Happy Hour at J. Gilbert’s in Glastonbury



We stopped at J. Gilbert’s Wood-fired Steaks and Seafood located at 185 Glastonbury Boulevard in Glastonbury, CT. to partake of their Happy Hour offerings on our way back from the Coventry Farmer’s Market via West Farms Mall the other day.

Their Happy Hour runs from Sunday to Friday; 4 pm to 6:30 pm.  The Happy Hour specials are only available at the bar.  Their Happy Hour plates are full appetizer size, not small plates / tapa size.  Appetizers were either $6 or $7, one could also get Oysters on the 1/2 shell for $2 each or Lobster claws for $3.

J. Gilbert’s offers several drink specials during Happy Hour, including:

$1 off draft and bottled beer

$1 off well drinks

$5 glasses House wine

$6 Handcrafted Martinis and Cocktails

J Gilberts Happy Hour Cocktails

We decided upon the Five Citrus Martini and the Blackberry Lemonade Martini for cocktails. The Five Citrus Martini contains Skyy Citrus vodka, fresh squeezed lemon, lime, orange, and grapefruit juices, pure cane syrup with dill sprig, lime wheel, and basil.  It definitely had a citrus taste and aroma.  The Blackberry Lemonade Martini consisted of Grey Goose vodka, Chambord (a black raspberry liqueur), fresh squeezed lemon juice, pure cane syrup, and prosecco.  The blackberry was more noticeable than the lemon juice.  Both of these were quite good and refreshing.

As I mentioned earlier the Happy Hour plates are full size appetizers, but not knowing that before hand we ordered several dishes – well, almost the entire Happy Hour menu.  Once the food started arriving, we realized we may have ordered too much.  Lesson learned; ask the server the plate size, if not stated on the menu, before ordering.

We choose the following dishes:

Fried Calamari that came with jalapenos, carrots, and sweet and sour remoulades.  Just like the calamari, the jalapenos and carrots were lightly battered and fried.  When all was consumed as a single bite, the heat of the jalapenos was balanced out by the remoulade and carrots, yet, letting the calamari come through.

J Gilberts Glastonbury Happy Hour

Maytag Potato Chips were hand-cut potato chips covered with a Maytag blue cheese sauce.  The chips were well prepared and the blue cheese gave a nice “tang” to the chip.

J Gilberts Glastonbury Happy Hour

Mini Fried Oyster Po’Boys consisted of corn flake fried oysters on a mini hot dog type bun with lettuce, tomato, and creole remoulade.  The oysters had just enough of the corn flakes to give it a crispy coating, but not hide the oyster.

J Gilberts Glastonbury Happy Hour

We also ordered Shrimp Durango.  Perfectly prepared shrimp sitting atop tomatoes, basil, and spinach in an ancho chili butter sauce with parmigiano reggiano cheese was this dish.  There was a very slight heat brought to this dish by the ancho chili.

J Gilberts Glastonbury Happy Hour

A friend who joined us this night ordered the Classic Sliders, which are Creekstone Farms black Angus beef burgers with gouda cheese, grilled onions, and J. Gilbert’s original steak sauce.  These are not part of the Happy Hour menu.  I will quote what she said about the sliders and leave it at that: “those were the best Black Angus beef sliders I have ever had”

J Gilberts Glastonbury Happy Hour

We also enjoyed the Burrata and Bresaola (not pictured), which came beautifully presented on a slate plate, had dry cured beef, burrata cheese, poached pear, fennel jam, balsamic reduction, and grilled bread.  The burrata cheese, for those you are wondering what it is, is a ball of soft textured delight where the older shell is solid mozzarella surrounding a mixture of mozzarella and cream.  When one puts a light of each on the grilled bread and eats it, the taste buds become excited with the depth of flavors they are sensing.

The presentation of each dish we tried was pleasing and inviting.  The combination of flavors provided with each ingredient of each dish married well with each other. The food was well prepared and tasted fantastic.

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About Greg and Wendy

Greg and Wendy have been Connecticut residents since 1983, originally landing here because we were transferred from Virginia (where Wendy grew up) with the Navy. We raised three children in Connecticut and now blog full-time from the Nutmeg state (check out all of our sites at www.sweetiesbrand.com).

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