Restauracja Kogel Mogel, Krakow

I was excited when I found out that one of our business dinners was taking place at Restauracja Kogel Mogel, while we were in Krakow.  They had Michelin star at one point, and reviews looked good.

"Fine-dining restaurant with stylish decor presenting refined takes on classic Polish cuisine."

The setting was nice - a rustic building, filled with many different rooms, so it felt fairly private.  The menu was, well, Polish.  

This will be a quick review since I didn't have time during my business trip to write this up or even take notes.  But, the summary is easy: do not recommend.  Very average, if that. 

Service was slow.  Our server upsold every guest on something, somewhat forcefully pushing people to order entree size salads instead of side salads as starters, doubling up orders of shared dishes, etc. The food was all under-seasoned.  Overall, fairly bland, boring food really.  We ordered a large swath of the menu, as every person got an individual starter, and an individual main, AND about 7 other dishes (for a group of 10) that our server pushed on us, so 27 dishes + bread.  We left before dessert, as no one was inspired to try more (even though I liked the sounds of their dessert menu, I had no faith, and knew it would add another hour or so to our already drawn out dining experience ... so I stopped elsewhere on my way back to the hotel to satisfy my sweet tooth).

Asparagus. PLN 52.

"Asparagus, Hollandaise sauce, Bursztyn cheese, cherry tomatoes, truffle oil."

To start, a seasonal offering: asparagus!

I love fresh asparagus.  I love Hollandaise.  I like truffle.  This ...  just fell flat. The asparagus didn't taste fresh and vibrant, it just was there.  The Hollandaise lacked depth and acidity.  It all badly needed seasoning; salt and pepper would go a long way here.  I tasted absolutely zero truffle oil. 

This dish really seemed like someone forgot the final finishing steps of seasoning and drizzling with truffle oil.  Sadness, as these are all things that should have been good.  It also was served cold, which maybe was expected?  **.

Goose Liver Pate. PLN 64.

"Goose liver pâté, wine gel, port jelly, Maldon salt, caramelized brioche."

And then, liver!  Yes!   But ...

Meh.

The caramelized brioche was actually interesting, lightly caramelized, fluffy brioche. ***+.

But the rest again fell flat.  The pate itself was very liver forward, which is good, but it lacked needed salt (despite being a listed ingredient), and there wasn't any on the table.  Very one dimensional.  **.

The wine gel and the port jelly didn't have enough sweetness to really accent the strong liver, and the gel texture was a bit off putting.  **.

The crumble, which I'm not sure what it was, was good.  ***.

Overall, just not very good, particularly compared to the great one we had the night before at Padre.  **+.

Dumplings.  PLN 54.

"Dumplings with white cheese and potatoes, fried onion."

I didn't actually have the vegetarian cheese dumplings pictured here, but rather tried the veal filled ones in mushroom cream sauce (sorry, no photo).  The wrapper was thick and too doughy, the filling just dense.  Cream sauce was ok.  **+.

Bread and Butter.  PLN 16.

The bread arrived after the starters.  Additional fee for bread, which wasn't mentioned when the server suggested we get several for the table.

There were two kinds of bread. I didn't have.

Halibut. PLN 82.

"Halibut fillet, butter sauce, green asparagus, dill olive oil."

Halibut! More asparagus!  Again, things I really generally love.

This ... was another letdown.  Again, lacking any and all seasoning, and none available for me to fix it.

The asparagus was worse than in the salad, as this was over cooked, and flavorless, and greasy.  I didn't taste dill oil, although there was a tiny drizzle of something green and oily.  I don't even like sunddried tomatoes, but found those bits to be the best elements of the dish, as they actually had flavor.  * vegetables.

The halibut itself was cooked ok, but kinda airplane food quality, just poached I think?  Bo-ring.  No crispy skin or redeeming element.  **.

And then, the butter sauce, which truly seemed to be just that.  Butter sauce.  No lemon for acidity, no seasoning, just, butter.  It made the dish strangely rich.  *.

Overall, it honestly tasted like an airplane meal.  Such a letdown.  *.

The vegetarians who got the only vegetarian main dish, stuffed cabbage, were not pleased with theirs either.  Both said it just simply was not good.

Slow Cooked Beef. PLN 86.

"Slow-cooked beef, parsnip purée, wine sauce."

I didn't try this, but the person who got it enjoyed.

Others got a pork chop that seemed to fare better as well.

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Helvetic Airways, WAW-ZRH, Business Class

Flight Details:

• Flight: LX 1343
• Class: Business
• Origin: Warsaw, Warsaw Frederic Chopin (WAW)
• Departing: Friday 17 May 2024 at 9:35AM
• Destination: Zurich, Zurich Airport (ZRH)
• Arriving: Friday 17 May 2024 at 11:35AM

Our inbound aircraft was delayed getting in, but wow, they got people off fast, and turned the plane around in <10 minutes. I was honestly stunned by how fast they got it ready for boarding.  Taxi time was essentially zero, no line for takeoff, runway super close to the gate, made up time in the air, so we didn't arrive all that late (although the connection was still stressful because boarder control lines were crazy long and slow).

