The dish on Long Island's restaurant and food scene.
Southern fried chicken, hard to come by at most Long Island restaurants, is a welcome addition to the menu at Jackson’s in Commack. As I learned on a recent visit, chef Harry Poole does justice to the American classic, which came out crunchy-crusted and clean-tasting. Accompanying the half chicken were hand-cut cheese fries with gravy, coleslaw and a nice, fluffy biscuit. Although the dish costs $19 a la carte, you can get it as part of Jackson's three-course $26.95 prix-fixe, available at all times and encompassing almost everything on the regular menu. Preceding that chicken were fine skillet-roasted mussels in pesto sauce and, afterward, a rich chocolate pudding parfait.
Note that during the afternoon, cold fried chicken (an obsession with some) accompanied by fries and coleslaw is an option on the restaurant’s $12 lunch roster. Among other $12 choices: kale chicken Caesar salad, Philly cheesesteak and fish and chips.
Jackson’s is at 6005 Jericho Tpke., Commack, 631-462-0822, jacksonscommack.com