About us...
Jackie’s Restaurant was opened in October 2004 in a converted auto parts garage in downtown Silver Spring by co-owners Jackie Greenbaum and Patrick Higgins. Friend and James Beard Award Winning Chef Ann Cashion consulted on the project and influenced the direction of the cuisine. Architects CORE created a spectacular interior in a revamped industrial space with 20 foot ceilings, exposed brick walls and handcrafted steelwork. Executive Chef Sam Adkins, formerly of Cashion's Eat Place and The Reef, creates simple yet elegant food in a modern American style.
We believe fresh ingredients to be of paramount importance. We serve only free range meats and organic, seasonal produce. We also support sustainable catch seafood practices and local growers and ranchers. Most of our beef and produce come from farms in Virginia, Maryland and Pennsylvania. We also serve Mayorga coffee, a fair trade coffee producer.
Meet some of our vendors
Tuscarora Organic Growers, Pennsylvania
EcoFriendly Foods, Virginia
Northern Neck Farms, Virginia
Mayorga Coffee, Maryland
What the critics are saying
Washington Post 2 ½ stars out of 4
"It's impossible not to break into a smile at Jackie's. Everything from the miniature "Elvis" burgers to the groovy interior conspires to put you in a light mood."
2006 Fall Dining Guide, Top 50 Restaurants
2005 Fall Dining Guide, Top 50 Restaurants
"[T]he best thing about Jackie's is the food. The preparations are basically simple and exacting."
2004 Review
Washingtonian Magazine
2005/2006/2007 100 Very Best Restaurants
2005 Best Area Brunches
2006 Most Romantic Spots
2005/2006 Cheap Eats
"A splashy, retro-cool spot for updated comfort food."
"Chef Sam Adkins does comfort food proud."
"Funky and fun, Jackie's stands out in Silver Spring"
"Jackie's menu hits the right notes. Before we have even tasted a bite, our companions vow to return… Jackie's is one of a kind. Hurrah for that!"
Bethesda Magazine
Best of Silver Spring