Anyway.  No wifi, no power outlets besides USB-A.  Modern enough cabin, layout is 2-2, but with one seat blocked every row in Business, which was quite nice, better than the standard 3-3 with just the middle blocked.  My ears seriously popped both going up and down.  But otherwise, smooth enough flight.

"Breakfast".

Trays were distributed pretty quickly once underway.  "Breakfast?", was the question asked, no choices.  I asked what it was, and the flight attendant told me it was vegetarian.  No further details. It was an adventure through some very random, but relatively tasty items.

Drinks were served from the same cart.  I had my own coffee from the airport, and sparkling water to finish, so I didn't get anything.

Croissant.

After the meal trays were distributed, a basket came by with a choice of bread: brown, white, or croissant.  We were offered butter or several kinds of marmalade. 

I went for the croissant.  It was not warm.  It was clearly not very fresh.  Not flaky.  Generic airline croissant, a poor choice on my part.  I didn't want it. *+.

Vegetarian Adventure.

The main dish was this platter.  I call it an adventure, because, wow, it was.

There was a small grain salad.  A blob on top.  A more mousse-like blob in the middle.  Poached pears.  Radish slices.  Nut crumble.  It was an odd assortment, I don't know what much of it was, but, um, I liked it?  Fairly tasty, and just kinda interesting.  

First up, the small scoop of grains.  They were super flavorful, creamy almost, well cooked with nice texture.  Great level of garlic.  My favorite component.  Somewhat reminded me of the Mendocino Farms cous cous salad that I love.  I wish the scoop was bigger! (And also, this is kinda strange for breakfast ...).  ****.

Next, the blob on top.  Some kind of flavorful, savory aioli.  Didn't seem yogurt based, likely mayo.  It was good, but I wasn't sure what to do with it.  The grains were already creamy, and it didn't seem quite right to just sit there eating aioli by the spoonful.  Good, but, out of place to me.  ***.

The blob in the middle was a mousse I think.  More well set than the blob on top.  Slight cheese flavor?  Lightly savory.  It was fine.  ***.

The poached pears were also fine.  They went well with the mousse blob.  Soft but not mushy, decent flavor.  ***.  The slices of radish just confused me.

And finally, the almond crumble.  This was delicious, provided excellent crunch, and went well with the grains, and the mousse/pears.  ****.

So, overall, pretty enjoyable, not really what I think of as breakfast, and mostly unknown.

Muesli (watermelon?!).

I *love* bircher muesli.  I was so excited when I realized the little pot was bircher.  The pink color made me think it was likely berry infused?  The garnish looked a bit like strawberries, just very ripe one.

I took one bite, and sorta panicked.  Ok, the muesli was actually really awful - complete mush - but the real issue is that I tasted something distinct, that I haven't had in my mouth in a very, very long time.  MELON.  Zomg.  I'm extremely allergic to watermelon, pretty badly allergic to most melons, and absolutely did NOT expect melon in the muesli.  ZOMG.  I spit it out, I washed my mouth out, I tried to calm myself, but, I was pretty terrified.  I had two epi pens with me, but, being on a late flight, with a short connection, and the melon was truly terrifying.  0 stars all around, but it was total mush anyway and not good regardless.

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Proper Crisps, New Zealand

I like snacks.  I liks chips in particular.  I also like to travel, and try new products while traveling.  And thus ... this review.  Proper Chips, from New Zealand, served on board an Air New Zealand flight.

Update Review, 2024

I haven't really liked the more interesting flavors of Proper Crisps before, but, I've been on a bit of a chips/crisps kick lately, so I decided to give their basic chips a try.

Marlborough Sea Salt.

"What is it that makes our Crisps so delicious, you ask? Each batch of our New Zealand grown spuds are sliced to perfection, then hand-cooked in small batches by our talented Proper Chefs using High Oleic Sunflower Oil, topped off with a Proper touch of Marlborough Sea Salt. That's all! This is a 100% NZ Made bag, with Oil from Canterbury, Salt from Marlborough, and Potatoes from our local farmers. Choice!"

And ... yeah,  not my thing.  Just thin and crispy sorta kettle style. I don't really like this style.  Very greasy.  Light salt is a very boring flavor.  **+.

Original Review, 2018

Proper Chips is a fairly new company, started only in 2010, with founders on a mission to less processed and less artificial chips, sorry, crisps.  They use high quality high oleic sunflower oil to fry, sea salt from Marlborough, etc, etc.  And of course, everything is non-GMO, vegan, gluten-free, etc.  For me, the interesting part was the unique flavors.

I was only able to try potato chips, but I'd gladly try more, but more specifically, I'd love to try some of their other Proper Crisps: parsnip, beetroot, carrot, and more!

Sweet Smoked Paprika.

" Olé! Sizzling with Sweet smoked Spanish seasoning, these Proper Crisps are flavoured with mature sweet bell peppers that have been naturally dried over hot smoked oak chips and ground to perfection."

