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The first thing you notice about Cook ‘N Jack’s is their spacious, misted patio decorated with small trees and a roof trellis strung with vines and white lights. But with the monsoon humidity upon us, on our visit we opted to dine inside. The eatery’s interior is a cross between ‘60s Rat Pack with its black tuck and roll upholstered booths and a Victorian brothel with its red flocked wallpaper and red velvet curtains, but it all works to provide an interesting dark escape from the summer heat. I was in the mood for a nice me-dium rare slice of prime rib, but upon seating us, our server said that the res-taurant has discontinued that choice from their menu. Ditto the salmon. And, the pork tenderloin. We started the evening by splitting an appetizer. The generous portion of sliced Triple Peppercorn Crusted Ahi Tuna ($10) was rare but not too much so with just the right amount of seasoning on the edge of each slice fanned across the plate. Even though that day had been a scorcher, I had to try their Classic French Onion Soup ($5), which was the definite star of the night. A beautifully beefy broth full of tender onion slices and stringy with plenty of gooey cheese. Yum. We’d had trouble picking a main course earlier, so our server had sug-gested that their steaks were amazing. So companion had gone for his favorite, the Porterhouse ($25), while I had cho-sen the Ribeye Steak ($22). Unfortu-nately, when our meals arrived, it was clear that both steaks were ribeyes. The smell of searing steak had tickled our tastebuds, but I forced my companion to forego digging in. After all, the ribeye was three dollars less and I wanted our waiter to make sure he was a witness to the fact that there was no porterhouse on our table. When questioned, our server assured us our bill would be adjusted and that he would even make sure we each had a dessert on the house. His advice on the menu was right; their steaks are fantastic. Medium rare, just the way we ordered, yet with enough char on the outside to add a fabulous smoky flavor. For my side, I had ordered garlic-mashed potatoes that were nicely flecked with potato skins. Companion’s scalloped spuds tasted homemade and came with plenty of cheese the way my Nana used to make ‘em. Of course, the best part of any meal is dessert. All Jack’s desserts are the same price ($6). We agreed to split whatever we ordered, since we were both drooling over the Orange Crème Brulee. We passed on the NY Cheese-cake and went for the Chocolate Mousse Cake. The warm Crème Brulee was crunchy with its toasted top of sugar and its creamy bottom had just enough citrus flavor to not change its basic classic taste. The chilled Chocolate Mousse sat on a chocolate crumb crust and was topped with a beautifully formed decora-tion of thick whipped cream. If companion were not such an early bird, I would have been tempted to lin-ger longer. A piano player turned up to tickle the ivories near the end of our visit, and Jack’s menu says they have live entertainment and jam sessions to go along with their late night menu of slid-ers ($6-10), spinach dip ($7), and shrimp cocktail ($12). Next time!