Jackson’s Steakhouse procures only Midwestern grain-fed beef from the heartland of America. The Proprietor’s Cut and fresh, local seafood are hand-selected and artistically prepared to perfection. Jackson’s great steak cuts stand tall with the superb flavor of wet-aged beef that is like no other thanks to the culinary creations of Executive Chef Irv Miller. Over the past two decades, Jackson’s Steakhouse has earned the Award of Excellence from Wine Spectator nine times. Also, as a nine-time consecutive recipient of Florida Trend magazine’s Golden Spoon Award, and now Hall of Fame recipient, Jackson’s Steakhouse is considered one of Florida’s top 25 restaurants and is placed by the Distinguished Restaurants of North America in the top two percent of all fine dining restaurants in the country.