With Chef Sean Ford, formerly of Little Philly and Tryst, helming the kitchen, Jackson’s serves a mix of Creole-inspired flatbreads, sandwiches, shareable starters, and entrées.
A few of its small plates and handhelds include popcorn crawfish served with Creole mustard, boudin sausage, baked oysters, chicken and andouille gumbo, jumbo lump crab cakes, and blackened shrimp po’boys.
For larger-format entrees, Jackson’s offers three types of jambalaya, blackened shrimp, scallops or chicken over dirty rice, jalapeno-honey baked salmon, and braised bourbon short ribs.
Two types of pasta, a jambalaya-inspired fettuccine and blackened chicken and shrimp alfredo, are also on the menu.
Its bar offers an array of beer, wine, and craft cocktails, like the saffron spritz made with L’Excuse Herbal Liqueur, elderflower, and prosecco, in addition to old school New Orleans cocktails like the Vieux Carré and Sazerac.
Soronen describes the restaurant as having soft lighting with warm, wood accents and a comfortable, lounge-like atmosphere. There are 16 televisions throughout the space that will play professional sports games year-round.