Style Magazine El Dorado County Foothills: October 2019

“IT’S UNFATHOMABLE THAT THE REPUGNANT MINIATURE
CABBAGE OF MY YOUTH HAS BEEN REFORMATTED INTO A
MOUTHFUL OF SAVORY DELICIOUSNESS.”
HOURS: 3-9 p.m. (Wednesday-
Sunday)
TRY THIS: Pulled pork terrine,
French burger, crispy Brussels
sprouts, Hangtown burger,
BBQ albacore tuna, ginger
shrimp
Top to bottom: Brussel Sprouts, Ice-cream
Sandwich, Kobe “Hangtown” Burger, Pulled
Pork Terrine
DRINKS: Beer and wine
TAB: $$
HEADS UP: Outdoor dining,
happy hour specials, local
beer and wine, game room
for kids, dog-friendly (outside
seating)
Can you keep a secret? If I told you there is a
place to get upscale New American cuisine
with a French twist at one-half to one-third
the price of, well, anywhere, could I trust you
not to tell anyone? I didn’t think so; and that’s just what
owners John and Lynette Evans of Brewhouse at Jackz
like to hear.
Chef and owner John’s considerable knowledge
and skills showcase his menu, bringing locally-sourced,
house-made delights from charcuterie and appetizers
to entrées and desserts. I started with the crispy
Brussels sprouts. It’s unfathomable that the repugnant
miniature cabbage of my youth has been reformatted
into a mouthful of savory deliciousness. Served with
a trio of house-made sauces (mustard, ranch, and
black bean aioli) they’re a must-try. I also sampled the
pulled pork terrine—a charcuterie presentation of
roast pork that’s pulled, chopped, pressed into a terrine,
refrigerated, sliced and served on a butcher block with
bread, pickled cherries, and a mouth-watering red
onion jam.
During a conversation with Chef John, the topic
turned to the exceptional measures his beef and pork
vendors employ to bring the highest quality, humanely
grown, and processed product to market. This includes
the American Kobe (Wagyu) used in their burgers. From
there we segued to the main entrée(s). First,
beef cheeks that were slow-braised and served
with port wine, and demi-glace reduction,
and topped with pickled cherries, alongside a
perfect swirl of mashed potatoes.
I don’t eat many hamburgers—blasphemy,
I know, in this day of the fried-egg-kimchiavocado-Spam-Bánh
mi-vegetable-porkbelly-and-brisket
pantheon of burgers, but
they’re usually not up to the hype. So after
our previous conversation I decided I’d give
the Kobe “Hangtown” burger a try. Fairly
straightforward, it came with thick-cut bacon,
lettuce, cheddar, a little pickled jalapeño, and
house-made pickle as the only accouterments.
The flavor, juiciness, and texture of the Kobe
beef, filled me with a renewed enthusiasm for
the classic American creation.
After nibbling for an eternity on a massive
ice cream sandwich, I relented and asked for
the check. Which, upon its arrival, left me with
a distinct sense of reverse sticker shock.
Brewhouse at Jackz “specializes in New
American food and El Dorado craft beer and
wine,” say owners Lynette and John. And remember,
a secret is something you only tell your friends—and
now I’m telling you.
1821 PLEASANT VALLEY ROAD, PLACERVILLE, 530-626-8045
OCTOBER 2019 | stylemg.com 85