Derrek Vaughn | The Valdosta Daily TimesJack’s Chophouse opened Sept. 1, and eight months later, the business is going strong, said Keith Sirmans, owner.

VALDOSTA — Jack’s Chophouse opened Sept. 1, and eight months later, the business is going strong, said Keith Sirmans, owner.

When the restaurant first opened, there were a few kinks that needed to be worked out, he said.

He said the community has been really supportive and understanding of the issues restaurants typically have during the first month or two.

Many of the issues have been resolved including using an entirely new point of sale system.

“The line did not stop at all, and the computer would freeze up,” he said. “It was the wrong kind of system, so we had to find something that was good for us and good for the community as well.”

Having worked through some of the trials of opening the restaurant, Sirmans shared his views on his experiences.

“It’s really humbling. No matter how good a job you think you do, things like the computer issues and stuff like that tries to kick you down,” he said. “But, you know, it’s a wonderful experience.”

The menu has gone through some changes.

“We’ve taken some duds off that weren’t doing too well. We also do different specials almost every day for lunch and dinner,” he said.

Specials have included slow-cooked Thai ribs, Hawaiian ribeye, island-style chicken, bourbon pecan pie.

“We have to think outside the box for ideas that aren’t just strictly steak specials and give the general public something to look forward to,” he said.

With all of the barbecue places around town, Sirmans said he tries finding ways to bring unique items to his customers that range from pork to chicken to fish and anything that might be served at a traditional steak house.

He said he listens to the public to learn what people like and “they will tell you what they like and don’t like.”

He said they may not tell you with their voice, but with their dollars. When a special does well, he will run out of it in a night, but if it is not a hit with the community, it will takes a few nights.

Sirmans takes this into consideration when designing future specials.

His personal favorite special is the Hawaiian ribeye.

“It’s a really good, tender steak,” he said. “It takes 48 hours to marinate. It’s phenomenal. It’s got all natural juices mixed with herbs. We don’t use any preservatives added to it.”

Creating new food can be a daunting task. It is like a work of art that is critiqued by the community, but Sirmans said he doesn’t take offense when a menu item doesn’t do well because he likes just about everything.

“I can’t really think of anything I don’t like to eat,” he said.

Sirmans said he tries to separate Jack’s Chophouse from the rest of the crowd by making everything fresh in-house.

Some of the items on the menu aren’t “items that can be pulled out of a box” such as a bacon-wrapped quail or cheese-stuffed pork chops, he said. The restaurant also breads its chicken tenders and cuts its own fries.

All of the beef used has been aged for 60 days and hand cut in the store, he said. Each case of meat is hand picked by Sirmans or another member of the staff.

“That’s huge in this town because a lot of other restaurants will serve the beef right out of the factory,” he said.

Sirmans said using fresh product isn’t just a gimmick. It has a real impact on the quality of food the restaurant serves the customer.

“The flavor profile is so much better,” he said about using fresh product. “It’s incredible. It’s a world of difference.”

But the road to opening the restaurant was a difficult one. It took a small army to get the restaurant ready to run, but rising to the challenge of opening a restaurant in a building that has sat empty for a few years has its own reward.

“My wife and her family stepped in, and we had to clean the whole thing … But it makes you feel really good after you are finished and the community comes out to your restaurant and responds to it and approves of it,” Sirmans said.

Jack’s Chophouse, 4479 North Valdosta Road, is open 11 a.m.-10 p.m. For more information, call (229) 262-1070. 

Jason Smith is a reporter at The Valdosta Daily Times. He can be contacted at 229-244-3400 ext.1257.