A couple from York overheard us discussing where to go for dinner, and suggested we try Jay's -- really glad they were eavesdropping! I chose the prix-fixe "Restaurant Week" menu and my friend ordered off the full menu. The cherrystone clams on the half-shell were fresh, sweet and tender; the celery-root soup thick and not overly seasoned; the linguine with clams out of this world -- the sauce was a perfect blending of cream and clam broth. My short-rib main course was tender, well seasoned and I could really taste the meat under the sauce; the Earl Gray/vanilla creme brule was intense and perfectly executed, as was the moist parsnip cake with cream cheese frosting to finish off our meal. Staff was sprightly, pleasant, efficient but not falsely cheery or obsequious.
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