Jack’s on Main

07/18/2026

Open Tables Tonight!
302-223-6596
Special in comments 👇🏻

07/18/2026

07/18/2026

Jack’s on Main. Always Sharp. Always Fresh.

07/18/2026

Rack of Lamb

07/18/2026

🚨SATURDAY NIGHT‼️ By popular request!!
“The CRACKEN”‼️Crab Cake wrapped in a Chicken Breast, wrapped in Bacon😳🫠
They say “Hey Jack! Why is it called the Cracken??” I say “Well… because it’s [CRA]b stuffed in chi[CKEN]. CRA-CKEN. See what I did there”😜

07/17/2026

Special line up TONIGHT👇🏻
Tables available
302-223-6596 ☎️

07/17/2026

Need a solid plan? Reserve your table and enjoy a smooth experience from start to finish with us. ✨

07/17/2026

🌫️ The air quality outside might not be great… but the atmosphere inside Jack’s on Main is just right. 🍽️✨

Skip the haze and join us for a delicious meal, cold drinks, and great company. We’ve got all the goodness waiting for you—no smoky skies included!

Come breathe easy, relax, and let us take care of dinner. See you tonight! 302-223-6596 for reservations.

07/17/2026

Matt Jr aka James is working hard on his pizza making skills at Summer Camp today! