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JCT Kitchen & Bar
Trains rumble in the back of the property, adding a touch of romance to this handsome restaurant in the Westside Urban Market. Dinner is the jackpot meal at JCT, when the kitchen best executes the recalibrated Southern standards—crisp fried chicken, fried apple pie with buttermilk ice cream and brown butter caramel, a refined take on chicken and dumplings featuring sheep’s milk ricotta—dreamed up by chef-owner Ford Fry and his former chef de cuisine, Adam Evans (now Brian Horn). A buttery glow flatters in the dining room, but the prime seats are in the upstairs bar, where you can take in the regal shimmer of the Midtown skyline.