What makes this restaurant so good are tenets I think are essential for any place that serves food.
The first is good service. Because I live nearby, I stop in and have a drink occasionally, and the bartender always knows my name. I thought this was because I was a local, but it seems all of the staff makes a point of remembering people who are frequent visitors.
Even if it is your first time at Captain Jack's, one nice touch is the hostess calling you by your name when she seats you. The wait staff will do the same. They work in teams and diners never feel neglected.
The second tenet is good food. The star has always been the Alaskan king crab legs and for good reason. They are 20 ounces of steamed heaven, with four to six legs cracked at both ends, served with melted butter and lemon for around $40. The restaurant serves thousands of pounds of crab legs every month and it is definitely the trademark dish.
This, however, is not the only entree worth having. The meats are outstanding and between the filet mignon and prime rib it is always a tough choice. But I would give the nod to the latter. New York steak is also offered, but I haven't ever been a big fan of that cut.
Order the signature dish; you can get it in combination with practically anything. The traditional steak and crab legs includes a 12-ounce sirloin, but a better way to go is the seafood combination. It's a plate piled with crab, scallops, shrimp and fish — usually swordfish. When the chef is feeling whimsical he will substitute ahi.
The four items are worth the $39.95 price tag and, as with the other entrees come with salad, rice pilaf, and pumpernickel and sourdough bread.