October 28, 2013 by
Photography by Bill Sitzmann

Ask Jay Siers what the best thing is on his menu.

“Our filets.” This is said with finality.

The owner of J’s on Jackson will have his medium rare, thank you. Carrots and asparagus on the side, please, with a little seasoning and butter. Possibly accompanied by a glass from one of the Old Market steakhouse’s 300 bottles of wine.

20130923_bs_3038

General manager John Thompson is well-versed in the type of restaurant Jay Siers wants J’s on Jackson to be. Thompson began working with Siers in a consulting capacity last fall for his Norfolk steakhouse.

 

Siers’ confidence in his steaks stems from the fact that J’s on Jackson sources and cuts all of its meat through its own steak-cutting operation, Platte Valley Meats, in Fremont. “It gives us much better quality control than if we just tried to source meat on the open market,” Siers says, “and it’s almost 100 percent Nebraska beef.”

Platte Valley Meats seems a natural addition to Siers’ empire. J’s on Jackson is, after all, his third restaurant. Dedicated patrons can find a J’s Steakhouse and Winebar in both Norfolk and Fremont. “Our core menu’s pretty much the same,” Siers says, “but I wanted this one to be a little different.”

J’s on Jackson manages to have a traditional steakhouse feel (you know the type: dark wood, white tablecloths, heavy bar) without completely closing off diners from the bustle of the Old Market. The dining room overlooks 11th Street, and a small patio affords fantastic people watching on Jackson.

While you’re out there, consider the chef’s patio special of the evening. “It’s usually a unique appetizer, like Chesapeake Bay oysters,” says John Thompson, the restaurant’s general manager. For dinner, try the nightly feature. J’s on Jackson differs from traditional steakhouses in that it serves a composed plate rather than a la carte, so your pork filet might come with a cherry remoulade sauce and a side of pureed sweet potato.

 

Of course, with Zeb Rogers in the kitchen, who knows what will be featured on any given night. “He’s dying to do a stuffed squid,” Thompson comments, “but the market’s a bit high right now.” The restaurant’s executive chef was a sous chef at several restaurants in Minneapolis before moving to Omaha, where he became executive chef at 801 Chophouse and then Mark’s Bistro. He finally joined forces with Siers and Thompson at J’s in 2012.

“He’s been here since we opened,” Siers says. “He’s an amazing guy, and he has full latitude over the menu. He can do whatever he wants.”

That’s another twist at J’s: Even if you’re not in the mood for a steak, chances are you’ll find something to tempt the palate. The restaurant offers seafood fresh from Omaha’s own Jacobson Fish Co. and makes its gnocchi and pasta sauces in house. “It’s not that we have so much,” Siers says, dismissing the idea that the menu’s variety would indicate a lack of focus. “We don’t have 16 chicken dishes. We just tried to cover everything.”

And if it’s still not quite what a diner needs?

“They’ve never said no to a special request,” says Kim Kanellis, a regular at J’s. As a sales and marketing rep for an insurance company, she frequently entertains clients at the steakhouse. “If they have it, they’ll do it.” During one particular business lunch, a fellow diner wasn’t finding a vegetarian option on the menu that appealed to her. “So they asked her some questions and made a Portobello sandwich up for her,” Kanellis recalls. “Fabulous service. That’s what it’s all about there.”

It doesn’t sound like Siers is willing to rest on his laurels though. When asked if he has plans for a fourth restaurant, his quick response is, “Always.” The details are still being hashed out, but look for something in the way of a raw bar in southwest Omaha sometime this spring.

More from Omaha Magazine

  • 20130204_bs_5088 copyMalara’s Two elderly gentlemen are just getting up from the table. “We don’t work here,” the one […]
  • 20130604_bs_9023_webOur Livestock Legacy Nothing screams “feed me!” like the smell of a thick, juicy steak sizzling on an outdoor […]
  • 20121130_bs_6279 copyLocalmotive Localmotive has been serving up made-from-scratch sandwiches and sourdough rounders on […]
  • 20130522_bs_7471_WebDishcrawl If you haven’t heard of Dishcrawl yet, you’re in for a treat (here you can use the word […]
  • 20121116_bs_4019 copyJazz: A Louisiana Kitchen Walk through the wrought-iron gates of Jazz: A Louisiana Kitchen, and the beads and […]