"Sweet and Smokey – The finest matured Spanish bell peppers dried on oak for 18 days – our 100% natural take on the BBQ flavour."

These were fine crisps, I guess.  Thin sliced, not skin on, generic crisps, but, uh, crispy?  No complaints on the base but it wasn't particularly exciting.

The spicing was certainly odd.  I have paprika on other things, but it isn't what I've ever had on my crisps.  It was somewhat BBQ-eque I suppose, but far more subtle, not as complex.  Which, makes sense, as the only ingredients, besides the potatoes and oil, are salt and paprika.  So, they tasted, well, like paprika, and little more.

Not the most interesting chips for me, but, if you really like paprika, perhaps you'd like these.  **+.

Rosemary & Thyme.

"We practically raided the garden – sprinkled dried and rubbed herbs on the freshly kettle cooked Agria making a delicious herbaceous take on the traditional Sunday Roast."

The Rosemary & Thyme variety fared the same way.  The chips were fine, crispy, nicely cooked, and the ingredients were simple, just the potatoes, oil, and herbs.

The spicing was strong, very very obvious that they were rosemary and thyme.  Indeed, they did seem like a Sunday Roast in a chip.  Which ... for me, was a bit much.  Rosemary and thyme are things I don't mind, but, as the dominant, primary flavor of something, I wasn't quite into it.  **.

Cider Vinegar & Sea Salt.

"Our Award winning moreish apple cider vinegar crisp – has the perfect balance of sweet and zing, we make ours with real vinegar!!"

Certainly a more classic flavor, just named a bit more interestingly than the standard "salt and vinegar" name we have in the US.

The chips though ... eh.  Just fried thin crispy chips.  Very tangy.  Salty.  Eh.  **.

Onion with Green Chives.

"We thought why not make a classic Onion flavour using only simple, real ingredients? This delicate balance of Gourmet Onions, Chives and Marlborough Sea Salt will definitely tantalise your taste buds.  Let your cravings begin!"

Another simple flavor, onion and chive.  Nothing too strong, but a bit more interesting than a plain chip.  Works in a pinch if you want chips and onion dip, and don't have any dip I guess.

Again, not much interesting to say about the chips themselves, just thin fried crispy chips.  Not really my thing. **.

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John & Jill's Cheesecake

Update Review, 2023-2024

Another year, a few more cheesecakes from John & Jill's.  The bigger sizes do continue to be considerably better than the itty bitty ones.

Chocolate Raspberry.

"A chocolate cheesecake with raspberry flavoring throughout and finished with a smooth chocolate glaze on a chocolate cookie crust."

I'd had this twice before, years ago.  Once, I really liked it.  And then, I really didn't.  Thus, I had no idea what to expect this valentine's day, when my cafe served it.  The answer?  This year, I seemed to love it!  

The chocolate cookie crust gave a deep chocolate flavor and nice texture balance with the creamy cheesecake.  I don't really tend to like cookie crusts, but this one worked, and wasn't too crumbly.  The cheesecake was rich, creamy, chocolately, and had a lovely raspberry flavor to the finish.  Really high quality cheesecake, and although not very heavy in the cream cheese flavor, it made it basically like a thicker, richer chocolate pudding, which was a very good thing.  Chocolate and raspberry are always a winning combo.

I truly enjoyed this, even more when I added some whipped cream and fresh raspberries to balance it out.  A far above average cheesecake.  ****.

Lemon Biscotti.

"Lemon cheesecake topped with our tart lemon curd on a lemon cookie crust."

If you've read my blog a while, you know how I feel about lemon desserts, and in particular, curd.  As in, really not a fan, although I've gained more tolerance in the past few years.  I approached this with an open mind, because John and Jill's really does make quality cheesecake, but, still made my doubts.

It was a mixed bag for me.  The cheesecake itself was quite good - remarkably creamy, rich in all the right ways, lightly sweet, and very very subtle lemon flavor.  Far above average, again, at least ****.

The base was also above average - not a graham cracker base, not a throwaway crumble, but rather, a compressed cookie (they say lemon, but I didn't really taste more lemon there).  It was soft, sweet, and better than most cheesecake bases, but not remarkable otherwise.  *** base.

And then there was the top layer, the curd.  It was intensely tart, lemon-y, and, well, strong curd flavor.  I disliked it immensely.  Luckily, it was easy to scrape off.  * to that curd, but if you like curd, I'm sure this was great.  My co-workers raved about it.

I truly enjoyed my curd-less cheesecake, particularly when I paired it with strawberries, blueberries, and some whipped cream, but I think it was delicious enough to be a standalone item too.  Again, above average, ***+ for me due to the lemon nature though.

Johnny's Citrus Assortment:
Raspberry swirl, lemon blueberry, key lime.

Raspberry Swirl: "Our Raspberry Swirl is a delight of light, creamy vanilla cheesecake with gorgeous swirls of tart raspberry."

Lemon Blueberry: "Our Lemon Blueberry Cheesecake is the classic pairing of sweet blueberries and tart lemon. Blueberries swirled throughout the creamy cheesecake, with lemon highlights and hints of vanilla make this a favorite."

