From Our Editors
Jack Lockton believed an essential part of a good meal—beyond the food and drink, of course—was good company. He passed this belief on to his children, including his son, Steve, who would later open Jack's Uptown Grille in his dad's honor, combining an enjoyable, inviting ambiance with food that gives a modern twist to Jack's Midwestern roots.
More specifically, the menu focuses on meats cooked low and slow and house barbecue sauces à la Kansas City. While seated under the patio's trellis or in the restaurant's exposed-brick dining room, guests can pair California cabernets with prime rib that's been cooked for 24 hours or a ribeye steak. For a messier meal, they can toss silverware to the side and opt for slow-roasted baby back ribs or a pulled pork sandwich—an entrée just begging for a tall glass of local craft beer from Great Divide or Good River.