There’s a fine line between a pub and a parody of one. Too many places drape themselves in dark wood and Union Jacks, only to deliver limp fish and chips and a pint of something forgettable. Jackman & Co., Ballyhoo Hospitality’s latest venture in Glenview, makes no such mistake. From the moment you step into its warm, honey-toned dining room, it’s clear this is no costume drama, but a confident reimagining of the great British public house—with a distinctly Midwestern accent.
The restaurant, which opened in July in the heart of Glenview’s revitalized downtown, is named for Edwin Stanton Jackman, a village founder and benefactor whose bear fountain still presides over the town. The symbolism is apt: this is a gathering place designed with permanence in mind, not a pop-up trend.
At 5,800 square feet, with seating for nearly 270 and a sweeping 50-seat patio overlooking the North Branch of the Chicago River, it feels both spacious and intimate—a place as suited to Sunday suppers as to late-night conversations at the bar. And the bar is no afterthought. Ballyhoo has made a habit of designing restaurants around them, creating central gathering spots that anchor the room, and Jackman & Co. carries that tradition forward.
Executive Chef Matt Lehto has devised a menu that threads British comfort food with Indian aromatics, a nod to the global arc of pub culture. A tidy procession of snacks and small plates sets the tone: Devils on Horseback—bacon-wrapped, cheddar-stuffed dates glazed with maple—arrive as a smoky-sweet amuse-bouche, while a Peekytoe Crab Toast with dill feels restrained, a clean counterpoint.
The Housemade Crisps & Dip, Vice President of Culinary Jaysen Euler’s unabashed favorite, are simple and irresistible—perfectly salted, paper-thin potatoes paired with a silky, tangy dip that has all the ease of bar food but the finesse of a chef’s hand.
It’s the medium and large plates, though, that reveal Jackman & Co.’s ambitions. The Battered Fish & Chips, perhaps the truest test of any pub, emerges perfectly balanced: a shatteringly crisp crust giving way to tender white fish, with golden hand-cut chips and a bracing dill tartar. Vindaloo Mussels, steamed in a broth of tomatoes, garlic and warming spices, are unexpectedly addictive—briny, fiery and best mopped up with a hunk of crusty bread.
Red Curry Prawns arrive in a vivid, aromatic sauce, their richness brightened by lemongrass and lime, the kind of dish that perfumes the table before it lands. A British Beef Roast with duck fat potatoes and Yorkshire pudding is the essence of Sunday dinner, with enough gravity to warrant sharing. And the Spatchcock Chicken, roasted until its skin caramelizes against figs and olives, might be the sleeper hit of the menu—rustic, seasonal, quietly elegant.
The drinks program, playful yet precise, matches the food’s range. The Queen Doesn’t Need a Passport, a sprightly mix of vodka, blackberry, thyme and lemon, feels like a nod to the monarchy with a wink. A Happy Marriage, with London dry gin, Italicus and dry vermouth, is both classic and contemporary. Guinness drinkers will find not one but five variations on tap, from the layered Black & Blue (with Allagash White) to a Snakebite with Magner’s cider.
Local partnerships also shine: Middle Brow brewed a custom Jackman Ale, a Kölsch-style beer that drinks light and easy, tailor-made for the patio. Even the mocktails are thoughtful, as in If These Walls Could Talk, a gently spiced mix of strawberry, cardamom, lemon and ginger.
Jackman & Co. resists the urge to shout its theme. There are no faux-Victorian bric-a-brac here, only a modern pub that honors its inspirations without mimicry. As Ballyhoo’s Kayla Morrison puts it, “It’s a U.K.-inspired pub, with a very thoughtful menu.”
“It has the restraint of French technique, the vibrancy of Indian spices—all filtered through a Midwestern lens,” adds Morrison, vice president of operations, who has helped launch seven restaurants with the privately held Chicago-based group.
That lens is what gives Jackman & Co. its staying power. Glenview has been angling for a culinary anchor to match its downtown ambitions, and with this opening, it may have found it. The pub feels inevitable, as though it’s always been here—which is exactly the point.
For more info or reservations:jackmanco.com.
Ballyhoo’s North Shore Lineup:
Sophia Steak (Wilmette & Lake Forest) – upscale steakhouse
Pomeroy (Winnetka) – elegant French bistro
Buck Russell’s (Wilmette) – bakery/deli
Pizza by Sal (Wilmette) – New York-style pizzeria
DeNucci’s (Highland Park) – Italian-American comfort
Coming soon:
Zenzi Den (Glenview) – Japanese
Arkadia (Winnetka) – Mediterranean