Though this past winter didn’t have much of a bite, save for a few bone chilling days and brief blasts of snow and ice, it doesn’t diminish the annual pleasure of welcoming the warming spring weather. And as the outside world once again begins to blossom, so does the menu at Jacksons-Restaurant-Rotisserie-Bar.

In a few weeks, the popular Southpointe restaurant will unveil its new spring menu, featuring season-appropriate options like baby carrots, English pea soup and a variety of fish entrees. Veal and lamb will also be included.

The new menu is a four-times a year tradition for Jacksons, where Executive Chef Jeff Kuhlman takes pride in offering the best and freshest foods available each season.

“It’s important for us to capture the freshness and tastes of seasonal products,” he says. “We aim for the highest
quality ingredients, and a savory showcase of fresh produce to add a twist to a popular menu item.”

The care and thought put into each dish, best described as new American cuisine with an international influence, has made Jacksons one of the hottest dining spots in Pittsburgh.

Located adjacent to the Hilton Garden Inn at Southpointe, Jacksons is sophisticated yet relaxed, combining the food of a top-flight restaurant with a casual, neighborhood ambience. The interior includes high mahogany ceilings, stunning chandeliers, comfortable seating areas and large, plated glass windows that overlook Southpointe.

“It’s unlike any other restaurant in the area,” says Paul S. Bazzano, Regional Director of Operations for Gateway Hospitality Group. “It’s approachable, but chic. The kind of place where you can go for a special occasion or just for a night of appetizers and cool jazz, and I’ll put the food quality against any restaurant in the city.”

One of Jacksons’ most popular features is a display kitchen which offers diners the opportunity to experience the sights, sounds and smells of the Kuhlman’s team at work.

“We get numerous comments about the display kitchen,” Bazzano says. “People want to sit at the closest available table for the best vantage point.”
The kitchen includes a hardwood grill, rotisserie and brick ovens to create unique flavors and to accommodate the extensive selection of menu items. In fact, when you walk into Jacksons, the first thing you notice is the aroma of the mesquite and hickory burning on that hardwood grill.

The restaurant also offers stylish stainless steel bar with a wide-ranging wine list.

Jacksons at Southpointe has been so successful, it recently branched out to the airport area with a second location on University Boulevard in Moon Township, in the Doubletree Hotel. The Moon location features a similar, but unique menu created and prepared by Executive Chef, Rick Davison.