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Chef Adam Harvey

Adam Harvey joined Jackie’s as Executive Chef in May 2013.  Born and bred in the Washington, DC area, Adam has always had a passion for food and local ingredients.  Starting his career in Robert Weidmeir’s prestigious Marcel’s restaurant at the tender age of 15, he learned the fundamentals of all good cooking: classic French techniques and the discipline to become a successful chef.  He received his Culinary Arts degree from the Art Institute of Washington, where he won the Brillat-Savarin young chef award in 2007.  Adam has worked with some of the area’s finest chefs, from José Andrés at Minibar to Bryan Voltaggio, with whom he helped open Volt in Frederick, MD as well as help create the noted menu of Table 21.  In his 3 year tenure at Volt, as both Sous Chef and Executive Pastry Chef, he focused his skills to create exciting new dishes using advanced techniques with bountiful local products, developing relationships with many local farmers.  Becoming familiar with the produce, meats and seafood from this area helps inform his cooking and shape it into something uniquely mid-Atlantic.  Most recently, Adam was the Executive Chef at The Wine Kitchen on the Creek in Frederick.

Modern American cuisine emphasizing seasonal, organic ingredients from local farms.

Dinner and Dessert
Tuesday – Thursday, 5:30 pm – 9:30 pm
Sunday, 5:30 pm – 9:30 pm
Friday and Saturday, 5:30 pm – 10:30 pm

Monday, 5:30pm – 9:30 pm
Family-style fried chicken for $12/person

Brunch menu:
Sunday, 11:00 am – 3:00 pm

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