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| - I've been to Jackson's about fifteen times, mostly because it's only a few blocks away and the ribeye special is pretty cheap. It was never truly good, unless you don't know steak--the meat is always clotted with gristle and the fat rarely rendered. Expect a quarter of that pound of steak to be inedible, or be disappointed. They do season very well, however.
I'm sure this place would be better if you were a little drunk--it is a bar, after all--but I don't drink so I always felt the full brunt of the disappointment. The last time I went, which is the last time I'll ever go, they kept me waiting for a full 20 minutes past when I was supposed to pick my order up, repeatedly promising it would be right out instead of just honestly telling me that they messed up and would have to redo it. That, plus the usual box of gristle, plus the price increases put me off them for good.
For the best, actually. Now I buy a gristle-free ribeye for cheaper from Smith's and cook it better than Jackson's ever has. Someday soon I'll have the seasoning down, too.
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