The management team at Jesse’s Restaurant is a trio of talents that make this destination location a diner’s delight

JessesCrewJesse’s Restaurant has a charming history in the quaint little town of Magnolia Springs. The restaurant is considered a staple in the community and the building has been a Magnolia Springs tradition for over 75 years, opening as Moore Bros Store in 1922. It has been just over three years since Steve and Angie Coltharp purchased the business in Magnolia Springs. Angie’s experience and enthusiasm for the steakhouse aspect of the fine dining experience along with the incredible talents of Chef Jeremiah Matthews have continued to make this Magnolia Springs destination location a haven for locals as well as visitors to the area. Chef Matthews is a local guy all the way around. From his roots to the ingredients that he procures for his kitchen. Matthews attended culinary school in upstate New York and then went abroad to Le Cordon Bleu in Paris, France. For the majority of his professional career he has worked in the South Baldwin area as Executive Chef for fine dining establishments. He has also spent time cheffing in Jackson Hole, Wyoming. Although Matthews was classically French trained he leans more towards the preparation of a Southern coastal cuisine. He uses classical sauces that he has modernized to compliment local staples. He prides himself in researching and using his resources to continuously create new and different experiences for the guests at Jesse’s. This past Summer, Matthews joined the Coltharps as a partner in the business. The dinner menu at Jesse’s includes “Starters” such as Lobster Brie Quesadilla, Smoked Duck and Goat Cheese Spring Rolls, New Orleans Barbeque Shrimp, Crab Toast, House-Cured Slab Bacon, Calamari Fritti and Brie En Croute. Dinner Salads listed are Classic Caesar, Baby Green, Romaine Wedge, Roasted Beet, Tomato Stack, Pan Seared Salmon and a Grilled Alabama Shrimp Salad. Oysters are available on the half shell and they also feature a daily selection of premium oysters from local waters as well as oysters from around the country as they are available. The selection of steaks that Jesse’s offers is beyond comparison. They offer dry-aged and wet-aged certified angus beef. Cuts include a Bone-in Filet, Delmonico Ribeye, King’s Cut Bone-In Filet, Signature Bone-In of Ribeye, Petit Delmonico, Filet Mignon and Ribeye. Rack of Lamb, Double Cut Pork Chop and Bacon wrapped Sika Venison Chop are also on the menu. All of the proteins that are offered can be enhanced with a variety of options that include Lobster Oscar (sauteed lobster, asparagus, hollandaise), Magnolia (jumbo lump crab, fried green tomato, hollandaise), bleu cheese gratine, fresh creamed baby spinach, sauteed mushrooms & onions and more. The fish and oysters are not listed as part of the regular menu because they change daily. Signature Creations include Diver Scallops, Shrimp & Grits, Ashley Farms Airline Breast of Chicken and Oak Street Linguine. Jesse’s Lunch menu is a basically a scaled down version of the dinner menu with the option of burgers and sandwiches. All of their hamburger is ground daily, breads and buns are baked in house and they hand cut their fries. They have several different burger options and sandwiches include a Cuban, Classic Club, Smoked Brisket Au Jus, Southern BLT and a Smoked Duck Melt. The lunch menu also includes appetizers, entree salads and entrees. In addition to an incredible lunch and dinner menu, a full bar and extensive wine list have been carefully selected to compliment all the flavor profiles. For New Years Eve, Chef Matthews will be preparing a special four course dinner that is available by reservation only from 5pm until 9pm. The cost is $65 per person exclusive of tax and gratuity. The regular menu will not be available that evening. Regular hours of operation are Monday through Saturday for lunch and dinner. Jesse’s Restaurant & The Cold Hole , 14770 Oak Street, Magnolia Springs (251) 965-3827 • http://www.jessesrestaurant.com • Facebook “Jesse’s Restaurant & The Cold Hole”

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