Jacks Luxury Oyster Bar

Average User Rating

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About Jacks Luxury Oyster Bar

Jacks Luxury Oyster Bar is a Continental restaurant located in the East Village neighborhood at 246 E. Fifth St. (bet. 2nd & 3rd Aves.) in New York, NY 10003. Jacks Luxury Oyster Bar has been described as an Good Continental restaurant and has received an average rating of 5 by our members.

Quick Facts

Cuisine: Continental, French, Seafood
Accepts Credit Card: N/A
Parking: N/A

Atmosphere: N/A
Take Reservations: N/A
Serves Alcohol: N/A
Smoking Allowed:No

User Reviews for Jacks Luxury Oyster Bar

food		“...JLOB is a the perfect combination of small plates and comfort food. While JLOB lives up to its name and has superb oysters and clams on the half shell,... “... A friend secured a reservation for three and we had a great . The wait staff is very knowledgable, the atmosphere is intimate and the food exceptional... “...Went last night. Really wanted to like it... “...Very simple: fresh top quality ingredients, great cooking, polite, accommodating and swift service. Place is so tiny and crammed that it is impossible ...
ambiance		“...This place is wonderful. A friend secured a reservation for three and we had a great experience... “...For a place that calls itself a "luxury oyster bar" the oysters were a joke. They were the tiniest oysters I've ever seen...
service		“...it was my first time at this restaurant and it was a great experience from the moment i entered to the end when i paid my bill. i had the six ways oyst... “... The other dishes that we got (lobster, char and soup) were fine but not even close to worth the price tag. The service was distant and cold...
value		“... fantastic wine selection, oysters are soo fresh and so delicious. i've always had the pre fix, i think it's the best value... “...Maybe it was the food, maybe it was the endorphins after the amazing massage, or maybe it was....
wine		“... JLOB has a decent wine list but they also have a wonderful corkage policy - a very nice bottle of Champagne or red/white Burgundy would go very well with JLOB's food... “... A red fish (they were out of striped bass) was served over greens with a white wine foam and roasted grapes - I wasn't as big a fan of this but it wasn't bad... “... Everything we had was great from the crispy sweet breads to the chorizo and clam. Also, they have a great wine selection and some that are well priced... “...I had dinner here just recently, and I did not find any dish disappointing. The watermelon, goat cheese, bee pollen, arugula salad was delicious and pe...
lobster		“...First time at JLOB. Enjoyed a meal of oysters, yellowtail crudo, foie gras, the most tender lobster sorbet and s'mores! Service was fabulous... “...What an amazing find this place is. I went here on a cold Tuesday night and had no problems getting a res earlier in the day... “... We ordered the clams and chorizo which was . The other dishes that we got (lobster, char and soup) were fine but not even close to worth the price tag... “... Place is so tiny and crammed that it is impossib. Deconstructed lobster pot pie is probably one of the very post-modern artworks I am able to tolerate...
jack's		“... If you have a party of 4 or smaller, try to make a reservation at the bar - it is a wonder to see how the such a small kitchen can produce such great food! I highly recommend jack's Luxury Oyster Bar and jack's two other restaurants - Degustation and Jewel Bako (some of the best sushi I have had in NYC and Tokyo, for that matter)... “... We finished with a caramelized apple dessert, which was heavy on the ice cream, but ooh boy - it was at least homemade ice cream! Extra points go to jack's because we had to push back our reservation half an hour - but they were completely great about it... “...Wow, I'm amazed at all the stellar reviews on this site. I went to jack's this weekend and do not plan on ever going back again...

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Jacks Luxury Oyster Bar News

Exactly who is Maxime Bilet?

he became a stagiaire at Jack’s Luxury Oyster Bar in New York. Two weeks later, he became the head chef. Bilet was first exposed to molecular cuisine after moving to the development kitchen of the London restaurant The Fat Duck. There, chef Heston ...