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7863 Girard Ave. (Wall St.) Send to Phone
On an eclectic menu ranging from sashimi to panini to an Angus hamburger, pizzas with the thinnest, crispiest crusts are the highlight.

Dinner nightly

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THIS RESTAURANT IS CLOSED Jack's Grille Restaurant Review

: We'd like to keep Jack's Grille our little secret, but word got around town very quickly that both chef Tony DiSalvo and chef de cuisine Marco Ferraro came from the kitchen of famed Jean-Georges Vongerichten. Take a seat in the sky-lit atrium, the cozy couch-strewn lounge or front and center in the chef's kitchen. We prefer the lounge, where you can scoot specially designed tables over your lap. The small plates portion of the menu ranges from sashimi to salads to skewers. We like the blue fin tuna tartare, with a light ginger-flavored vinaigrette; the steamed wild mushroom dumplings, so complexly flavored they need no dipping sauce; and the lemongrass-marinated pork satay. Our salad choice is the roasted beet and pistachio with Asian pear and Gruyère emulsion, a most delectable foam. Pizzas are the highlight here, with Ferraro making the thinnest, crispiest crusts and topping them with traditional and luxurious ingredients including wild mushrooms, roasted eggplant, sweet sausage and black truffles. Also on the menu are panini, pastas and an Angus hamburger with sweet onions, shiitake mushrooms and toasted brioche. Speaking of brioche, the sophisticated French toast version with passion fruit and red wine syrup stars among the desserts.


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