Jack's Gastropub
Burgers have a beat of their own at this Ontario dining destination which appeals to foodies, beer-lovers and anyone with an appetite.
Jack’s Gastropub in Kingsville, Ontario, is both old and new. In operation since 1989 under the original name The Vintage Goose, Jack’s has been re-invented and refined several times to find its niche. The result is a culinary hybrid that the owners decided deserved a new name.
“Gastropub is a spin that came out of Britain,” says part-owner Trevor Loop. “The comfort of a pub atmosphere, but with more emphasis on the food being served.”
The stately brick century home in which the gourmet pub is housed presents an inviting atmosphere. A white picket fence encloses the outdoor patio, and bistro tables line the veranda. Cushioned wooden benches beckon as you enter through the wooden door flanked by the original leaded-glass windows. The eclectic décor includes antique straw hats, a ship’s masthead, a frog in a tuxedo and a wall of vintage rock ’n’ roll records.
The restaurant maintains a close relationship with local growers and wineries. This freshness is evident in the Grazing portion of the menu, which includes salads built on regional produce. The Red, White and Blue Salad ($16 CAD*) is a meal in itself. Romaine lettuce is topped with artichoke hearts, tomatoes, pine nuts, Cajun beef tips and crumbled blue cheese, then drizzled with balsamic vinegar. This flavor combination dazzles the palate and is just the beginning of a menu that combines ingredients to create exotic flavor experiences.
“The days of patrons paying $25 or more for an entrée are gone,” says Loop. “As costs continue to rise in this business — wages, meat, dairy and grain associations — restaurants have to adapt to the customer and the economy.” And that is why the most expensive item on the menu is the Pesto Tenderloin ($22) — and it is worth every succulent bite of the beef tenderloins topped with roasted tomatoes and red wine jus. The rest of the menu is just as appetizing and within a median price range.
We begin with one of the featured appetizers, Irish nachos ($13). The “appetizer” label is deceiving. Barbecue pulled pork, shredded cheddar cheeses and Jack’s own Cheddar and Ale Cheese Sauce are the topping on your choice of kettle chips or waffle fries. Not for the faint of heart, patrons may want to share this item with a party of four or more, or choose something lighter such as the North Shore Wine and Mussels ($13).
Jack’s Burgers have their own page of the menu, and for good reason. This isn’t just another burger joint. Take the Baja Guacamole Burger ($13), for example. When you try the top-choice patty with pepper havarti, fresh tomato, guacamole, sour cream and tortilla chips (yes, the chips are on the burger), you will have tasted a combination that has been honed over time.
Sandwiches, including the Panko Yellow Perch ($17), Pull’d Pork ($13) and Stout Braised Beef Brisket ($13), are similar to fare found in many dining establishments, but Jack’s has added its own twist to each item. Whether it is flavored mayo, custom-blended barbecue sauce or slices of fruit where you wouldn’t expect them, Jack’s menu is one of a kind.
The exceptional food is complemented by exceptional drink. Only local wines are featured and the craft brew selection is immense. If you can’t decide which to try, the beer menu lists the flavors and bitterness factors of each.
Be forewarned — the portions will have even those with the hardiest appetites tugging at the waistband. But, when your server asks if you’d like dessert, resist the urge to decline and consider what you’d be missing out on. Crème Brulée ($8) and Seasonal Berry Shortcake ($7) are local favorites.
*All prices listed are in Canadian dollars.
Taste Tip: If you have difficulty selecting from the craft brew menu, inquire about a Taste Flight. Then, pair your beer of choice with the Artichokes Parmesan ($13) for a perfect light lunch or mid-afternoon snack.
Info to Go
“Gastropub is a spin that came out of Britain,” says part-owner Trevor Loop. “The comfort of a pub atmosphere, but with more emphasis on the food being served.”
The stately brick century home in which the gourmet pub is housed presents an inviting atmosphere. A white picket fence encloses the outdoor patio, and bistro tables line the veranda. Cushioned wooden benches beckon as you enter through the wooden door flanked by the original leaded-glass windows. The eclectic décor includes antique straw hats, a ship’s masthead, a frog in a tuxedo and a wall of vintage rock ’n’ roll records.
The restaurant maintains a close relationship with local growers and wineries. This freshness is evident in the Grazing portion of the menu, which includes salads built on regional produce. The Red, White and Blue Salad ($16 CAD*) is a meal in itself. Romaine lettuce is topped with artichoke hearts, tomatoes, pine nuts, Cajun beef tips and crumbled blue cheese, then drizzled with balsamic vinegar. This flavor combination dazzles the palate and is just the beginning of a menu that combines ingredients to create exotic flavor experiences.
“The days of patrons paying $25 or more for an entrée are gone,” says Loop. “As costs continue to rise in this business — wages, meat, dairy and grain associations — restaurants have to adapt to the customer and the economy.” And that is why the most expensive item on the menu is the Pesto Tenderloin ($22) — and it is worth every succulent bite of the beef tenderloins topped with roasted tomatoes and red wine jus. The rest of the menu is just as appetizing and within a median price range.
We begin with one of the featured appetizers, Irish nachos ($13). The “appetizer” label is deceiving. Barbecue pulled pork, shredded cheddar cheeses and Jack’s own Cheddar and Ale Cheese Sauce are the topping on your choice of kettle chips or waffle fries. Not for the faint of heart, patrons may want to share this item with a party of four or more, or choose something lighter such as the North Shore Wine and Mussels ($13).
Jack’s Burgers have their own page of the menu, and for good reason. This isn’t just another burger joint. Take the Baja Guacamole Burger ($13), for example. When you try the top-choice patty with pepper havarti, fresh tomato, guacamole, sour cream and tortilla chips (yes, the chips are on the burger), you will have tasted a combination that has been honed over time.
Sandwiches, including the Panko Yellow Perch ($17), Pull’d Pork ($13) and Stout Braised Beef Brisket ($13), are similar to fare found in many dining establishments, but Jack’s has added its own twist to each item. Whether it is flavored mayo, custom-blended barbecue sauce or slices of fruit where you wouldn’t expect them, Jack’s menu is one of a kind.
The exceptional food is complemented by exceptional drink. Only local wines are featured and the craft brew selection is immense. If you can’t decide which to try, the beer menu lists the flavors and bitterness factors of each.
Be forewarned — the portions will have even those with the hardiest appetites tugging at the waistband. But, when your server asks if you’d like dessert, resist the urge to decline and consider what you’d be missing out on. Crème Brulée ($8) and Seasonal Berry Shortcake ($7) are local favorites.
*All prices listed are in Canadian dollars.
Taste Tip: If you have difficulty selecting from the craft brew menu, inquire about a Taste Flight. Then, pair your beer of choice with the Artichokes Parmesan ($13) for a perfect light lunch or mid-afternoon snack.
Info to Go
Story:
Carolyne Regan
Sept/Oct 2013