For carnivores, few things beat a well-marbled, beautifully cooked steak. Jack’s prides itself on satisfying that desire, offering excellent wet- or dry-aged steaks. There’s even a meat case in one dining room. Every piece of beef we sampled—from a T-bone to a petite filet—was velvety within and embraced by a well-caramelized crust. The steaks here normally come in sizzling-hot garlic butter but are available “dry” if requested. Appetizers are surprisingly varied, some even doing for a light meal. Meatballs, Parmesan-crusted bone marrow, kung pao calamari, and even lasagna are among the offerings. Non–beef eaters have chicken, salmon, and shrimp among their entrée choices. Sides run to typical steakhouse fare: roasted carrots, creamed spinach, asparagus with béarnaise, various styles of potato. The only things that seemed out of sync were the desserts (e.g., a soggy tiramisù). The decor splits the difference between upscale (leather couches, little crystal chandeliers) and downscale (black-and-white checkered cloths) interspersed with pictures of Marilyn Monroe, Ol’ Blue Eyes, and Al Capone (go figure). They have a dress code, but reservations are not required.