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Jack Ryan’s Steak and Chophouse is fine dining at its best

Oct. 30, 2017 at 7:25 a.m.
Updated Oct. 30, 2017 at 7:25 a.m.

Potstickers. Eight-hour braised beef shortrib in a lightly fried wonton, served on top of guacamole and sweet chili sauce at Jack Ryan’s Steak and Chophouse.

It was a cool evening in early October when my boyfriend and I took a drive from Longview to Kilgore. We decided to dine at Jack Ryan’s. After parking, we walked toward the door when a member of the staff stepped outside to hold the door open for us, giving us a warm greeting as we approached. He then seated us and our waiter arrived promptly at our table to take our drink order. We each asked for water and each ordered a cocktail.

We looked over the menu and took in the atmosphere at the restaurant. It was nice and quiet inside, making it a perfect place for conversation. It’s a fine dining restaurant but all attire is welcome. You can dress up or down and you will not feel out of place. It’s great for all occasions. An outdoor dining area is perfect for cool evenings; a full-service bar area that is separate from the main dining area has TVs if you want to catch a game while you eat; there’s also a separate room for private parties. The main dining area is filled with gorgeous artwork, which I particularly enjoyed.

We started off with potstickers as an appetizer. The potstickers feature eight-hour braised beef short rib inside a lightly fried wonton, served on top of guacamole and a sweet chili sauce. The beef tasted divine and the guacamole and sweet chili sauce paired together tasted heavenly. As for cocktails, we had the Autumn Spritz and the Port O’Call. The Autumn Spritz is a mixture of Aperol, Hendrick’s Gin, pomegranate, hard cider, Peychaud’s Bitters and club soda. The Port O’Call is made with Bulleit Bourbon, port wine, cherry syrup and orange bitters. We enjoyed both drinks; they were both very well made.

For the main course, we had the pork chop and the salmon. The bone-in pork chop features a Cabernet demi glaze. It is served on top of braised Savoy cabbage and comes with a side of bourbon whipped sweet potatoes topped with a house-made cinnamon maple marshmallow. The glaze on the pork chop was to die for, and while I’ve never met a sweet potato that I did not like, I have to say that the sweet potatoes at Jack Ryan’s are by far the best I have ever tasted. The pan-seared salmon was served on top of Israeli couscous with jumbo lump crab and a roasted red pepper cream. The salmon was perfectly cooked and the couscous tasted divine. Everything about our plates was pure perfection.

We particularly noticed that the meats were cooked evenly and yet were still so juicy. That’s because Jack Ryan’s uses the sous-vide cooking method. Sous-vide (pronounced sue-veed) is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or a temperature-controlled steam environment. The food cooks for a longer amount of time at a regulated temperature that is much lower than would typically be used to cook food. The intent is to cook food evenly, ensuring that the food is cooked inside without being overcooked outside. It also helps retain moisture.

Our waiter explained this and more to us on our visit. Our waiter was very friendly and attentive, and made the entire evening all the more pleasant. We had a truly wonderful experience at Jack Ryan’s. From the food and drinks to the service and atmosphere, it was pure perfection and I will definitely be back again.

Jack Ryan’s Steak and Chophouse

  • 119 N. Longview St., Kilgore | (903) 218-5670
  • 11 a.m. to 9 p.m. Tuesday-Thursday
  • 11 a.m. to 10 p.m. Friday; 5 to 10 p.m. Saturday

  • Takes Reservations Yes
  • Delivery No
  • Take-out Yes
  • Accepts Credit Cards Yes
  • Good for Groups Yes
  • Attire Classy or Casual
  • Ambience Classy but Relaxed
  • Noise Level Quiet
  • Alcohol Full Bar
  • Outdoor Seating Yes
  • Has TV Yes
  • Waiter Service Yes
  • Catering Yes



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