Grandscape has a lot: a speakeasy, a concert venue and seemingly endless dining options. Heck, you can even learn to surf and ride a Ferris wheel. But you know what was missing? Something like this.
This, of course, is JAKO, a modern Mexican restaurant with a twist — multiple twists. And it's already making Grandscape's nightlife better.
Why You Should Go
When we sat down for dinner, our server Roberto said — as mentioned twice previously in this article — that JAKO is a "modern Mexican restaurant." He's not wrong, and this is a fair description. He also mentioned that the restaurant has fusion elements. The ceviche, for example, is Peruvian style. There are Brazilian flourishes throughout the menu, including steak-wise. And the octopus also has a Spanish culinary twist.
The restaurant is beautiful, with earth tones and tasteful ceramics lining the back wall. On the other side of the restaurant, past the bar, is the lounge area. JAKO is from the folks behind Snowbird, so they're a pioneer in bringing Dallas lounge vibes to Collin and Denton Counties. Good news if you live up north and don't want to drive all the way down Central or the tollway. The service is great, too, with lots of the staff coming from big-time Dallas restaurants, including chef Danny Grant's Monarch.
"We really have been accepted by the community here," Charlie Valdes, JAKO's assistant general manager, told Local Profile. Probably because this is exactly what Grandscape needed.
What We Tried:
- Ceviche mixto: white fish, shrimp, octopus, leche de tigre, red onion, fresno chili and cilantro)
- Sopa de tortilla: smoky tomato broth, pulled chicken, crispy tortilla strips, cotija cheese, cream, avocado and cilantro
- Picanha a la parilla: 12oz. Allen Brothers prime beef, sauteed veggies, truffle cilantro potatoes, parsley, garlic and chili sauce (the veggies are especially good — crunchy with just the right amount of salt)
- Pollo a la brasa: half chicken, chili & lime marinated, cilantro potatoes, sauteed veggies, red and green salsa
- Langostinos a la sal: three U-10 prawns in a sea salt crust, garlic and white wine sauce
- Flan napolitano: flan covered with golden caramel, served with red berries and cotton candy
A Dish You Can't Get Elsewhere
Big ticket items like the picanha a la parilla and the pollo a la brasa were delicious (everything we had was) — and we loved ending the evening off with a truly enchanting flan napolitano, with the creamy, caramel-covered flan topped with cotton candy that seemed to "float" above. (Even the little clear sticks that held up the cotton candy were edible!) But one of the most interesting dishes on the menu, as well as one of the most delicious things I've had this year, is the langostinos a la sal.
"I learned this in Spain from three Michelin-starred chef Ángel León," says JAKO Executive Chef Frank Caballero. "And now, it's here."
Caballero placed a plate on the table with three beautiful, colossal U-10 prawns. He then covered the prawns with salt and poured a clear mixture over them. The salt hardened. "Touch it," he said. "It's hot. The shrimp are cooking." Minutes passed, and he broke through the hard, salty crust with a spoon. He moved them to a new plate, finishing the prawns off with some heat and added a garlic and white wine sauce. The shrimp were not salty, but rather, sweet, almost like amaebi. The sauce gave that sweetness a nice acidic accent. I wanted to eat three more. Okay, maybe six.
The technique is called sal viva. "I learned this in Spain from three Michelin-starred chef Ángel León," JAKO Executive Chef Frank Caballero tells me. "And now, it's here." Thank goodness for that.
For Those With Dietary Restrictions
The menu at JAKO is clearly marked for which dishes have gluten. Meaning? Avoiding it is easy, and the menu is packed with non-gluten options. So, for example, out of the 18 items on the menu's first page for starters, salads and street tacos, three dishes have gluten. On the second page for the 16 main entrees, three have gluten. (If you have severe gluten allergies, do contact the restaurant.) Spicy dishes are also marked as are vegetarian ones.
Raise A Glass - What To Drink
Lots of restaurants don't think twice about pricing cocktails at twenty bucks and up. Here, the most expensive one clocks in at $18, with most in the $12 to $14 range. If tequila is your thing, splurge on the Soledad 8 year. It's $40 a glass — and fantastic. And while mocktails aren't yet on the menu, ask JAKO's bartenders to make you something enjoyable.
If You Plan On Staying Late...
A good date night is heading to JAKO for dinner, enjoying Grandscape, whether that's popping over to Cosm, the Ferris wheel, Immersive Gamebox or one of the retail shops, you can head back to JAKO for a nightcap — and, depending on the day, that can go into the wee hours.
On Friday and Saturday, JAKO goes late, until 2 a.m., making this an ideal substitute for an evening in Dallas, complete with live music, drinks and good vibes. So, hang out on the sofas. Chat. Be merry. Make memories.
JĀKÖ Cocina y Agave is located at 5754 Grandscape Blvd Suite 110 in The Colony. As of writing, it is open from 4 p.m. to 10 p.m., Sunday, Tuesday and Wednesday. On Thursday, it is open from 4 p.m. to midnight, and on Friday and Saturday, it is open from 4 p.m. to 2 a.m. The restaurant is closed on Monday. We thank JAKO for hosting and treating us.
Hungry for more? Check out our dining guide.
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