Can you keep a secret? If I told you there is a place to get upscale New American cuisine with a French twist at one-half to one-third the price of, well, anywhere, could I trust you not to tell anyone? I didn’t think so; and that’s just what owners John and Lynette Evans of Brewhouse at Jackz like to hear.

Chef and owner John’s considerable knowledge and skills showcase his menu, bringing locally-sourced, house-made delights from charcuterie and appetizers to entrées and desserts. I started with the crispy Brussels sprouts. It’s unfathomable that the repugnant miniature cabbage of my youth has been reformatted into a mouthful of savory deliciousness.  Served with a trio of house-made sauces (mustard, ranch, and black bean aioli) they’re a must-try. I also sampled the pulled pork terrine—a charcuterie presentation of roast pork that’s pulled, chopped, pressed into a terrine, refrigerated, sliced and served on a butcher block with bread, pickled cherries, and a mouth-watering red onion jam.

During a conversation with Chef John, the topic turned to the exceptional measures his beef and pork vendors employ to bring the highest quality, humanely grown, and processed product to market. This includes the American Kobe (Wagyu) used in their burgers. From there we segued to the main entrée(s). First, beef cheeks that were slow-braised and served with port wine, and demi-glace reduction, and topped with pickled cherries, alongside a perfect swirl of mashed potatoes.

I don’t eat many hamburgers—blasphemy, I know, in this day of the fried-egg-kimchi-avocado-Spam-Bánh mi-vegetable-pork-belly-and-brisket pantheon of burgers, but they’re usually not up to the hype. So after our previous conversation I decided I’d give the Kobe “Hangtown” burger a try. Fairly straightforward, it came with thick-cut bacon, lettuce, cheddar, a little pickled jalapeño, and house-made pickle as the only accouterments. The flavor, juiciness, and texture of the Kobe beef, filled me with a renewed enthusiasm for the classic American creation.

After nibbling for an eternity on a massive ice cream sandwich, I relented and asked for the check. Which, upon its arrival, left me with a distinct sense of reverse sticker shock.

Brewhouse at Jackz “specializes in New American food and El Dorado craft beer and wine,” say owners Lynette and John. And remember, a secret is something you only tell your friends—and now I’m telling you.