We give Jordan’s Steakhouse an “AAA” rating—for Ambience, Attentiveness and Accommodation.
Owners Jordan and Ivette Naftal opened their restaurant with the vision that they wanted it to be an adult environment where they would like to go on a date. They wanted the martini lounge, the romantic dining room and all their favorite food items along with good wines and a high level of personal and attentive service. They envisioned this adult restaurant having a different atmosphere regarding staff, though—one of “family,” as they recognized the very important role that well-trained, motivated and engaged staff play in the success of Jordan’s. That they have succeeded is evident both to regular patrons and newcomers, alike. Getting into a romantic mood is easy when all your senses are awakened to the experience you get in this truly outstanding establishment.
The Naftals are also very community minded, and it is important for them to utilize local professionals (such as their attorney, accountant, architect and marketing firm) as well as using locally grown produce and meats. They purchase their pork from Woodcamp Farms and use produce from Frank’s Farm Stand and Larriland Farms, as well as Naftal home-grown squash, peas, basil, mint, rosemary and heirloom tomatoes.
Jordan and Ivette love that their customers have become both more curious and knowledgeable about the food as well as the wines. They love answering questions about the where, what, when of food and wine provenance and teaching their customers how to perfectly pair wine selections with their dinners of choice. Like the food menu, the wine list has something for everyone. They have a number of wines for $25 a bottle or less, plus high-end wines for those with a pocketbook that matches their palate.
Jordan’s always has a prix fixe menu. The Summer Prix Fixe Menu is $35.09 (add a wine flight for just $10.09) for a three-course dinner. For an appetize, Debbie had their famous Lobster Bisque. The presentation is as impressive as the soup is good. First, one is served a bowl with warm lobster pieces in the bottom. The hot bisque is then poured into the bowl by one’s server. This is NOT lobster bisque like Mom used to serve! We highly recommend it. You can also choose from mini crabcakes (one of Michael’s favorites, and this steakhouse happens to do very well with seafood!), tenderloin Carpaccio w/olive oil and Parmesan cheese, fried calamari or the soup du jour. Salads are: tomato mozzarella (particularly good with the heirloom tomatoes), roasted baby beet salad (see photo) and chicken Mendocino. The roasted baby beet salad is served with sweet, caramelized apples and a caramel balsamic dressing—and the flavors and textures meld perfectly together.
The entrée choices are grilled skirt steak, lobster risotto, free-range chicken breast, and fresh catch of the day (rockfish the day we were there). We shared the steak and rockfish, along with grilled asparagus. The steak was very tender and flavorful – a good choice. The rockfish was spiced perfectly and cooked to perfection. These are all served with choice of rice, mashed potatoes or pommes frites. It was a wonderful dinner and we went home quite satisfied and sated in all respects. If you are looking for more than just a quick meal and maybe an escape from reality to regroup with friends and loved ones, this is just the ticket!
Jordan’s also boasts a small plate menu of excellent choices ranging from $4 for half a salad to $22 for an 8 oz. New York strip! Of course, one can still get a 24-oz. USDA Prime porterhouse or a 2-lb. Cowboy steak for a very reasonable $59 each. Something for every appetite and budget!
Jordan and Ivette love owning their own business, making their own decisions, putting their heart and soul into the restaurant, and doing it all together. At times, the kids even pitch in to help. This passion is apparent at Jordan’s Steakhouse and when you enjoy a dinner here, you will feel that love!
Jordan shared a kitchen secret with us. When handling steaks, lightly season them (he uses sea salt, garlic and black pepper) just before cooking. Sear the steak on the grill at a very high heat to get a nice char on both sides to lock in the juices. Then, put it in the oven to finish. The real secret is to let the steak sit for a short time after taking it out of the oven so that the juices don’t drain from the steak when you cut it. He also let us in on his recipe for his delicious Caesar dressing—which was taught to him by his father over 30 years ago:
Caesar Dressing
2 anchovies
¼ tsp. Coleman’s Dry Mustard
2 fresh garlic cloves
Pinch salt
Pinch black pepper
Dash Tabasco
1 raw egg
1 tsp. Worchester sauce
½ juice from l lemon
1 tsp. vinegar
1 tsp. grated parmesan cheese
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