Key Lime: "Our Key Lime Cheesecake is a delicious take on the classic key lime pie. Refreshing lime and vanilla cheesecake is topped with sour cream and lime curd. Tangy and creamy, in every bite."

I knew from past experiences that I never like the Johnny's, but after enjoying several flavors of the bigger ones, I gave the tiny Johnny's another try.  After all, same company, just smaller size ... how different could they be?  I tried all 3 flavors, and disliked them all.

These aren't good.

Crust is soft and mushy and throwaway.  Texture of cheesecake is not great, and only light cream cheese flavor.  Not rich and creamy.  The lemon blueberry and raspberry swirl flavors had just a tiny tiny tiny bit of flavor, not enough to really taste or elevate them.  The key lime flavor I hated even the little bit of swirl that was there.

DO NOT LIKE. *. I still don't understand how these are the same company!

Update Review, April 2022

As you may remember from my original review, John & Jill's offers a zillion (ok, 50), kinds of cheesecake, in a wide variety of sizes, including multiple "individual" sizes: Jewels, Gems, and Johnny's.  While I think their cheesecakes are better in full size, sliced form, the smaller ones are well suited  for catering events, which is where I encountered them recently.

Gems: Amaretto Almond, Chocolate Chip, Lemon,
Raspberry, Vanilla, Silk Tuxedo, Cappuccino.

Our lineup was a selection of the Gems, the mid-size individual portions, slightly bigger than the laughable bite size crustless Johnny's, but much smaller than the Jewels.  Some of these have "crusts" that are just layer in the base, no side or back crusts.

I tried several, of course.

Lemon.

You don't often see me go for lemon desserts, as I don't tend to care for them, but I was drawn in by the garnish on this one, a lemon gelée.  I liked the topping (sweet, fruity, good chew), and thus, dug in.

It was a decent little bite of cheesecake.  The lemon flavor was certainly there, but it was a lovely undertone to the cheesecake.  The cheesecake was smooth and creamy, good texture, although it didn't taste particularly strongly of cream cheese.

The only aspect I really didn't care for was the base crust, just mush, that I suppose was likely graham cracker?  The texture was pretty bad, and, it wasn't sweetened or anything.  I left the base behind, but otherwise, a nice enough bite.

***.

Amaretto Almond.

"Amaretto flavored cheesecake topped with sliced almonds."

Next up, amaretto almond. This one I had before in full size form, but this was my first time having it as a mini.  

The amaretto flavor was lovely, and there was a subtle sweetness to it.  Same decent smooth texture as the previous.  I liked that the sliced almonds on top added crunch, but actually, I wish they weren't there, as they left a kinda gritty taste in my mouth.

This had the same awful mush base, which I avoided.

Another good enough bite, ***.

Raspberry.

For my final non-chocolate selection, I went for the raspberry, just to try something different.  I can't say that the little dab of whatever it was on top was particularly inviting looking.

The raspberry goo on top was just kinda generic sweetness.  The cheesecake was strongly fruity, in a way I didn't quite care for.  It didn't taste fake exactly, I just really wasn't into the fruity nature.  It had the same awful mush base.

A smooth cheesecake, but, not one I enjoyed.  *+.

Silk Tuxedo.

Next I moved on to chocolate selections, starting with the "Silk Tuxedo".

The "tuxedo" aspect of this is the two layers, one brown (chocolate), one white, plus, the chocolate "button" on top.  And "silk" for ... chocolate?  I'm not sure.

Sadly I did not like any of it, although the chocolate button on top was fine.  The plain cheesecake was mushy, and the chocolate cheesecake had no cream cheese flavor, and was just like a strangely mushy brownie (granted, I rarely like chocolate cheesecake).

It had no crust at least.  I ... was not a fan.

**.

Cappuccino.

Next I tried the cappuccino.

One point for the chocolate espresso bean on top.  But otherwise, the body of this was much like the chocolate layer from the tuxedo version - just strangely mushy, and no real flavor. I tasted nothing cappuccino-like.

This did have a bit of a crust in the bottom, just some chocolate crumbles, soft and mushy.

Eh.

**.

Original Review, April 2020

John & Jill's is a fairly local (to San Francisco) cheesecake maker, located in Sonoma.  The owners, John & Jill, a brother and sister, have a pretty cute story.

Jill started working at Sonoma Valley Cheesecake when she was 16, in assorted roles.  John worked there too, while in college.  They both did other things, but eventually started their own company in 1994.  They later acquired Sonoma Valley Cheesecake, and now supply under both brand names.  It really is a nice success story!

They make over 40 flavors of cheesecake (!) in a slew of different sizes (8!).  The cheesecakes range from individual sizes like the tiny 3/4 ounce "Johnny's", to slightly larger 3 ounce "gems", to bigger still 5.5 ounce "jewels", to larger full size cheesecakes for retail, including taller styles.  The full size cheesecakes include more elaborate toppings.

