Jack's Bar & Grill Redding

The tradition most important to the popularity of Jack’s Grill has always been its steaks. When the grill opened, most of its patrons were miners and construction workers who wanted a substantial meal after a strenuous 16-hour workday. Jack Young served them one-pound steaks. More than 70 years later, the house specialty – and its biggest draw – is its famous 16-oz. New York strip, filet mignon or choice top sirloin, which are also offered in a more modest 10-oz.cut. Jack’s steaks are exclusively USDA choice, cut fresh at the restaurant each day. Also on the menu are brochette of beef, Jack’s Stack (tender bits of filet, New York and top sirloin sautéed with onion, peppers and a light gravy, served over hot garlic bread), deep-fried jumbo prawns, tender ocean scallops and Southern fried chicken. All dinners include garlic bread, baked potato or French fries, and tossed green salad with Jack’s homemade dressings.

Not only is Jack’s a steak-lover’s heaven, but it is also a great place to work. “The last waitresses who retired from the restaurant worked here between 20 and 33 years, “ Conley explains. “And Mike Woodrum, my partner and bartender, has been here for more than 30 years. When regular customers walk through the door, they know they are going to be served by someone with a friendly, familiar face, someone who knows them. That kind of continuity is one of the things that makes this a comfortable place to eat and keeps our customers coming back.” Conley is another reason customers come back. A past president of the Greater Redding Chamber of Commerce and California Restaurant Association, the friendly and hospitable owner is an important part of the restaurant’s character and charm. In 1991 he was honored with the Virgil Covington Award for outstanding leadership in the restaurant industry and is his community.

Open for dinner every day except Sunday, Jack’s Grill has 17 stools at the bar and seats 46 in the dining room’s old-style booths and tables. Despite its modest size, the restaurant does an amazing business, averaging between 150 and 200 customers each night. Having been featured in newspapers, travel guides, Nation’s Restaurant News Sunset and United Airlines Magazine, it draws tourists at least five of the six nights it is open each week. It also holds a special place in the hearts of Shasta County residents who know a good thing when they see it; the fiercely loyal base of regular customers includes the second and third generations of families who have been coming to Jack’s for years.

For a restaurant to stay in business – and in the same location – for more than 70 years, it has to exhibit some very special qualities. Aside from its legendary steaks and excellent service, the key to the longevity of Jack’s Grill is that is has remained largely unchanged since it opened. It remains unchanged because the customers want it that way.

“Jack’s is Jack’s. Why would you change it?”