ALBANY — As the new owner of Jack’s Oyster House, NeoVista Hospitality, prepares to reopen the historic restaurant next week, the company continues to expand its portfolio, announcing plans for the latest of eight food concepts that it will develop and debut downtown within the next year.
Jack’s will reopen Thursday, Dec. 18, serving lunch and dinner Monday to Saturday until late April or early May, when it will close again at least until next fall for an extensive renovation that will include the installation of an elevator in the four-story, 13,000-square-foot Jack’s building at 44 State St., said NeoVista spokesman Ruben Lindo. He is director of government strategies and managed services for Shenker Russo & Clark, the Albany firm handling legal matters for NeoVista Hospitality and its Long Island-based parent company, NeoVista Equities, which is primarily focused on real estate.
The dinner menu for Jack’s was developed by Brady Duhame, the restaurant’s executive chef, who previously ran the kitchens of Saratoga Springs restaurants including 15 Church and the former Sperry’s. The 18-item menu features eight with seafood, six of them starters, including oyster stew, Louisiana-style fried oysters, smoked-oyster dip and beef carpaccio with fried oysters, called the carpetbagger. It also offers two salads, three pastas and entrees such as horseradish-crusted salmon, trout almondine, Moroccan-spiced lamb loin, duck breast with kumquats and prime-grade rib-eye with creamed spinach…