Jack's Lounge

Wet Knob is still pouring.

I'll add that is still makes very little sense to me to walk into a place (and note, I have not been to Jack's) and see top shelf food, top shelf wine, top shelf spirits ... and Miller Lite or Budweiser. Newcastle and Stella are not to be confused with top shelf outside the tortured imagination of an ad man.

They outta make a law, I'm telling you.

I'll add that is still makes very little sense to me to walk into a place (and note, I have not been to Jack's) and see top shelf food, top shelf wine, top shelf spirits ... and Miller Lite or Budweiser. Newcastle and Stella are not to be confused with top shelf outside the tortured imagination of an ad man.

They outta make a law, I'm telling you.

Roger, I know you have spent many many more moons than I have considering this topic, but of all the pressing questions in the word, I still can't get my head around this one: "Why are people willing to serve top-notch food and bottom-notch beer?" Pretty much takes us back to the same conversation we, the forum, had regarding BBQ and beer late a few months back.

I know some people like to peruse menus before deciding on a restaurant. I do the same thing - when it comes to beer offerings. I'm really not a huge beer snob - I plan to look like an amateur at the Stone event(might ask for a frosty mug ) - but I do like having a local/microbrew offering with my dinner. And, when I know I can't have that, I do not patronize a given place.

This is never the case when it comes to "full bar" and "wine" offerings. For example, I am going to Palermo Viejo tonight, expecting and knowing I'll be able to get a nice Argentinean Malbec. Top-notch food and top-notch wine. Makes just about as much sense as can be made. Why isn't this sense making also applicable to beer?

To end my rant, there's a simple solution. Every restaurant worth a damn should put in 2 taps from a local brewplace - something hoppy and something dark. That's all you need to get my business. Not rocket science.

I guess we're geezers because we eat at Jack's once a month or so. Just an observation...I've never seen anyone drinking beer there. Wine or cocktails seem to be the standards.

For example, I am going to Palermo Viejo tonight, expecting and knowing I'll be able to get a nice Argentinean Malbec. Top-notch food and top-notch wine. Makes just about as much sense as can be made. Why isn't this sense making also applicable to beer?

To end my rant, there's a simple solution. Every restaurant worth a damn should put in 2 taps from a local brewplace - something hoppy and something dark. That's all you need to get my business. Not rocket science.

I actually had dinner at Palermo before heading to Jack's for drinks and dessert. I was far from impressed in the food at Palermo. The service was perfect but the food slightly lacking. I'll give it a B. I tried the Argentina beer, Quilmes(AmBev) and it was pretty much terrible. Imported Budweiser? They have some interesting beers on their list but I wanted to stay true to the theme of the meal. Not a draft beer in sight.

We had excellent service, but the demo was still in the older range. We were the youngest people by 30 years. We also had the worst car in the parking lot.

Good God this sounds like our kind of place....anything to get away from you darn kids

We had excellent service, but the demo was still in the older range. We were the youngest people by 30 years. We also had the worst car in the parking lot.

Good God this sounds like our kind of place....anything to get away from you darn kids

If your over 60 and drive a Benz you'll fit right in.

I have nothing against people older than I, but the wife and I feel a little out of place. We are 29 if you're wondering.

If your over 60 and drive a Benz you'll fit right in.

I have nothing against people older than I, but the wife and I feel a little out of place. We are 29 if you're wondering.

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60 ?...60 ?...Hell I'd rather hang out with you kids Too much green jello is not good for you.

This is getting a little offensive. Since when is age a criterion of good dining? Wait- make that a lot offensive.

This is getting a little offensive. Since when is age a criterion of good dining? Wait- make that a lot offensive.

Offensive? It was a general statement. Older people weren't bashed or disrespected in any way.
No one said it was a criterion for good dining, but when I'm the youngest person in the place by 30 years it stands out. I'm just saying that might be the reason the beer selection is lacking. Just trying to figure out there are so few younger people at Jack's.

Regarding the beer selection - you may want to give Corbett's a try. My wife and I enjoyed a meal in the bar area last night. They have several quality beers on tap - I tend to stick with the Bell's Oberon, but they also have Tennet's Lager, Founder's Centennial IPA and some others that I don't recall. The also have several good beers, including Belgiums, available in the bottle.

There are several small plates available in the bar and outdoor patio area. We sampled the Chef's Bruschetta, Calamari and the Prime Beef Sliders with Sweet Frites - all were excellent.

I'm knocking on forty and I felt fine - but I always feel pretty good when I'm having a drink and eating some food at any of Deano's places!!

Cheers,

Doug

My husband I and enjoyed our Anniversary dinner at Equus a couple of months ago. We were by FAR the youngest people in the building, but that did not at all deter from our dining experience. The evening was perfect from the second we walked in, until the second we left, and the food was to die for. We also had the worst car in the lot. When we pulled up, there was a gorgeous Aston Martin Vantage in front of the building. Made our little Altima pale in comparison!

My husband I and enjoyed our Anniversary dinner at Equus a couple of months ago. We were by FAR the youngest people in the building, but that did not at all deter from our dining experience. The evening was perfect from the second we walked in, until the second we left, and the food was to die for. We also had the worst car in the lot. When we pulled up, there was a gorgeous Aston Martin Vantage in front of the building. Made our little Altima pale in comparison!

The age gap has never detered our dining experience either, it is just strange. I have never been in any other place that seems to be full of "older" people with no younger people in sight. There are usually a few people from each age group in any given restaurant.

We found the parking lot situation quite hilarious. Benz, BMW, Lexus, Caddy, Benz, Jag, Benz, BMW ......Toyota Corolla. These observations probably have nothing to do with the quality of food or service, I just found them interesting.

Oh, you're absolutely correct about the demographic. I didn't mean to imply that the demographic may have hampered your experience, sorry if it came out that way. It IS odd that there weren't ANY people my age in the place. There was a group of 4 elderly folks (easily in their 70's or 80's), and us. That was it. It's truly a shame, they don't know what they're missing.

I'll add that is still makes very little sense to me to walk into a place (and note, I have not been to Jack's) and see top shelf food, top shelf wine, top shelf spirits ... and Miller Lite or Budweiser. Newcastle and Stella are not to be confused with top shelf outside the tortured imagination of an ad man.

They outta make a law, I'm telling you.

When I was crafting a recipe for a Nut Brown Ale - many many moons ago - I assembled a few tasters along with all of the brown ales commercially available in Tucson. We tasted them carefully. To my surprise, Pete's Wicked Ale blew away Newcastle and the others. I know Pete's is contract brewed, so we may have just gotten lucky, but Newcastle definitely did not stand out. The tasting helped me formulate a pretty tasty "Nut Brown Ale." The original recipe remains (scaled up from a 10bbl batch to a 30bbl size).