As spring blossoms across Pensacola, Jackson’s Steakhouse in downtown Pensacola unveiled a spring menu. Known for their impeccable service, elegant ambiance, and commitment to showcasing the finest ingredients, Jackson’s keeps the bar raised high with a seasonal selection blending the soul of the Southern kitchen with culinary artistry.
From the very first bite, the Horn of Plenty Tartine sets the tone: Tallahassee-farmed black trumpet mushrooms, perfectly seared, rest atop toasted rustic bread. A layer of creamy chèvre, peppery arugula, and juicy grape tomatoes blend perfectly with a pop of lemon and extra virgin olive oil. BG196 honey laces the dish with a touch of natural sweetness.
My favorite addition, Boudin Balls, is an authentic nod to Louisiana cooking, the Jackson’s way. Hickory-wood smoked pork shoulder and rich chicken livers meld with the classic Cajun “holy trinity” and white rice, rolled and crisped to golden perfection. Served with house-made Bayou tartar sauce and sweet bread-and-butter pickles, this dish is the perfect combination of elevated comfort…