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Jack's Oyster House
For 97 years Jack’s Oyster House – simply known as Jack’s – has been an integral part of Albany’s landscape; named ‘Albany’s Greatest Restaurant Legend’ and the area’s ‘Best Restaurant of the Century.’
Family owned throughout its grand history, Jack’s added French Master Chef Luc Pasquier in 2008. The highest title and classification a chef can receive, there are only 52 French Master Chefs currently working in the US, and with such an illustrious chef running the kitchen, Jack’s offers the ultimate in dining experiences.
The menu features an internationalized palette of ingredients and preparations, combining French sophistication with timeless American culinary delights. In fact you can still order selections found on Jack’s menu 75 years ago, like oysters Rockefeller or clams casino.
Pasquier has added his own touch to the menu, creating modern versions of classic French preparations such as Normandy-style stuffed quail with apple tatin and lamb chops with minted couscous. Then there are French classics like veal cutlet Cordon Bleu and duck a l'orange, and American classics including steak Diane, calves’ liver, and jumbo lobster tail.
From the moment you enter Jack's you will feel yourself transported to a bygone era. Jack’s has resided at the foot of State Street since 1937 and the wood paneling in the dining room is the original, while the waiters are still attired in black jackets, bow ties and white aprons.
Jack’s has been honored by its peers in the restaurant industry with a prestigious Ivy Award, and recently received Wine Spectator magazine’s Award of Excellence.