When the ‘rents come to town, Sydney & I will use any excuse to go to dinner at Jackson’s Steakhouse in downtown Pensacola: oven’s broken, we’re both too tired to cook, we have to blog about it.
So when our dad & step-mom said they were coming for a visit over Spring Break, I immediately made a reservation at Jackson’s.
It’s the one place we can all find something we
like love, and it gives us a reason to get dressed up and compliment each other.
Start with a little appetizer, but make sure you save plenty of room for dessert, ah I mean, steak.
Dad’s Fried Green Tomatoes weren’t on the menu, but the chef was happy to oblige. And we are thankful he did. The tomatoes were warm and crisp with a sweet, juicy center. Perfect.
A bleu cheese wedge salad is the ideal preclude to a big hunk of meat.
Tired of reaching for the wrong bread plate and water glass in a fancy restaurant? Pro tip: discreetly make a ‘b’ and a ‘d’ with your fingers under the table. The ‘b’ stands for your bread plate (left), and the ‘d’ indicates your drink (right). You’re welcome.
Another pro tip: order the Petit Filet Mignon Oscar. The “Oscar” means your tender steak is topped with crab and asparagus, and bathed in Béarnaise sauce. You could order anything else, but you’d be wrong.
The sides are just as mouthwatering, and are big enough to share with the table. Order a few to go around, like the green beans and mac & cheese.
For dessert I suggest one of everything, but two of the “Nuts Over Toffee” Mousse and Deep Dish Cheesecake.
Our pictures, taken in a candlelit corner nook and in a rush (because a girl’s gotta eat!) do not do this food justice. Jackson’s never disappoints. Every meal there has been something to blog about.