upper waypoint

Jeanty at Jack’s: Restaurant Info [CLOSED]

Save ArticleSave Article
Failed to save article

Please try again

Jeanty at Jack's | reviews | recipe | full episode video |

Jeanty at JacksJeanty at JacksJeanty at Jacks

Jeanty at JacksJeanty at JacksJeanty at Jacks

Location:
615 Sacramento Street (at Montgomery Street)
San Francisco, CA 94111
map
Parking: Street (difficult), paid parking lot

Phone: 415-693-0941
Email: jeantyatjacks@earthlink.net
Website: www.jeantyatjacks.com

Sponsored

Restaurant Owner: Philippe Jeanty
Executive Chef: Matthew Newton
Pastry Chef: Sandra Jacobs

Type of Cuisine: French Bistro
Signature Dishes: Tomato Soup en Croute, Sole Meunière, Coq au Vin
Vegetarian Options: 3+ items
Alcohol Served: Full bar
Corkage Fee: $25 per 750 ml
Bottle Limit: None

Restaurant Hours:
Monday: 11:30am-10:00pm
Tuesday: 11:30am-10:00pm
Wednesday: 11:30am-10:00pm
Thursday: 11:30am-10:00pm
Friday: 11:30am-10:00pm
Saturday: 5:00pm-10:00pm
Sunday: 5:00pm-10:00pm

Meals Served: Lunch, dinner
Take-Out: Yes
Delivery: No
Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol): $35+
Payment Options: Cash and major credit cards
Reservations: Yes, 1 month in advance

Accommodations for Children: Kid-friendly
Dining Style: Business Casual
Disabled Access: Yes
Restaurant Size: Large (100+ seats)
Accommodate Groups (10+): Yes
Private Dining Room: Yes
Tables with Views: No
Outdoor Dining: No
Entertainment: No

lower waypoint
next waypoint
Samosas aren’t from India…Wait, what?Springtime Delight: Rhubarb Puff-Tart PocketsFood Labeling: How to Identify Conventional, Organic and GMO ProduceCheck, Please: How to Pay without looking like a fool or making everyone uncomfortable.We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread RecipeBored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This YearTaste Test: Store-bought Raw Sauerkrauts are Surprisingly DistinctiveDIY Bone Broth - You Really Should be Making It at HomeBread Flapjacks: Jacques Pépin Cooking At Home