As spring blossoms across Pensacola, Jackson’s Steakhouse in downtown Pensacola unveiled a spring menu. Known for their impeccable service, elegant ambiance, and commitment to showcasing the finest ingredients, Jackson’s keeps the bar raised high with a seasonal selection blending the soul of the Southern kitchen with culinary artistry.
From the very first bite, the Horn of Plenty Tartine sets the tone: Tallahassee-farmed black trumpet mushrooms, perfectly seared, rest atop toasted rustic bread. A layer of creamy chèvre, peppery arugula, and juicy grape tomatoes blend perfectly with a pop of lemon and extra virgin olive oil. BG196 honey laces the dish with a touch of natural sweetness.
My favorite addition, Boudin Balls, is an authentic nod to Louisiana cooking, the Jackson’s way. Hickory-wood smoked pork shoulder and rich chicken livers meld with the classic Cajun “holy trinity” and white rice, rolled and crisped to golden perfection. Served with house-made Bayou tartar sauce and sweet bread-and-butter pickles, this dish is the perfect combination of elevated comfort.
The pan-seared U-10 Atlantic sea scallops stole the show. Each scallop was left with a caramelized crust, served with a mango lime salsa and a bold red jalapeño jelly with the right amount of heat. Crispy yucca chips added texture.
Seafood lovers will love the Grouper Peyroux, a delicate filet bathed in a tomato Provençal sauce infused with dry vermouth, shallots, capers, and fresh parsley. Coastal France meets Coastal Florida with this light, bright, and satisfying entree.
The grilled double-cut New Zealand lamb chops deliver a hearty meal with finesse. The chops are paired with a cool cucumber salad with sherry and red onion, and finished with roasted Peruvian spearmint-smoked tomato chutney.
Even without the new menu items, the two new drinks presented would be enough to keep me coming back. The Summer Drift featured a Drumshanbo Brazilian pineapple gin with ginger-infused pineapple juice and Grand Marnier. Tito’s fans will be impressed with the Herb & Vine, proclaiming “that drink is MINE!” – anything with watermelon puree sounds good to me!
With its spring menu, Jackson’s celebrates the season with its newest items. Whether you’re a devoted local or a visitor, Jackson’s will give you its very best during each dining experience.
For over twenty-five years, Jackson’s Steakhouse has been a cornerstone of Pensacola dining, occupying a premier spot on Palafox Street in Pensacola’s vibrant downtown.
Jackson’s has earned the Wine Spectator’s Award of Excellence and Florida Trend magazine’s Golden Spoon Hall of Fame Award each year since 2010.
Together with Chef de Cuisine, Jeremiah Taylor, Executive Chef Irv Miller punctuates his trustworthy foundation of excellence with these new items.
After four decades of nationally acclaimed culinary genius, Chef Miller innovates with his bold approach to food. He is featured in countless publications, TV shows, and authored two cookbooks.
Chef Taylor previously worked for George McKerrow and Ted Turner at Ted’s Montana Grill, where he mastered consistency and attention to detail. Although he has Southern roots, he is heavily influenced by his time in Colorado, California, and the American West.
For more on Chefs Miller and Taylor, click here.
Jackson’s is placed by the Distinguished Restaurants of North America in the top two percent of all fine dining restaurants in North America. It is a part of the family of Great Southern Restaurants, Inc.
Jackson’s Steakhouse is open for lunch and dinner. Reservations are recommended. Click here for reservations: https://jacksonsrestaurant.com/reservations-page/
