San Diego Dining

Jack's La Jolla

By Kevin Leap & Steven Persitza
Posted on Mon, Oct 13th, 2008
Last updated Mon, Oct 13th, 2008

How do you not like Jack’s? First of all don’t think of it as just another restaurant. Think of it as a destination. We arrived on a late Sunday afternoon for a rendezvous with old friends. The setting was perfect. First off you’re in La Jolla, a stones throw away from the ocean. Add an evening sky, off shore breezes, then enter Jack’s and you are set.

As we mentioned, this is not your usual venue. First off there is not just one but three restaurants here. There is Jack’s Grille, with great everyone’s favorite fare like pizza, burgers and pasta. Then there is also Viaggio, a vibrant Italian restaurant with servings of home-made pastas and more (these are writings for another time). Lastly, there is our destination tonight, Ocean Room. As if this wasn’t enough there are also five bars on the premises making for a hip, trendy night of clubbing for the adventurous. But for our lot, we were going for style and a quiet night. For us that meant Ocean Room.

Located on the upper third level of Jack’s, Ocean Room immediately envelops you in its breezy glamour. As we were making our way up the stairs to the seating area we were mesmerized by the soft groove of steel drums from the Ocean Bar across the open seating area. Some of the seating includes cabanas with extravagant pillows and couch like booths accompanied by a slice of ocean view. This is the definition of cozy elegance.

Rack Of Lamb

Airline Chicken

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The menus were delivered on polished steel clip board and that in itself was the first warning sign that we were in for a memorable (if not pricey) night. The second was when we spied that the sides were a la carte, but when the food turned out to be as divine as it was, spending a little extra on ourselves somehow seemed more than justified.

We ordered Edamame to nibble on while we studied the menu featuring every option a carnivore could desire and a full sushi menu. Choices of various cuts of tenderloins, prime rib, pork chops, lamb, ribs and chicken. For seafood lovers, salmon, tuna, crab legs and the daily market fresh special. Once you’ve decided your pleasure then you choose from one of six sauces; béarnaise, soy caramel jus; mustard miso; red wine reduction; ginger sesame soy; or Jack’s steak sauce.

Truffle Risotto

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Our merry group selected the 14oz Rack Of Lamb (with red wine reduction sauce), the Airline Chicken (which means it comes with the wing attached served with soy caramel sauce) and the 12 oz New York Steak (with, of course, Jack’s steak sauce). To accompany our delectable entrees we shared the Truffle Risotto and Roasted Garlic Gratin potatoes. The lamb had a very distinct, almost smoky flavor to it that reverberated well with the red wine reduction sauce. The portion was gracious, allowing for sharing. The chicken was cooked flawlessly with a delightful crisp skin and a lovely moist texture inside. The caramel jus took it to another level. The New York cut was, mmm, oh so tasty. Jack’s steak sauce brought out the succulent flavors of the meat and was a show stopper. Not to be left on the “side” lines, the risotto was smooth, creamy and very tasty while the gratin had a nice, distinct creamy parmesan flavor that we enjoyed immensely.

All of this fine dining is brought to you by dynamic Head Chef Tony Di Salvo, who heralds from the Jeans-Georges at New York Trumps Tower. Chef Di Salvo also delivers the goods at the two other restaurants at Jack’s. This is one busy chef! But his efforts have paid off grandly as Jack’s is the recipient of numerous culinary awards. For whatever your mood or culinary desires, Jack’s La Jolla has got you covered.

Enjoy!

The Good – with three levels and courtyards and bars, Jack’s makes you feel like you’ve entered a place all your own.

The Bad – our only complaint was the lamb was a bit tough and gamey and the upstairs restrooms could use a little attention.

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