|New Chez TJ chef Jarad Gallagher|
However, don’t expect to see lots of pyrotechnics of foams, spheres and other cutting-edge sleights of hand like his predecessors. Gallagher warns, "Molecular gastronomy is not a word we're going to use in this restaurant. You're not going to see agar noodles." He plans to put his own stamp on the menu of the long-time venue taking it back to a more throwback style of dining to match the atmosphere of the historic Victorian house in which the restaurant resides. Gallagher has already overhauled about 95% of the menu, which can be seen here. Note: There’s no sight of foie gras on the menu but the kitchen is offering the option to shave white Alba and black Perigold truffles on any dish for a $35 supplemental fee.