We’re sharing the love this winter

Share With Us, Care With Us

This year marks the beginning of a lot of new things for Jacob’s Pickles. Things we cannot wait to share with you and our community.

First, share your love with New York’s hungry Valentine’s week!

Jacob’s Pickles is collaborating with the Westside Campaign Against Hunger (WSCAH), on 2/10 to host a Beer Tasting Dinner . Please get involved and do your part for the hood! We have only 35 seats, and tickets are going fast.

The event is next Monday from 5-7:30pm (starting with a happy hour). Make a donation and reservation by visiting  http://www.wscah.org/mobile/val_dinner_2014.php  or email us at info@jacobspickles.com.

The beers are coming from Barrier,  a super premium brewery based in Oceanside NY. This company has, “rasied the bar in the NY craft beer scene”, says Jacob. After being destroyed by Hurricaine Sandy, Barrier’s industry peers came to the rescue to help create the Sandy Relief Beer Project to get it back in operation. They’ve inspired us all with their courage, creativity and love for their community. http://sandyreliefbeer.tumblr.com/).

Check out the five course tasting menu below.


And even more love is brewing in the kitchen.

Welcome, Chef Robbie Cohen

Jacob welcomes a new talented and visionary chef, Robbie Cohen, a native Upper West Sider with previous Executive Chef positions at distinguished New York restaurants P.J.Clarkes, B.B. Kings Blues Club & Grill, City Crab & Seafood and McCormick & Schmick’s.  

“Authentic Southern cuisine has been my passion since I picked up Paul Prudhomme’s Louisiana Kitchen as a kid,” adds Cohen. “I knew I’d be right at home at Jacob’s when I saw the Honey Chicken & Pickles with buttermilk fried chicken with organic cheese grits on the menu. I can’t wait to add the touches that I’ve learned cooking this amazing food.”

An Upper West Side native, this is a homecoming for Cohen, who coincidentally attended Dwight York Preparatory – a sister school to The Dwight School that Jacob attended. Cohen enjoys a reputation for his technique and expertise in the flavors and profiles of Southern and American regional cooking.

“Chef Robbie and I both share a love for the Made-in-America spirit of food and drink and are inspired by local & artisanal ingredients. Together we’ll make an amazing team and will continue to provide our guests with food that makes them smile,” says Jacob.

His latest additions to the JP menu include Bourbon Mussels (country ham, corn kernels, bourbon beurre blanc) and a Country Wedge Salad (iceberg, Point Reyes blue cheese, butter milk dressing, grape tomatoes, sterling bacon), adding his own personal twist to our comfort food classics. And he’s also designed the menu for the Valentine’s week dinner.

Why not come in for a nibble? Or two.