I've been eyeing John & Jill's cheesecakes for a while, but, they don't actually have a bakery storefront (well, they have a place at the factory where you can purchase items, including seconds), as their primary distribution is wholesale.  I was very excited when I saw them offered through our catering department, and when I hosted a recent event, easily picked John & Jill's over the larger mass produced products from the other side of the country.  Just a few weeks later, I attended another event, and was thrilled to see they too had picked John & Jill's!  From there, John & Jill's became a regular order for me, so I've tried a large variety of their offerings.

9" Cheesecake

For my first event, I needed a classic New York cheesecake, so I wasn't able to check out any of the really fascinating flavors (seriously, they have every flavor you can imagine, like strawberry margarita cheesecake with a lime/tequila/triple sec base, strawberry swirl filling, and a sweet sour cream topping, or a crazy decadent turtle cheesecake on a chocolate cookie crust with pecans, chocolate chips, and caramel.

From there I moved on to those with toppings.

9" New York Cheesecake.

"The classic cheesecake with just a hint of lemon. No Crust." -- GourmetXpress, Distributor

"The classic baked cheesecake with a hint of lemon and vanilla." -- John & Jills

We had probably the most simple cheesecake: New York.  No fancy toppings, not even a crust.

It came pre-sliced and portioned by wrappers.

New York Cheesecake: Side View.

This was an entirely crustless cheesecake, no bottom crust, nor back crust.

The cheesecake was good.  Simple, but, good.  Thick and creamy, sweet but not too sweet, decent cream cheese flavor.

Overall, a winner, but obviously just a plain one.

***+.

Turtle.

"Pecans, caramel and chocolate chips are piled high on our New York style cheesecake." -- GourmetXpress, Distributor

"One of our all time favorites, vanilla cheesecake on a chocolate cookie crust and topped with pecans, chocolate chips and caramel." -- John & Jill's, Distributor

This cheesecake too was fine, but, a bit boring.

The New York cheesecake base is a good one.  Good texture, great cream cheese flavor.  But plain, compared to some of the others.  The chocolate cookie crust was soft and forgettable.

The toppings were good, crunchy pecans, a bit of caramel, some little chocolate chips.  But it needed more.  I wanted more caramel, more ... something.

So, overall, a fine cheesecake, good base, good toppings, slightly interesting crust, but, I wanted more to it.

***+.

Strawberry Margarita.

"Lime cheesecake with strawberries, Tequila, and Triple Sec and topped with sour cream." -- GourmetXpress, Distributor

"Lime cheesecake flavored with Tequila and Triple Sec, strawberry filling hand swirled throughout and topped with sweetened sour cream topping on a vanilla cookie crust." -- John & Jill's

This cheesecake was missing something.  The little puffs of garnish that the other cheesecakes had, and, all the photos of it online have.  I think someone actually just forgot a step in finishing the cheesecake.

In this case, I think that is where the "sweetened sour cream topping" was supposed to be.

Strawberry Margarita: Side View.

It was still a fine cheesecake.

The crust was fairly standard compressed graham cracker cookie crust, not particularly exciting.

The cheesecake was very smooth, creamy, good quality cheesecake.  It had a mild lime flavor, but I didn't taste the promised tequila or triple sec.  Calling it "Margarita" was certainly a stretch.

The strawberry swirled in was good, juicy, fruity, and a nice compliment to the mild lime.

Overall, solid, but certainly not amazing, and certainly not margarita.  ***+.

Update Review:
We had it again, and again, no whipped cream garnish. So, maybe this one just doesn't have it?

But it was still a good solid cheesecake, smooth and creamy slight lime flavor, although, still no real booze to it.  I again really liked the strawberry goo swirl. 

***+.

Caramel Apple Crunch Cheesecake.

"Rich and creamy caramel apple cheesecake topped with Heath Toffee Chips on a vanilla cookie crust." -- GourmetXpress, Distributor

"Was once a fall favorite, now offered year round. A caramel cheesecake with apples throughout and topped with a toffee almond streusel." -- John & Jill's.

This was one of the better cheesecakes!

The texture seemed softer, fluffier than some others, and I liked the caramel sweetness to the base cheesecake.  The apple bits throughout weren't necessarily something I'd go for normally, but, I liked the texture they added too.

The crust was a bit 'meh', mushy, almost stale tasting, not exactly "cookie", but not a standard crumb crust either.

The topping was fabulous.  Toffee almond streusel?  Yes.  Crispy, sweet, flavorful.

Overall, one of my favorites, but in surprising ways.  I did expect it to have more actual caramel, it only had a little drizzle on top, but, that was fine, actually.

***+.

Cherry Almond.

"Vanilla and Almond cheesecake decorated with cherry filling and whipped cream rosette on each slice." -- GourmetXpress

"Our almond cheesecake with a cherry topping, sits on a chocolate cookie crust." -- John & Jill's

This cheesecake was indeed very almond flavored, the most flavored of any variety I think I've tried. It was creamy, but, a bit too smooth and mushy for me.  I wasn't really into the base cheesecake, although I see its merits.

The cherry topping was not as goop-y or sweet as what you get as cherry pie filling in a can, but it also wasn't particularly notable.  Certainly not "fresh".

