Before writing this article, I must say, "If there is a Ground hog Day.....I want to spend it here!!!!"
I could eat dinner here every night for the rest of my life. The service, attention to detail and food were as close to perfection as I have seen.
I started my visit to Jackson's (at the corner of Palafox and Zaragoza) by visiting the park just across the street from the restaurant. This is the place where Andrew Jackson, on July 17, 1821, took title to Northwest Florida from the Spanish authorities.
I took a lot of pictures of the park and the storefront of Jackson's. The outdoor seating for dining held a view of the park and was tempting, but when I slipped inside, I was hooked.
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The newly carpeted entryway led me to the front end manager, Scott. The seasoned veteran showed me to a window booth near the French doors overlooking the street and made me feel right at home...only minutes into my visit.
The entire experience proceeded so smoothly that it almost seemed choreographed. Everything from the superb service to the saxophone music playing softly in the background set the stage perfectly for an enjoyable meal. As I was relaxing and perusing the menu, Patrick arrived with my iced tea and it even tasted better somehow.
The menu at Jackson's is always changing. Every day brings different selections and more delights from the kitchen of Owner and Executive Chef Irv Miller. This ever-changing menu makes each visit to Jackson's an adventure in dining.
Click on photo to enlarge | I started with the Shell Fish Steam Pot and Dipping Broth, fresh shrimp, scallops, mussels & clams steamed in garlic-herb broth with garlic bread. The shrimp was as good as any New Orleans seafood gets, the scallops large and meaty and the mussels tart with a lemon spritz. |
As I dined, the room filled quickly and I understood why reservations are recommended.
| No sooner had I finished my appetizer than a Jackson's Unique Mixed Greens Salad was before me and Lance made sure my tea stayed full. What a salad fiesta! Mixed green beans, sweet onions, julienne carrots, stemmed asparagus, yellow tomatoes, red bell peppers, shredded white cheddar cheese and a spicy peppercorn dressing. To accompany the salad, Patrick brought an assortment of fresh baked breads: multi-grain, chocolate banana, sesame flat bread and Italian bread sticks. | 
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Click on photo to enlarge | My selection for the entree was a thick filet mignon that was cooked to absolute perfection. It was accompanied by fresh asparagus sprouts with a special horseradish sauce and the Baked Bean Vidalia Onion Cup....a wonderful twist on baked beans! The vidalia onion serves as an edible bowl for the baked beans. |
| And the crowning glory to the meal....chocolate cheesecake with raspberry sauce. All the desserts at Jackson's are made "in house" -- including the ice cream! Owners Irv Miller, Barry Phillips and Walter Steigleman have won the "Award of Excellence" from Wine Spectator, the Golden Spoon Award from Florida Trend as "One of Florida's Top 25 Restaurants", and the Award of Excellence from the North American Restaurant Association. | 
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If you are reading this article and have not yet tried Jackson's, you are missing one of Pensacola's "TRUE GEMS"! Don't Do It! Call 469-9898 and make your reservations now!
Visit their WEBSITE for a peek at menus, wine lists and even some recipes.
Thus far, in my "almost" 50 years, Jackson's TOPS my dining list!
A Winding Road * (formerly Cruising America) * * 336-984-9648 * freedom04@awindingroad.net
