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OUR STORY

Brothers, Brad and Wes Ebey, both graduated from Culinary School at Le Cordon Bleu in Minneapolis, Minnesota in 2001.  They have worked in various fine dining restaurants and prestigious hotels including The Adolphus Hotel, The Four Seasons and Cru Wine Bar for the past 12 years.  The restaurant is named after Brad’s son, Jack Ryan, who turned 1 year old in April 2013.

brad-wes-ebey-jack-ryans

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Our Cooking Style

Sous-Vide

Sous-Vide is simply French for under vacuum.  It describes a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

The idea of preserving and cooking food in sealed packages is ancient. Throughout culinary history, food has been wrapped in leaves, potted in fat, packed in salt, or sealed inside animal bladders before being cooked. Delicate and essential fats found in many foods are not damaged by the aggressively –

high temperatures used with conventional cooking techniques.   With sous vide cooking, important water-soluble vitamins and antioxidants remain intact within the food, while these would normally be lost into cooking liquid or into steam through traditional cooking methods. People have long known that isolating food from air accomplished more completely by vacuum sealing, can arrest the decay of food. Packaging food also prevents it from drying out.

When cooking sous vide, in contrast, most foods will taste just as good even if they spend a few extra minutes at a target temperature, so you can relax and devote your attention to the more interesting and creative aspects of cooking.

The vacuum seal has an ability to preserve the integrity of the nutrients and keep them in your food also.  Precise temperature control and uniformity of temperature has two other big advantages. First, it allows you to cook food to an even doneness all the way through no more dry edges and rare centers. Second, you get highly repeatable results. The steak emerges from the bag juicy and pink every time.

A final important benefit is that the closed bag creates a fully humid environment that effectively braises the food, so ingredients cooked this way are often noticeably juicier and more tender. Food cooked sous vide doesn’t brown, but a simple sear adds that traditional flavor where needed so that you can have the best of both worlds.

Our

Highlighted Dishes

Tenderloin


8 oz Beef Tenderloin

Goat Cheese Polenta, Grilled Asparagus, Cabernet Demi

goodfri


Salmon

Pan Seared Salmon, Israeli Couscous, Jumbo Lump Crab, Roasted Red Pepper Cream

 
torte 3


Chocolate Tort

Praline Crakine with Dark Chocolate Cake
and Milk Chocolate Mouse Macerated

Meet

OUR

TEAM

Jack Ryan's

Steak & Chophouse

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