The little whipped cream rosette was actually great - super fluffy, super sweet, flavorful.  The highlight, no question.

***+.

Kahlua Almond.

"Flavored with real coffee, almond and vanilla extract on a chocolate cookie crust. Topped with almonds and semi-sweet chocolate." -- GourmetXpress, Distributor

"Coffee and almond flavored cheesecake topped with sliced almonds and chocolate, on a chocolate cookie crust." -- John & Jill's

This was a fine cheesecake.  But just fine.  Not particularly great.

I disliked the crust, a fairly soggy, gritty, chocolate crumble.  Throwaway.

The cheesecake itself was a great texture, very smooth.  And it clearly had a flavor to it, sweet with some depth, some almond to it, but the flavor certainly didn't scream out coffee nor kahlua nor almond.  So, just fine.  Not great at all.

***.

Amaretto.

"Amaretto flavored cheesecake topped with sliced almonds."

This was a decent cheesecake.  The best of the almond varieties.

Again, creamy smooth texture, not as "rich" tasting as most cheesecake, so crazy smooth.  Lovely almond flavor.  Eh to the sliced almonds on top, but, overall, good.

***+.

Seasonal

Pumpkin Praline Cheesecake.

"The flavors of the season! Pumpkin spice cheesecake decorated with caramel pecan pieces, Heath Toffee candy and a dollop of whipped cream sits on a vanilla cookie crust."

This was excellent cheesecake.  But more like a very rich pumpkin pie, with great toppings.

It was perfectly creamy, like all of John & Jill's cheesecakes.  The pumpkin flavor was strong, and it wasn't very tangy, so certainly more like a pumpkin pie than a cheesecake, just, much, much richer.  Nicely spiced with "pumpkin spices".

Pumpkin Praline: Side View.

On top, I liked the bits of pecan for crunch and texture, and the pop of sweetness from the caramel.  I didn't find many Heath bar bits though.  I'd gladly take more of all of these things.

The whipped cream was good, sweet and fluffy, but I kinda wanted more, more like I have my pumpkin pie rather than cheesecake.

Overall, very good, one of my favorites.  John & Jill's also makes a marbled pumpkin cheesecake, with swirled layers of regular cheesecake and pumpkin pie that I have yet to try.

****.

Update Review (2019): I've ordered this several more times, and now, even with high expectations, it still delivers.  Just think of it as "even better pumpkin pie" ... richer, creamier, just, better pumpkin pie.  Not much cream cheese flavor, but I like it that way.  Continues to be a hit with everyone. ****.

Egg Nog Cheesecake.

"NY cheesecake with fresh Egg Nog, topped with whipped cream decoration & nutmeg."

Don't mind the smooshed top of this, I wasn't at the event where it was served, but, a co-worker kindly saved me a piece.  I have some great co-workers!

But ... I didn't like it.

The cheesecake was smooth, but, the eggnog flavor didn't do it for me, and there was too much nutmeg to it.  I also missed having a crust.

The whipped cream topping though was tasty, fluffy and light.

**+.

Egg Nog Cheesecake (Dec 2019).

The egg nog cheesecake came back, not when I ordered it, but when my catering team substituted it in place of a dessert that did not come in.   I was not pleased, but still gave it a try.

Same result ... meh.  In particular, it just really didn't deliver in the egg nog flavor at all. **+.

White Chocolate Peppermint.

"White chocolate peppermint cheesecake with a chocolate crumb crust, topped with white chocolate glaze."

This was almost a good cheesecake.

I didn't care for the crust, chocolate, but, mostly just dry and hard.

The cheesecake itself had a good flavor to it, clearly white chocolate and peppermint, but it was too creamy.  If that makes any sense.  It was creamy in a way that resulted in a really strange mouthfeel.  Too smooth.  It also didn't actually taste like cream cheese in any way.  So, good mint and white chocolate sweetness, but, not actually cheesecake I wanted to eat.

The top was the best part, not a "white chocolate glaze" exactly as described, but, rather, a thick solid white chocolate layer, very sweet.  A little nondescript whipped cream and drizzle of something red finished it off.

***+.

Chocolate Snowflake (Winter Seasonal Special).

"Chocolate cheesecake with white chocolate chips, topped with chocolate ganache and a white chocolate snowflake decorations."

I don't generally like chocolate cheesecakes (I'm really not sure why), but I was drawn in by the thick layer of chocolate ganache on top.

As I kinda expected, the cheesecake wasn't for me.  Sure it was creamy, but chocolate cheesecake just truly isn't my thing.  I didn't care for the vaguely chocolately crust either, and the ganache was fairly boring.  The chocolate frosting was good though, and I LOVED the white chocolate snowflake.  I think I was just in the mood for ... not chocolate?

***.

9" Tall Cheesecake

9" Tall New York.

"This N. Y. cheesecake is baked on a shortbread crust & is made to sky-scraper heights." -- GourmetXpress, Distributor

"The classic baked cheesecake with a hint of lemon, orange rind and vanilla on a vanilla cookie crust." -- John & Jill's

I also had a chance to try the tall version of the basic New York.  This one does come with a crust.  The slices are colossal normally, but, my cafe cut them into thirds.  Thirds!

