Your Tank At Jackson’s
By Sara & Dave/ email@example.com
The bright red sign in front of Jackson’s
seemed to shine especially bright, inviting us inside —
maybe it was because we were especially hungry. We found parking
spots immediately, however we’ve heard it can be difficult
to find a spot or table during weekends and prime dinner hours.
Jackson’s – the new incarnation of Blue Oyster
Grille by restaurateur Artie Bloom — doesn’t take
reservations, except for special days, but call when you are
leaving the house and they will add you to their waiting list.
They are taking Mother’s Day reservations, and both
you and your mom will love it.
The evening truly began by jumping someone
in the parking lot. By that, of course we mean jump starting
a drained car battery. As soon as we accomplished our task,
we were rewarded for our good deed with a warm, welcoming
atmosphere and exceptionally good food. Upon entering we saw
an old fashioned gas pump with a low price of 14 cents per
gallon that made us wish we could fill up our tanks as well
as our bellies at Jackson’s. As we joked about pulling
our cars in to fill up, our hostess ushered us to a quiet
table with a great view of the goings on in the dining room.
Fresh tortilla chips and an addictive creamy
black bean dip with fresh tomatoes and cilantro gave us something
to munch on while we studied the menu and took in the warm
coziness of the dining area. The walls are adorned with black
and white family-style photographs that make you feel as if
you were at home.
We started with a drink special recommended
by our server Jessica. A martini, she explained, that was
invented only earlier that day, but is sure to become a Jackson’s
favorite: the chocolate-Dr. Pepper martini is an amazing creation
with the scent and taste of a chocolate-covered cherry infused
with Dr. Pepper.
Browsing the menu we found many offerings
that could be considered sophisticated comfort food. Dishes
vary from burgers and sandwiches to southern barbecue and
grilled specialties. With many tasty choices, like the wood
roasted chicken, on the bone, mesquite seasoned and served
with garlic mashed potatoes, broccoli and lemon drizzle ($14.95);
fall-off-the-bone-BBQ ribs, marinated, slow roasted, slathered
with a homemade southern barbecue sauce and finished on the
grill ($15.95-$21.95); pecan crusted chicken in a port wine
sauce, with caramelized onions, mashed potatoes and broccoli
($15.95); Asian lacquered Chilean sea bass with wok stir fry
vegetables and Japanese sticky rice ($25.50); a classic chophouse
burger with all the traditional fixings ($8.95); or the vegetarian-friendly
veggie burger, a house recipe of brown rice and oat bran,
served with lettuce, tomato, cheddar, BBQ sauce and crispy
onions ($9.95). .
At Jessica’s recommendation we went
with the horseradish potato crusted salmon with pan roast
spinach in a Dijon mustard sauce ($18.95) and the special
of the day, a papaya soy-marinated rib eye steak, served with
wasabi mashed potatoes and broccoli.
We chose to start with a tropical and Caesar
salad. The portions were so generous that they could almost
have been a light meal themselves. Both came with a healthy
dose of fresh mixed greens. The tropical salad featured apple
slices, raisins, almonds and mandarin oranges with a Key lime
honey mustard dressing — a citrusy tasting dressing
which brought out all of the flavors of the salad beautifully.
The light and flavorful salad would be the perfect lunch on
a summer day, and brought to mind those Corona commercials
taking place on a tropical beach with crystal blue water and
white sand … it had us longing for a lounge chair and
flip flops. Caesar salad, with traditional crispy garlic croutons,
fresh parmesan cheese, and dressed with an egg-less Caesar
dressing earned a bravo!
Before long, the flavorful aroma of our dinner
hit us as we saw Jessica approaching our table. The presentation
was picture perfect, almost too good to eat, but consume we
The 14-oz. steak was incredibly tender and
had just the right amount of sauce to fully accentuate the
flavor of the mouth-watering steak. Wasabi mashed potatoes
were tangy yet delicious and left you wanting more. The salmon
was cooked to perfection and sat atop pan-roast spinach, finished
with a coating of sweet and spicy horseradish mashed potatoes
and served with the Dijon sauce that nicely played off the
tanginess of the wasabi.
Jessica warned us to save room for a special
dessert. Restaurateur Art Bloom’s own invention, a hot
fudge French toast sundae — to be shared by two or more
— consists of large pieces of batter-soaked Challah
bread french toast, topped with vanilla ice cream, warm caramelized
bananas, hot fudge, whipped cream and a cherry. One bite of
it and we knew it was truly as if we had died and gone to
heaven a la mode. Other dessert options included a sweet and
tart Key lime pie, warm bananas foster bread pudding with
banana rum sauce and whipped cream.
With so many tempting choices on the menu,
including appetizers that we regrettably skipped in the name
of dessert, we will definitely visit Jackson’s again.
6005 Jericho Tpke., Commack
Price range: Moderate
Take out: available
Hours: Seven days from 11:30 a.m., Mon-Thurs
’til 10 p.m.;
Fri. and Sat ’til midnight; Sun. ’til
Brunch daily ’til 4 p.m.
Late night Happy Hour 10 p.m. ’til