intimate menu tasting at Jean Paul's on a quiet night. We've been hearing great things about this litte Midtown hotspot and couldn't wait to indulge. 

Upon arriving we were warmly greeted by Ricky who then led us to a corner table of the quaint and home-like dining room. Though the location seemed peculiar, the restaurant's decor is warm with low hanging lamps, long wooden tables, and plenty of mirrors to give the place a glamorous edge. 

Dining Room

Our kind waiter asked whether we'd prefer sparkling or flat, and Ricky (the GM) presented us with a delicious Riesling that is perfect for the summer heat; not too sweet, but light and refreshing. 

Riesling

Before beginning our tasting, Chef & Owner Jean Paul Desmaisons came to speak with us. As one would expect, he was quite warm in welcoming us to his "house" and offered to make us anything on the menu that we were interested in trying, in addition to the items that he had already prepared. For our first dish we were brought a sweet and savory Pulled Pork Crostini. 

Pulled Pork Crostini

For our second dish, which was certainly one I was anticipating, Chef Jean Paul presented us with the delicious Eggplant Carpaccio; Grilled Egpplant, Shaved Reggiano, Extra Virgin Olive Oil ($9).

Eggplant Carpaccio

We then had the bursting with flavor Flounder Tiradito ($12), with avocado, onions, tomato, & cilantro. This dish was incredibly light and refreshing, and a great palate cleanser for our next dish. 

Flounder Tiradito

One of Chef Jean Paul's signature dishes, the Grilled Octopus ($14) was incredibly tender and light. The octopus was mixed with fingerling potatoes, briny olives, and a creamy red pepper sauce. 

Grilled Octopus

Our next dish was the warm and creamy Stuffed Piquillo Pepper. The peppers were stuffed with lamb, raisins and peanuts, and served in a Reggiano cream sauce. Each bite seemed to melt like butter, prompting a quiet sigh and a reminiscent smile of mom's home cooked delights. 

Stuffed Piquillo Peppers

For our main course we chose the indulgent New York Strip ($24) served with sauteed asparagus, fingerling potatoes, and a blue cheese sauce. The sauce added a tangy, creamy punch to the tender on the inside, crunchy on the outside seared steak. 

NY Strip

Of course, no dinner is complete without dessert as we were presented with some staff favorites including the General Manager's favorite, a Passion Fruit Tartelette with a mango piscojito sauce and toasted meringue. 

Passion Fruit Tart

Chef Jean Paul's favorite was the Fudge Brownie, whereas Pastry Chef Lamyaa Samir's choice was the Peppercorn Genoise. This dish is Chef Samir's signature sweet and is an Italian sponge cake topped with figs and balsamic glaze.

Desserts

Our overall experience at Jean Paul's House was incredible, to say the least. The service and food are consistent and outstanding. Our compliments and special thanks go out to Chef Jean Paul and Ricky De Paramo. We may have left with our appetites sated, but we certainly look forward to the next time we visit! 





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