Signature Dish: Surf & Turf At Jordan’s Steak Bistro
Story and Photos by Julie Unger
Jordan’s Steak Bistro in the Pointe at Wellington Green is a great place to enjoy a delectable steak in a chic, upscale atmosphere. But the menu at this popular Wellington restaurant makes is so much more than a steakhouse, and one way to taste the diversity is through its signature Surf & Turf entrée.
Owner Jordan Naftal explained that the Surf & Turf special is a combination of three of the restaurant’s top menu items.
“It’s a Creekstone all-natural, 10-ounce filet served Oscar style. The filet will be sitting on asparagus. It has jumbo lump crab meat on top, with béarnaise sauce and three stuffed shrimp. They’re large shrimp served with little crab cakes, and a boat of crab mashed potatoes,” Naftal said. “For the crab mashed potatoes, we take jumbo lump crab and add it to the mashed potatoes and top that with lobster cream sauce.”
The crab cakes, a crowd favorite, hail from the original Jordan’s Steakhouse in Maryland, Naftal noted. Chef Dean Batlas created the crab cakes, which became an immediate staple.
“It’s jumbo lump crab with a little bit of imperial sauce and panko. They’re killer. Anyone from Maryland who knows crab cakes loves them,” Naftal said.
The steak filet is all-natural; the jumbo lump crab is a crowd pleaser; and the crab mashed potatoes are a unique sensation. “I’ve never seen that anywhere else,” he said.
The dish was put together with the three ingredients as a special, and it has been a hit ever since — and the meal has quickly become a crowd favorite.
“No one has ever been unhappy with that dish,” Naftal said, explaining that such a phenomenon is extremely rare within the restaurant industry. “That makes it pretty special.”
The menu at Jordan’s ranges from prime steaks and fresh seafood to free-range chicken. There are large and small plates, along with vegan, vegetarian and gluten-free options. Wine bottles line one wall, offering plenty of options for the perfect pairing.
“We try to be as current as possible, and people, more and more, want to know, not only with food, but when you’re selling wine, what the climate was,” Naftal said. “They discuss different vintages, locations and grape varietals. With food, they want to know where it is from, if it is fresh, if it is organic, if it is natural. It’s exciting for us, because that is what we do.”
Other favorites at Jordan’s include tuna from Honolulu. It is a sushi-grade tuna that is used for the Tuna Tartare and the Broiled Tuna. The amazing Grilled Caesar, with a romaine heart put right on the broiler, includes an authentic Caesar dressing taught to Naftal by his father. It is drizzled with the dressing, pignoli nuts, local baby heirloom tomatoes and shaved asiago cheese.
The menu also includes Jordan’s USDA Prime Burger, the 18 oz. Prime Jackman Wagyu Ranch Cowboy Steak and Blackened Scottish Salmon. Vegetarian options include the Vegetarian Burger, Quinoa Salad and Vegan Curried Quinoa Stuffed Red Pepper.
If you’re not pairing with wine, try one of the craft cocktails, such as the Basil Martini. To end your meal, Jordan’s offers a variety of homemade desserts, such as the Chocolate Pâté and the Espresso Martini.
Every Friday, Jordan’s offers a free wine tasting event from 5:30 to 6:30 p.m. Learning about various wines and pairings in a relaxed atmosphere is a sweet and savory treat — perfect as a precursor to a great meal to start the weekend right.
The restaurant, Naftal explained, is called a bistro rather than a steakhouse to keep a less formal atmosphere.
“We don’t want people to feel like they have to come in and have a four-course meal every time they come,” he said. “We want them to be able to come four times a week if they want. We have small plates; we have nice salads. They can come here for full meals and have the signature dish we just presented, or they can come in and have a salad and a glass of wine. There’s a lot of flexibility.”
Jordan’s Steak Bistro is located at 10140 W. Forest Hill Blvd., Suite 170, in the Pointe at Wellington Green. It is open Sunday through Thursday from 5 to 9 p.m., and 5 to 10 p.m. on Friday and Saturday. Reservations are suggested, especially during the winter season. The restaurant offers delivery through Delivery Dudes, as well as catering for special occasions. For more information, call (561) 793-9394 or visit www.jordanssteakbistro.com.