Ok, maybe that was wise.  A cheesecake this tall and rich does need some restraint.

It was creamy, mild cheesecake, slight lemon flavor.  Basically, the same as the not tall version, except, with a crust.  I liked the crust, shortbread-ish, not too dry, good compliment to the cheesecake.

****.

Jewels

Jewels are one of the two choices of "individual" sized cheesecakes, weighing in at 5.5 ounces (vs the 3 ounce crustless "Gems").  They are 3" round, 1 ¾" tall.

These are the most extensive product line, with a whopping 22 options!  They follow the same format as full size cheesecakes, with different types of crust, and often toppings.

Raspberry Almond.

"One of our signature cakes, our classic almond cheesecake topped with a sweet red raspberry sauce on an almond crust."

This was a good cheesecake.  Creamy and rich.  I loved the subtle almond flavor to it.

The raspberry sauce on top was sweet and a nice compliment to the almond.  The crust didn't seem particularly almond-forward, but was more interesting texture, more crunchy, than a standard graham cracker crust.

Easily the best John & Jill's cheesecake I've had.

****.

Mocha Hazelnut.

"Coffee cheesecake topped with hazelnuts and chocolate chips on a chocolate cookie crust."

Eh.  This was fine.  But not actually good.  I think I just don't really like John & Jill's cheesecake nearly as much as other vendors (I'm looking at you Eli's!).  It was sorta coffee flavored, and I liked the crunch from nuts on top and the little chips.  Chocolate cookie crust was dry.

And still too large to really be an "individual" portion.

***.

Rocky Road.

"Chocolate cheesecake topped with marshmallows, chocolate fudge and walnuts on a chocolate cookie crust."

These were great looking cheesecakes.  Seriously, that topping!

But, I didn't actually care for it at all.  The crust was just a boring chocolate base, like many of their others.  The cheesecake was chocolate flavored, but I really just don't care for the chocolate and cream cheese combo.  Personal preference, I know.  It was a good texture though.

The chocolate fudge on top was my favorite part, thick, rich.  The nuts were nice for a bit of crunch, and I always find basic mini marshmallows forgettable.

Clearly not the cheesecake for me.  **+.

Chocolate Raspberry.

"A chocolate cheesecake with raspberry flavoring throughout and finished with a smooth chocolate glaze on a chocolate cookie crust."

I'm not normally one for chocolate cheesecakes, but, this really was a decent cheesecake.

The cheesecake itself was smooth, rich, creamy, classic John & Jill's texture.  The raspberry was a lovely compliment to the chocolate.

The chocolate cookie crust was rather eh, I wanted more grit or something, like Carvel crunchies, and it had a strange taste to it.  But who needs crust, really?

And on top, thick, rich, chocolately ganache.  Another winning element.

Overall, quite tasty, and one I'd gladly have again, when in the mood for a chocolate dessert. ***.

Update: I had another, and this time, REALLY didn't like it.  I didn't like the raspberry.  I didn't like the chocolate.  Yes, it was creamy, but the combination didn't do it for me at all, and I didn't even want a second bite.  Why ... why do my tastes change so dramatically sometimes?! **.

Gems

Gems are what I'd consider the actual individual size cheesecakes.  These are 2 ¾” x 2 ½”, 3 oz, so certainly as large as, or slightly larger than, one really needs (but not as big as the 5.5 ounce Jewels which seem far too big for one, but the 3/4 ounce Johnnys are really just a single bite).

However, they are crustless, and don't have toppings, and come in only 5 flavors besides classic New York, so, they are far less successful options.

Mango Raspberry Gem.

"Mango flavored cheesecake with raspberry puree swirled in." -- John & Jill's

"Raspberry puree swirled atop a Mango cheesecake." -- GourmetXpress, Distributor

This was again a decent cheesecake.  The texture was great, firm, creamy.

The mango flavor was pretty subtle, although the cake had a lovely orange hue.  I also didn't really taste the raspberry very clearly, although again, you could see it.

Crustless as well, so, no crust to evaluate.

Overall, it was fine, they have nailed the consistency of the cheesecake in particular, but I didn't find the flavors very compelling.  ***.

Update: I had it again.  I again didn't really care for it.  The mango was kinda nice, the texture creamy, but, eh.  Nothing spectacular. **+.

Matcha Green Tea.

"Imported Green Tea powder is blended with our cheesecake."

This was the same format as the other Gems, a crustless cheesecake.

This one I didn't like.  The texture was chalky, likely from the matcha powder.  It was not smooth and creamy.  It didn't taste like cream cheese.  It was slightly bitter, which I expect from matcha, but it was like a burnt green tea flavor.

Not a hit, and I saw many people throw these out. *+.

Update: We had these again, so I tried one, again.  The verdict? No different.  These just aren't good cheesecakes. *+.

Chocolate Swirl.

