An Evolved Look at Central Creek: Why It’s Jackson’s Go-To for Dining, Brunch, and Everything In Between
There's a special hum in the dining room at Central Creek. It's a good place to be.
I've been lucky to help tell this story with my camera.
I’m still bar some nights, and crafting stories on other nights. Come by and say hello.
We're Here All Day
The best news is our new schedule. We are now open for Lunch, Brunch, and Dinner, Wednesday through Sunday.
That means we're ready for your client lunch, your weekend brunch, or your special date night. The room is warm. The food is beautiful.
The Team
Our kitchen team is the heart of it all. Executive Chef Evan Ellington trained under James Beard Award–winner Vishwesh Bhatt. He, Chef de Cuisine Zach Lee, and Pitmaster Matt McBride make the magic happen every day. Matt's smoked Duroc pork and half chicken are the soul of our new lunch menu. We're lucky to have them.
You Should Try These
The new menu is just stunning. Here are a few new favorites:
Duck Cuban (Lunch): Duck confit, duck pastrami, Beemster cheese, and a foie gras mustard. It's a game-changer.
The Burger (Lunch): Dry-aged grind, sharp cheddar, shoulder bacon, and herb aioli. A perfect burger.
Korean-Style Fried Quail (Dinner): Sweet, spicy, and unforgettable.
Osso buco (Dinner): Pure comfort. Served on sweet potato grits with braised greens.
Chef's Tasting Menu: For the full experience. Five courses of our kitchen's best.
Come See Us
We'd love to have you. https://www.centralcreekjackson.com/reservations
A Note on My Other Work
I'm still telling stories with my camera, too. If your restaurant or project needs photography, videography, or advertising, just let me know. I love capturing the magic of good food and the folks who make it.
Come by Central Creek. Say hello. Let us show you why this place is so special. Cheers.