Jack’s Place has been named “The Best Steak Restaurant on International Drive” by Orlando magazine. We are passionate about serving the best steaks, the freshest seafood, and stunning craft cocktails — in amber-lit surroundings with an upscale, yet casual, ambiance.
The large collection of signed celebrity caricatures adorning our walls tell an incredible tale of historic meetings and people. Come create your own steakhouse dining experience here — whether it’s a cozy table for two or a complete restaurant buyout.
At Jack’s Place, we hold reservations for 20 minutes before seating you at the next available table. Enjoy free self-parking and discounted valet parking only for visiting diners.
Join us Tuesday through Sunday from 5:00 p.m. to 9:00 p.m., and don’t miss our caricature artist on Fridays and Saturdays from 6:00 p.m. to 10:00 p.m. We look forward to welcoming you!
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Appetizers
Steak Bruschetta*
Buttered Crostini, Boursin Horseradish Crème, Balsamic Reduction
Jumbo Lump Crab Cakes
Key Lime Mustard Aioli, Peruvian Sweety Drop Peppers
Grilled Octopus
Heirloom Tomato Confit, Kalamata Olive Aioli
Salt and Pepper Calamari
Fried Banana Peppers, Sweet Peppadew Sauce
Jumbo Shrimp Cocktail
Remoulade and Traditional Cocktail Sauce
Herb Crusted Ahi Tuna*
Seared Rare and Drizzled with Citrus Ponzu, Cucumber-Wasabi Watercress and Daikon Radish
Soups and Salads
Baked Onion Soup
Crusted Focaccia, Three Cheeses
Heirloom Tomato and Burrata Salad
Balsamic Reduction
Poached Pear and Gorgonzola Salad
Frisée, Arugula, Endive, Poached Pear, Blue Cheese, Dried Cherries, Candied Pecans, Sangria Vinaigrette
Wedge Salad
Baby Iceberg Lettuce, Heirloom Tomatoes, Nueske’s Bacon, Hard Boiled Egg, Red Onion, Gorgonzola Dressing
Caesar Salad
Fresh-Shaved Parmigiano-Reggiano, Herbed Focaccia Croutons
From The Grill
Ribeye Steak* 16oz
Au Gratin Potatoes, Market Vegetables, Savory Herb Butter
Prime New York Strip* 14oz
Au Gratin Potatoes, Market Vegetables, Brandy Peppercorn Sauce
Filet Mignon* 8oz
Au Gratin Potatoes, Market Vegetables, Savory Herb Butter
Vegetarian Filet
Plant-Based Impossible Filet, Garlic Mashed Potatoes, Market Vegetables, Chimichurri
Tomahawk Pork Chop*
Sweet Potato Puree, Market Vegetables, Pommery Mustard Sauce
Rack of Lamb*
Garlic Mashed Potatoes, Market Vegetables, Rosemary Mint Demi-Glace
Jack's Specialties
Pappardelle Pescatore*
Lobster, Shrimp, Scallops, Mussels, Clams, in a Spicy Tomato Broth
Chicken Marsala
Airline Breast of Chicken, Market Vegetables, Wild Mushrooms, Pappardelle Pasta, Marsala Sauce
Oven Roasted Pepper Crusted Salmon*
Garlic Mashed Potatoes, Market Vegetables, Honey Pepper Glaze, Calabrian Cream
Pan-Seared Chilean Sea Bass
Au Gratin Potatoes, Market Vegetables, Lemon Butter Beurre Blanc
Broiled Single Lobster Tail
Au Gratin Potato, Market Vegetables, Drawn Butter
Seared Sea Scallops*
Sweet Potato Puree, Market Vegetables, Truffle Brown Butter
Enhancements
Scampi-Style Jumbo Gulf Shrimp (4)
Seared Sea Scallops* (3)
Oscar-Style Crab with Asparagus and Hollandaise Sauce
Broiled Lobster Tail
Béarnaise Sauce
Au Poivre Sauce
Jack's Place Additions
Garlic Mashed Potatoes
Lime Scented Jasmine Rice
Market Vegetables
Jack's Au Gratin Potatoes
Asparagus & Hollandaise
Sautéed Spinach with Garlic
Please inform your server if you have any food allergies or dietary concerns.
*Consuming raw or undercooked meat, eggs, poultry, shellfish, or seafood increases your risk of foodborne illness, especially if you have certain medical conditions.
Meet Our Chefs
Brett Beavers
Chef Brett Beavers discovered his love for cooking at the age of 15 in his hometown in northern Michigan. Later he cultivated that passion in a culinary school in Flint, Michigan. Life led him down south to Orlando, Florida, where he joined Walt Disney World® Resort. For the next seven years, he evolved his culinary career at Disney's signature restaurant, Artist Point. In 2008, Chef Brett accepted a position with Rosen Hotels & Resorts, managing the restaurants at the Rosen Centre Hotel. When he transferred to Rosen Shingle Creek in 2010, Chef Brett was given the opportunity to manage both of the resort's fine-dining restaurants, Cala Bella and A Land Remembered. And in 2022, he accepted a position at Rosen Plaza as head chef for Jack’s Place Restaurant. Since then, Chef Brett has focused on creating contemporary dishes from classic Florida cuisine that utilize organic products as well as locally sourced ingredients from neighborhood farms.
Brett Beavers
Chef Brett Beavers discovered his love for cooking at the age of 15 in his hometown in northern Michigan. Later he cultivated that passion in a culinary school in Flint, Michigan. Life led him down south to Orlando, Florida, where he joined Walt Disney World® Resort. For the next seven years, he evolved his culinary career at Disney's signature restaurant, Artist Point. In 2008, Chef Brett accepted a position with Rosen Hotels & Resorts, managing the restaurants at the Rosen Centre Hotel. When he transferred to Rosen Shingle Creek in 2010, Chef Brett was given the opportunity to manage both of the resort's fine-dining restaurants, Cala Bella and A Land Remembered. And in 2022, he accepted a position at Rosen Plaza as head chef for Jack’s Place Restaurant. Since then, Chef Brett has focused on creating contemporary dishes from classic Florida cuisine that utilize organic products as well as locally sourced ingredients from neighborhood farms.