"A classic New York cheesecake swirled with Chocolate." -- GourmetXpress, Distributor

"Our vanilla cheesecake marbled with our rich chocolate cheesecake." -- John & Jill's

Technically, there was a chocolate swirl.  But, I think it barely counts.

This was mostly just a regular plain cheesecake, with a hint of chocolate.

Standard John & Jill's, good texture, decent but not special, and I felt it over promised on the "chocolate" front. ***.

Johnny's

Johnny's are ... a bite.  Not a dessert.  A bite.  They are only 3/4 ounce.  I'm not sure who considers a single bite a dessert, I guess, Johnny?

Drunken Pumpkin.

"Classic pumpkin cheesecake infused with Kentucky Bourbon whiskey."

A seasonal offering, loaded up with seasonal spices (you probably know these as "pumpkin spice", or "fall spice" as I've been seeing this year).

I didn't care for this.  The texture was strangely gummy, not rich cheesecake.  The crust was boring and dry.  I didn't taste the promised bourbon.  But the worst offender was the spices, just, too much pumpkin spice.

*+.

Grasshopper.

Another seasonal specialty, the Grasshopper.

The crust this time was chocolate, but equally dry and boring.

The cake was again strangely gummy, not rich thick cheesecake.  I did like the mint flavor to it though.

On top looked like a chocolate disk, but was actually a touch of thick chocolate ganache.  That I liked.

But overall?  Not good.  **.

Limoncello.

"Lemony bites on a vanilla cookie crumb crust makes for perfect pairing with chocolates and fresh berries."

There was nothing to like about this one.

Mushy crust.  Mushy texture to the cheesecake.  Lemon flavor in the center that I didn't care for.  Definitely not for me. *.

Ricotta.

"Our Italian Ricotta Cheesecake is a slightly lighter take on the traditional cheesecake since we use ricotta as the primary base. Still traditionally creamy and with notes of vanilla and lemon, this cheesecake is accented with a sour cream topping. Crusted sizes have a vanilla cookie crumb crust with a buttery finish." 

This was slightly better, in that it didn't have the lemon component that I disliked, but the crust was still mush, and the cheesecake itself didn't have the quite the same decent creamy texture of the full size cheesecakes.  I also did not taste ricotta nor sour cream. **.

Raspberry Almond.

"Our Raspberry Almond Cheesecake is our classic cheesecake infused with almond richness. Topped with raspberry jam, it is a feast for the eyes and a perfect dessert. Crusted sizes have a delicious vanilla cookie crust."

The best of the Johnny's, and not a horrible representation of the full size one.  The crust was still just mush in the mini size, but the cheesecake had a nice almond flavor, and I liked the bit of jam and sliced almonds on top.  **+.

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Padre, Krakow

Wow, what a great find in Krakow.  Padre, an unassuming restaurant located right off the main square of old town.   Given the location so close to touristville, and the name, I wrote it off when my co-workers said they were going there.  I assumed it was going to be a mediocre Mexican restaurant.  Why on earth go there when in Krakow?

"We invite you to embark on a culinary journey in the heart of Krakow! Our renowned restaurant is a place full of history and exquisite flavors. You’ll find us right by the Planty Park, hidden in the undergrounds of Krakow’s Main Square.

We place great importance on continuous development and keep up with the latest culinary trends while never forgetting Polish tradition. We’ll introduce you to a world of previously unknown flavors and experiences. Our dishes blend European cuisine with accents of Polish cuisine. In addition to modern dishes, you’ll find outstanding żurek (sour rye soup), traditional pork cutlet, and a true artisan cheesecake. You can also try interesting wine from a Polish vineyard or excellent beer from a Krakow brewery."

I went to get dinner elsewhere near my hotel, but then idly pulled up the menu for Padre, saw foie gras, and rushed to join them, for a post-dinner foie, while they had their full dinenrs.

We were seated outside in the garden as they had no space for the group of 9, and although it was a bit chilly for me, it was nice to have a private garden.  Service was ... minimal.

I'd love to go back for a full meal, as they all gave it rave reviews, and I loved what I did have.

Foie Gras Terrine. 67 PLN.

"Mango / passion fruit / apricot / kumquat / brioche."

I was there for the foie gras.  I was impressed the moment it hit the table.  It was shockingly good.  Beautiful plating and unique pairings too.

Smooth creamy foie.  Well seasoned.  Great flavor.  **** foie.

The kumquat, passion fruit, apricot, and mango elements were unlike any other pairing I've had with foie gras, but it totally worked.  Tart, acidic, sweet, fruity.  Check, check, check, check.  ****.

Even the very lightly toasted brioche was nicely done, the perfect vessel for it, and not just a generic throwaway base.  ****.

**** all around, maybe even ****+.  Truly a stunning dish. 

Buffalo Mozzarella Salad. 45 PLN.

"Romaine lettuce / guacamole / radish / balsamic / chives."

Others opted for salads to start.  I had a bite of the mozzarella, it was average.  I'm allergic to avocado, so the guac in here that people mixed in made it a no-go for me.  But people loved this and the other salads. 

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