OG Manayunker, Jake’s Restaurant, which just wrapped its 25th anniversary celebrations, and its younger sidekick Cooper’s Wine Bar, both recently underwent some big changes. Chef and owner Bruce Cooper revamped the restaurant, and simultaneously updated the menus and wine lists that it shares with its casual wine bar offspring. Interior upgrades included gutting, rebuilding and reshuffling Jake’s dining room, the addition of a glassed-in wine room, tables up front, and a large booth. Additions to the menu include stuffed Cavendish Farm quail breasts with chicken apple sausage, white bean puree with smoked bacon, and pear walnut chutney; grilled calves’ liver with apple potato hash, smoked bacon, asparagus, onion jam, and red wine demi; and a brick oven-roasted whole Bronzino with lemon herbed stuffing, fennel confit. Check out the full board straight ahead.
