With a focus on fresh American classics in a relaxed and modern atmosphere, JohnnyLukes KitchenBar brings new life to 5500 Market St.

Suite 130 has been completely renovated, said co-owner John Jackson. Outfitted with two bars and a new kitchen, the restaurant opened its doors just last week. Jackson, who oversaw the construction, spent nearly 20 years working with Outback Steakhouse and other corporate brands. He and partners Luke Burke and Nick Parrous have over 70 years of combined experience in the restaurant industry.

The suite's lower level, JohnnyLukes, offers ample seating and a large bar with a menu of both small and large plates, flatbreads, soups and salads. Upstairs, known as JL’s Loft, is slightly more industrial looking with a smaller bar and a menu centered on appetizers, sandwiches and burgers. Just off the loft is a large covered patio. Both bars offer 19 craft beers on tap, 13 wines by the glass and 43 by the bottle.

Chef Ed Grittner offers classics such as filet mignon, ribeye and Parmesan-crusted pork chops as well as stuffed flounder and “Luke, I am Your Father” crab cakes (the recipe courtesy of who else but Luke’s dad).

“To be honest, the menu is really made up of things I like to eat,” Jackson said. “And we’ve passed on some amazing family recipes to chef Grittner.”

Jackson said Grittner would begin offering daily specials soon, and customers can expect a Sunday brunch and live music in the near future as well.

“I think we’ve really filled a niche in this part of town,” Jackson said. “We’ve got great food and a great atmosphere, and I think that’s really going to make us stand out.”
 
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