Whatever happened to him anyway? Is he still somewhere in the Phila. area? Is
he still involved with the restaurant business re: The Downhome Diner in RTM? Or did he just retire?

I haven't been to Jack's in years although it's a 5-10 minute walk from where
I live solely because he stopped cooking and it never felt the same to go
there after that.

I thought Jack sold ownership but continued cooking as head chef - that's how it was explained to me at least by one of the wait staff.

In fact, yesterday morning he was outside the restaurant in the courtyard/alley - looked like he was leading a cooking class on the smoker parked outside. I would love to know what that was all about, looked like a neat experience!!

Interesting how you knew exactly who I was talking about. Maybe I was the problem? In what situation do you think anyone would deserve having a drink slammed down in front of them?
Also, it's "you're" not "your."
You can keep your friend the jerk bartender...I won't be there "causing a problem" by ordering a drink ever again.

We've been to Jack's several times and it's always been hit or miss. Sometimes, it would be great. The first time we went, gosh, must be 7 years ago by now, my husband went home with a dixie cup of hot sauce in my doggie bag so Jacked up on capsaicin, it melted the cup. We loved it. Totally good eats.

Other times, the pits. Slow, rude service. Crappy crab cakes. Cold, stale entrees. There's so many other places to go in the 'hood, we just went elsewhere for a better experience.

However, we totally stopped going to Jack's after a friend of a friend mentioned that she knew one of the chefs that used to work there and the chef left when Jack's started doing some rather unsavory things to prolong the shelf life of its fish. Apparently, the method is acceptable to the FDA or the health dept. or whoever, but I draw the line at old fish made "new."

Whether or not it's true, we're not going back and I can't help but think of what this person told me every time I walk past there.

What is this process for making old fish "new" ?

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12-21-12 ......see ya !

Again, I must reiterate, I don't know if what I was told was true, but let's just say that it was enough to turn us off for good (in addition to our multiple, less than stellar in person experiences). Unless they were trying to make something akin to lutefisk. But I'm not interested in anything akin to lutefisk.

Then again, I like durian, so maybe what they were allegedly doing was not weird. Maybe it's just me... and several acquaintances...

Isn't Jack (the original owner) somehow associated with Bobby Flay from the Food Network?
I'm just curious.

I'm not sure. The only connection between them that I know of is that Bobby Flay made an appearance there in the mid 90's for the Book & the Cook tour. I remember I wanted to go because I had a slight crush on him, haha.

If he was associated with him, I doubt he is now cause JFH sucks arse anymore. Shame, too, cause it's a great space.

Jack McDavid and Bobby Flay had a show on Food Network called "Grillin' & Chillin'" where they did dueling BBQs; Jack with a charcoal Weber and Bobby with a propane grill. Jack was out grilling in front of the restaurant last summer at one of the street things (not Bastille Day, I can't remember which).

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Experience should teach us to be most on our guard to protect liberty when the Government's purposes are beneficent. Men born to freedom are naturally alert to repel invasion of their liberty by evil-minded rulers. The greatest dangers to liberty lurk in insidious encroachment by men of zeal, well-meaning but without understanding. -- Justice Louis D. Brandeis

Went here for the first time in months after many nights of poor service and mediocre food, as well as a couple of decent experiences.

Sat at the bar, wanted a quick appetizer before getting in line for Shawshank at the Pen.

Asked the bartender. "What do you have that's quick?"

He said, "How quick?"

I replied, "Whatever's quickest."

To which he gave me a dirty look and said, "First of all, we're not a fast food place, this is a fine dining establishment."

I said, "I understand that, I'm just asking for your recommendation as I assume you'd know what would come out fastest." (and resisted adding ", @sshole." to the end)

He recommended the calamari. I ordered it. He then plopped down a couple of plates stacked up with a pile of napkins and silverware on the top, you know, the way all "fine dining establishments" do. Got the mediocre calamari quickly. That was the only good part about the experience.

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Think of how stupid the average person is, and realize half of them are stupider than that. -George Carlin