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Laissez Les Bons Temps Rouler with Chef Leon Galatoire of New Orleans



Laissez Les Bons Temps Rouler with Chef Leon Galatoire of New Orleans


Jackson’s Steakhouse and Chef Irv Miller are pleased to once again welcome Chef Leon Galatoire, a fourth-generation member of the founding family of New Orleans’ historic restaurant, Galatoire’s, to Pensacola.


Just in time for Mardi Gras, Chef Galatoire will be presenting a New Orleans-inspired brunch at Jackson’s on Sunday, February 11, the Sunday prior to Fat Tuesday for which there will be two seatings, 11:00 a.m. and 1:00 p.m. The fixed-price brunch is $45 per person (tax and gratuity additional). Also returning will be New Orleans-style music by the New Orleans Ramblers, former house brunch musicians for Commander’s Palace. In addition to our regular drink menu, New Orleans-inspired drink specials will be available – including the classic Brandy Milk Punch.


Galatoire’s, the grand dame of New Orleans’ historic restaurants, has been committed to culinary excellence for more than a century. Time-honored customs still bind the renowned restaurant, and above all, its rich tradition of serving authentic French Creole cuisine at a level that raises consistency to an art form. It is often said that the beauty of Galatoire’s is that things never change. Even a century later, ageless New Orleans favorites grace the menu just as they did in 1905.


And now, Chef Leon Galatoire, a member of the family and celebrated chef, invites you to experience his unique, distinctive flavors at Jackson’s. Join us for a fun-filled brunch and let us translate the traditional cuisines of France and New Orleans into flavors that will transport you directly to the Vieux Carré. The full menu is as follows:


To Start

Slow-cooked country gumbo featuring house-smoked turkey and andouille sausage


Entrée – Choice of

Crabmeat Maison, a Galatoire’s classic, with jumbo lump crabmeat, scallions and homemade

Creole mayonnaise


Eggs Renee, featuring a combination of poached egg and pan-seared diver scallop served over a bed

of creamed spinach and topped with a savory Mornay sauce


To Finish

Caramel Cup Custard Amandine, a timeless classic, garnished with toasted almonds and spring berries


Reservations are required. To reserve your table, please call (850) 469-9898. For further information, please visit our website, www.Jacksonsrestaurant.com.