Jackson’s Steakhouse in Pensacola is renowned for fine dining. Located in an 1860s-era building on Palafox Street within the historic district, its refined venue and pleasing atmosphere offer premium steaks, chops, wine, and fresh seafood. Twice a year, Jackson’s hosts a media event to reveal its seasonal menu for Spring/Summer and Fall/Winter. 

On Thursday, executives at Great Southern Restaurants including Collier Merrill and Maria Goldberg invited Scenic 98 Coastal to preview the new Fall/Winter menu, curated by Executive Chef Irv Miller and Chef de Cuisine Jeremiah Taylor. In typical Jackson’s fashion, the service, food, and atmosphere were all top-notch as we were treated to a sample of five new dishes and two specialty cocktails. 

The first course offered by Chef Irv was Atlantic Sea Scallops served with button mushrooms and a chardonnay cream sauce reduction, Gruyère, and Parmesan glacage with goat cheese duchess potatoes. The next course was fresh butter-grilled Gulf Coast Red Snapper with fresh herbs, Romesco sauce, and sun choke chips.

Next came the Harvest Pasta, which emerged as a surprising favorite with the whole room. The perfectly cooked pasta featured local pappardelle, Gulf shrimp, Florida Pioppino mushrooms, roasted butternut squash, and a cream reduction with crispy sage and prosciutto.

The final two courses included Jackson’s take on a pair of game meats which are not typically featured on menus in the Scenic 98 Coastal area. First came a seared ponzu-brined duck breast served with an orange and elderberry Demi-glaze reduction over five-grain rice and roasted rainbow carrots. The final course was an infrared grilled double-cut elk rack chop with a celeriac purée, parsley oil, and a blueberry, bourbon, and pecan preserve Demi-glaze. Both dishes were expertly cooked and if you haven’t tried duck or elk before, you know that Jackson’s Steakhouse will do it right!

We were also treated to two new specialty cocktails for the Fall/Winter mecreated by general manager Matt Mabe. The London Fog is a tart, refreshing drink made with Bombay Sapphire Gin, freshly muddled blackberries, St. Germaine elderflower liqueur, lime juice, soda water, and a blackberry garnish. The Harvest Rum features Captain Morgan spiced rum, Martinelli’s apple cider, house-spiced syrup, and a splash of Domaine Canton ginger liqueur garnished with a sliced apple. 

With so many excellent choices on Jackson’s Fall/Winter menu, I can’t wait to have a special evening with Linda and friends soon!