Do not go to Jackson's Steakhouse if you are a foodie; you will be disappointed. I ate on someone else's dime, and I'm still complaining...\r
The steak I had was under-seasoned and did not resemble prime-grade at all (in reality it was probably 'select' or most likely 'choice' grade, which is obvious to someone like myself but most people haven't a clue). I've made better steaks at home, but then again I've been working on the perfect steak for almost 10 years. The sides were decent, but how hard is it to mess up potatoes? The chocolate souffle also happened to be the worst I've ever tried. The texture resembled some sort of industrial foaming agent instead of the Escoffier inspired richness one would expect from such a seemingly high-end restaurant. In my opinion, for the price, there were just too many details overlooked. This would be a fine choice for the schmoozing, 'meat and potato' business man that never took the time to study the fine culinary techniques of the masters or never ventured outside of his 'comfort zone' . As for the 'front of house' service, it felt cold and uninviting; even snooty (a smile and eye-contact would be nice, Mr. Waiter). Just about every detail of this establishment seemed to be stuck in a bygone era (not in a good way) right down to the brass 'adornments' and celebrity lockers. Now, I do understand that this is a steakhouse; but does that mean that the menu items have to be predictable and boring? You can bring a little more excitement to this cuisine. We've come a long way culinarily since Richard Nixon resigned.\r
A restaurant of this presumed pedigree must always stay relevant.
Pros: Promt seating.
Cons: Parking (I don't valet!), Ambience (felt dated), Food (absolutely dated)
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