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Jack’s — build it, and they will come again
Six years ago, I ran a story on the opening of the River City Grill, along
with a cover photo of the owners headlined, “Build it, and they will come.”
They came all right, and River City has become one of the main attractions
drawing people downtown, especially in the evening.
With the expected soft opening this week of Jack’s, a new restaurant named
after his father, Charles Wallace is again betting that downtown will prosper.
This bet is a dicier proposition because the economy, local, state and national,
is in the Dumpster, but Wallace says he isn’t worried.
When I asked him about the prospects for a large new restaurant in the
current economy, he said, “I think they’re great. River City was rocking last
night.”
Wallace is a big believer in what he calls the avenue concept, after
downtown Naples’ Fifth Avenue.
“From Bin 82 to the Wyvern over to Wood Street, we’re trying to develop the
whole downtown like Naples Fifth Avenue. Our downtown is unique to the area,
except for Naples. It’s a mix of old and new unlike anyplace else.”
Pointing to the just-opened Wyvern and Charlotte Harbor Event and Conference
Center and the soon-to-be-completed Sheraton as evidence of better times ahead,
he said, “In the short term, we’re going to be more of a dining destination.
Over the long term, I see downtown retail growing. Look at places like Delray
(Beach, Fla.). It started with dining and filled in with retail. I think dining
is a big part of the lifestyle here.”
Jack’s is located in the big retail space on the bottom floor of the
spectacular new Sunloft Center. It sits on the corner of Taylor Street and West
Marion Avenue, and the restaurant’s ties to downtown are immediately obvious
when you walk into the huge space. Downtown street views are available from
every seat.
The entrances to the main dining room (off Taylor Street) and the café part
of the restaurant (accessible off the Marion entrance into the building’s
courtyard) come straight in off the sidewalks. Easy pedestrianfriendly access
was part of the design philosophy of Sunloft Center, and Jack’s takes advantage
of it very well,
The restaurant is made up of three rooms — the main dining room on the
Taylor Street side, the café and a room in between that can do double duty,
depending on the crowd and the time of day.
One reason Wallace is confident the new place will succeed is variety — in
foods, prices and dining experiences available.
He said, “No matter what you want or when or at what price, you can come in
and get it. Whatever your mood, you can find it.”
The café has a casual atmosphere and serves up casual fare, with a walk-up
counter where you can get coffee and espresso.
“It has a has a barrista feel,” Wallace said.
The more formal main dining room will be open from 4:30 p.m. until 9:30 p.m.
weekdays and until 10 p.m. weekends.
If you like to eat outside, sidewalk dining will be available, as well as in
Sunloft Center’s courtyard, which has a bubbling fountain and a view up through
the top of the building.
The dining room, café, double-duty room and the outside areas can handle a
total of 250 patrons, according to Wallace. That figure includes the bar,
perhaps the most unique part of Jack’s. Belly up to the large granite bar top,
and you can watch two flat panel TVs or the people passing by on Taylor and
Marion.
Sealed off by an air curtain, the bar area extends outside toward the
intersection of Marion and Taylor. Out in the fresh air, you also can watch two
flat screens or take a more upclose-and-personal look at passersby. The outside
bar, open from 11 a.m. until 11 p.m., or longer if conditions warrant, is in my
judgment going to duke it out with the Wyvern rooftop as the best vantage point
in town from which to drink an adult beverage.
Jack’s menu, including the bar list, was still a work in progress when I was
there last week. Wallace described the fare and the drinks as Florida-style.
You’ll find many seafood options like coconut shrimp, grouper and grilled fish,
as well as meatier options like black angus steaks.
The emphasis will be on what the customer wants; the draft menu I looked at
had such items as Fish as You Wish with a choice of four sauces and a create
your own/all you can eat pasta selection.
Did I mention Wallace wants to offer a variety of prices; try the Senior
Special, three courses for $9.95 or take advantage of the Casual Corner, where
you can have cheaper, lighter comfort fare.
Another reason Wallace likes his odds is the quality of the help he has
hired. An experienced chef from Naples, Wayne Martin, has moved to Punta Gorda
and will run the kitchen. The restaurant manager is Brad Rossip, who has
accumulated 34 years in the restaurant business, including six and 1/2 years as
manager at Whiskey Creek in Port Charlotte.
Wallace’s draft menu did contain one unusual item tucked away at the bottom,
and I quote: “The Avenue — Before or after Jack’s, come stroll the avenue
(Marion Avenue, that is). Try some of Southwest Florida’s finest restaurants:
River City for contemporary cuisine; The Tavern for casual fare and late night
dancing; bin 82, the premier wine bar; the Perfect Caper, with award-winning
chef Jeanie Roland; Dean’s South of the Border; Café Ruelle; the Celtic Ray; and
the newest addition,
Lulu, at the Wyvern Hotel.”
He really does believe that
synergy and avenue stuff.
E-mail Gordon Bower at pgherald@sun-herald.com
Gordon Bower Punta Gorda Herald Editor
HERALD PHOTOS BY
GORDON BOWER, pgherald@sun-herald.com Right, the entrance to the main
dining room is off the Taylor Street sidewalk.
Below, the café can be entered from the main
entrance to the building on Marion Avenue.
Downtown street views are available throughout the
restaurant. The best view, however, is from the bar (under construction in this
photo) at the corner of Marion and Taylor.
The Jack’s team, from left, — chef Wayne Martin,
owner Charles Wallace and manager Brad Rossip — at a table in part of the main
dining room.
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