Jacks Oyster House - Albany (NY)

2 /5 Brian Seaver: Recently wanted to try Jack s Oyster House as I really enjoyed it in the past. However, I was disappointed this time (Jan. 2026) The environment though beautiful it was extremely cold. I ordered a Beef Eater gin and tonic, and I knew it wasn’t Beef Eaters on first sip. I mentioned it to server who said they didn’t have BeefEaters and substitute it with a well bar gin but never told me. I sent it back. Asked for unsweetened ice tea instead but they didn’t have any. The rolls served were burnt. Complements to chef as entree was outstanding but serving bowl was reminiscent of a white bed pan which took away from the experience. The waitress continually thought out the meal made excuses. The menu was limited. I wanted beef but only beef entree was $120. I hope management hears my concerns I will give it another chance as it might have been just a bad night for Jack s. Again kudos to the chef as the entree tasted great.

1 /5 christopher hanrahan: Should possibly remain closed. Seemingly chose to have lots of floor staff instead of training and management. Is there a kitchen? The food was awful. Sadly another Albany restaurant that rushes to fine dining prices and a pantomime of fine diner service without actually doing the basics of serving a good meal. Maybe first night is an excuse, but surely first night is the time to show your best? Weirdly, not stale, but stale seeming wrong/terrible bread, trotted out again with the tasteless, unseasoned tartare. How does this happen? Closed proceedings with an inconceivably sweet pasta! No dessert thank you! I should note, the martini was good - thanks to the bartender!

5 /5 karen riley: Jacks Oyster House absolutely slayed #firstnight! just two weeks after their re-opening, they’ve worked out their kinks and service ran like a well-oiled machine. complimentary bubbles to start. don’t mind if we do! i was feeling the nostalgia and ordered a tanq and tonic with the meal; my arm candy enjoyed a pair of Fiddlehead Brewing Company IPA. no draft line or cocktail list yet. he and i started with CARPETBAGGER - a stunning #beefcarpaccio app with #oysters fried to crispy perfection, yet still airy and delicate. served with a truffle aioli, capers, pine nuts, lemon squeeze, and grilled toast points. ::drool:: my pasta entree SHEEPSMILK RICOTTA CAVATELLI was the table’s fav. chicken under a brick pleased both gents, the faroe island salmon with shaved brussels was highly regarded as well. our server explained all pasta is made fresh in house. #cavatelli shape was so consistent you could have fooled me. slight heat to the sausage, sage infused parmesan cream, baby bellas, and the freshest green peas. the dish just POPPED. ended the experience with a round of espresso martinis. everyone but our DD, of course. truly the ‘old school’ experience i was looking for this low-key NYE. thrilled the reopening did justice to the institute’s reputation. glad we got in before the renovations, expected to start in june. it’ll be an interesting before and after... *when* we return, not if.

5 /5 Katherine Gallagher: So thrilled to have Jacks back. The food and drinks were high quality and delicious, and Im surprised to say the service was even better! Attentive from the moment we stepped in the doorway. This was a class act from start to finish, fine dining all the way around. Cant wait to go back!