Jackie’s Restaurant was opened in October 2004 in a converted auto parts garage in the industrial section of downtown Silver Spring by co-owners Jackie Greenbaum and Patrick Higgins. The first independent contemporary American restaurant to arrive in Silver Spring in decades, Jackie’s is often credited as a building block of the newly revitalized urban district and a pioneer in bringing farm to table cuisine to the area. Its signature has been to serve seasonal American cuisine with a distinctive flair—always fine yet always fun—serious food at comfort food prices.
Known also for their commitment to inspired design, the partners created a restaurant which has garnered numerous architectural and design awards. Perhaps best described as 60’s industrial chic, the former warehouse features a dramatic interior with 20 foot ceilings, exposed brick walls, roof rafters and building elements, and handcrafted steelwork throughout. The raw industrial elements are complemented by bright vintage fabrics, soft pink wall lighting, an illuminated bar and a 10 ft tall sheer movie screen which separates the bar from dining area with projected moving images and films. Award winning architects CORE completed the design.
In April 2010, Chef Diana Davila-Boldin joined Jackie’s as Executive Chef. Hailing from Chicago and having worked in various esteemed dining establishments there, Diana has brought her own unique personality to Jackie’s. Recently called by the Washingtonian one of the 13 area Rising Stars, Chef Boldin has recreated the menu with a stylistic freshness that is playful, beautiful and delicious. She steps into a long history at Jackie’s of a restaurant committed to superior food and beverage in an unpretentious setting. At its heart, Jackie’s aims to be an excellent neighborhood restaurant where everyone feels at home.
Expanding upon Patrick’s critically acclaimed wine program in the main restaurant, in May 2010, Jackie’s opened Sidebar, a contemporary cocktail bar in an adjacent space within the building. Its inventive cocktail menu has received numerous accolades, including the mention of Gordon Banks as one of 5 “upstart mixmasters” to watch in DC in 2010. Sidebar's recent review may be found here.
Jackie’s Back Room completes the picture, as both a private rental space and a live music & arts venue with periodic performances. Located in the rear of the restaurant, it has provided a showcase for various artists, both touring and local, music and visual art, even theater and poetry.
What the critics are saying
Washingtonian Magazine, #38 in the 100 Best Restaurants 2011
For chestnut lovers, now’s the time, Special to the Washington Post, article by Anne Glusker mentioning Chef Diana Davila’s chestnut confit Nov. 2, 2010
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.”
“...how about a mid-range place that's comfortable and low-key, and that has excellent food and drink? For that, I'm thinking Jackie’s in Silver Spring (with its very promising new chef, Diana Davila Boldin)”
-- Todd Kliman, Washingtonian Magazine
Jackie’s is listed on Washingtonian's TK's 25: The list of restaurants where editor Todd Kliman would spend his own money
2005/2006/2007/2008/2009/2010/2011 100 Very Best Restaurants
2005 Best Area Brunches
2006 Most Romantic Spots
2005/2006 Cheap Eats
“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!”
Best of Silver Spring