For years, JaK's Grill has been a familiar name in Seattle's dining scene, particularly in West Seattle. The restaurant, part of the 509 Hospitality group overseen by COO Jeff Kanzler, recently embarked on a significant change, relocating to 4209 SW Alaska Street, Seattle, WA 98116. While a physical move is notable, Kanzler suggests it's part of a much larger story about the evolution of the restaurant industry itself.

"We're in the middle of an evolution—not just as a brand, but as an industry," said Kanzler. "Dining in 2025 is a completely different world than it was when we opened Jak’s back in 1996, heck, it's fundamentally different than it was even in 2019.". The move from their longtime home at 4548 California Ave after 25 years into the former Lodge space is described as "significant," but also a necessary step "doing what we need to do to stay aligned with the community and the moment we’re in".

Kanzler emphasizes that the economics of running a restaurant have fundamentally changed over the past five to six years. Factors such as inflation, rising labor costs, skyrocketing rents, and a saturated market all play a role. This economic pressure, coupled with shifting diner preferences, means that "staying the same simply isn’t an option". He points out that since COVID, over 90,000 restaurants nationwide have permanently closed because they couldn't adapt quickly enough.

The way diners evaluate value has also shifted dramatically. Kanzler recalls growing up when value was often measured by portion size. "When we first opened, value was pretty simple: 'how much food can I get for my money?'". However, today's diners prioritize different aspects. "Today, people care much more about where their food comes from, whether it’s seasonal or sustainably produced, and how it fits into their lifestyle," Kanzler explains. This includes a preference for smaller portions, more flexibility in ordering, and a dining experience that reflects their values.

This change directly impacts how JaK's operates and structures its menu. While some guests might miss the older model where sides were automatically included with every entrée, Kanzler views this as an opportunity to offer more choice. "Salads and sides might not always be included with every entrée anymore, but that’s because we want to give guests more choice in crafting their meal—and keep core entrée prices stable," he states.

The commitment to quality remains central, but the definition of quality is expanding. JaK's is exploring ways to offer more thoughtful vegetarian options, proteins beyond traditional steakhouse cuts, and making smarter sourcing decisions like using MSC-certified seafood and organic eggs, and supporting more local producers.

The new location itself is seen as a tool for this evolution. "Our move across the street isn’t just about a bigger bar or more seating (though those are nice perks)," says Kanzler. "It’s about setting ourselves up to meet this moment and serve the community for the next 30 years.".

Ultimately, Kanzler believes that adapting to these changes is essential to staying true to the restaurant's original promise. "The original philosophy behind Jak’s—'you shouldn’t have to go downtown for quality, and you can have a special meal without all the fuss'—still stands," he says. "But the definition of 'quality' and 'special' has changed, and so we’re evolving to stay true to that original promise."The story of JaK's move, then, is presented not just as a change in address, but as a case study in how a neighborhood restaurant adapts and grows without losing its core identity in a rapidly changing industry.

The menu reflects this blend of classic JAKS and evolution, and highlights include:

• Steaks and Chops: These typically include a choice of side from options like french fries, baked potato, mashed potatoes, potato pancakes, or a house salad. Popular cuts on the menu are the 6 oz Wagyu Bavette, Filet Mignon, Prime Top Sirloin, 14 oz Ribeye, 20 oz Ribeye (bone-in, cold-smoke marinade), and various New York Strips.

• Steaks & Chops For Two: Options for sharing include a 32 oz Tomahawk Chop Ribeye (21 day dry-aged) and a 32oz Prime Porterhouse. These also come with a choice of two sides.

• "Over The Top" Additions: Guests can customize steaks with options like Oscar Style (Dungeness crab, bearnaise & asparagus), Cowboy Style (ancho-chili coffee rub, jalapeño-lime butter, grilled jalapeño, onion ring), and Gorgonzola Bacon.

• Entrees: The menu also features items like Umami-Style North Pacific Black Cod, Maple Mustard Glazed Steelhead, Oven Roasted Half Chicken, and Chanterelle-Wild Mushroom Risotto.

• Burgers & Sandwiches: Served with a choice of fries or a house salad, options include the JAK'S Cheeseburger and the Prime Rib Dip.

• Starters & Shareables: Featured items include Seared Scallops, Jumbo Prawns, Dungeness Crab Cakes, and Artichoke Dip.

Kanzler concluded, "We’re not trying to be everything to everyone—we’re just trying to do what we do really well, for the guests who value it."

Brunch is available on Friday from 11am - 2pm and Saturday & Sunday from 10am - 2pm.

509 Hospitality oversees JaK's Grill (West Seattle & Issaquah), North Bend Bar and Grill (North Bend), Sunset Alehouse (Issaquah), and El42 Cantina (Issaquah)

You can find the full menu here.

Reservations here

Call them at (206) 207-5552

Dinner

Sunday through Thursday 4pm - 9pm
Friday & Saturday 4pm - 10pm

Brunch

Friday 11am - 2pm
Saturday & Sunday 10am - 2pm