Jackson's

For the eighth consecutive year, Jackson’s Steakhouse, one of Northwest Florida’s local premier restaurants, has once again been recognized with the Golden Spoon Award

Guests enjoyed a Five-Course meal influenced by Pensacola’s dynamic history. VIEW VIDEO HERE.

Chef Irv Miller has put together an incredible menu...

Florida International Magazine.

Jackson’s Steakhouse, located in historic downtown Pensacola, will soon become a diners’ daytime destination. Beginning September 12...

Pensacola’s Celebrity Chefs are creating a memorable meal in honor of Pensacola’s 450th anniversary. At the Five Chefs, Five Flags dinner on Sept. 28, 2008...

The owners of The Fish House, The Fish House Deck Bar, and Atlas Oyster House announce the acquisition of the award-winning Jackson’s Restaurant.

Tired of turkey? Can’t face another Thanksgiving dinner with that big ol’ bird and all the trimmings? We’ve got the perfect antidote/ This Thanksgiving, we’re turning our backs on that shopworn New England gobbler in favor of sunnier fare.

From its heart pine ceilings and ancient cypress walls, huge murals and unusual light fixtures, the design of this new restaurant on Plaza Ferdinand in historic downtown will keep your attention right up until the first course arrives. Once you sample the exquisitely prepared and presented cuisine, served by staff who seem to be enjoying themselves as much as the patrons, the view, the decor, and the historic 1860 building seem secondary.

Portico Birmingham Magazine Article

"People come for the food - we call it southern influenced American cuisine - and the service staff. They see us out in the community, too, and I think they really like that we're giving back. My approach to the cuisine is great ingredients.

WSRE's 'Flavor of the Coast' to spotlight Mother's Day cooking-contest winners.

Southern charm and hospitality are elevated to new heights at Jackson's Restaurant in downtown Pensacola where Florida coastal cuisine is enjooyed in fine dining style.

Flavors of the Coast featured in the May 2, 2004 edition of the Northwest Florida Daily News TV Times

Chef Irv Miller helped launch new Florida cooking. Now he is reinvigorating downtown Pensacola.

There is more to being a chef than just knowing how to cook. A chef must have the vision and creativity of an artist the savvy, and finesse of a diplomat, the eye for numbers of an accountant and the leadership skills of a general. In short, one must store a great deal of know-how under that big, white hat called a toque.

People come for the food - we call it southern influences American cuisine and the service staff. they see us out in the community, too, and I think they really like that we're giving back.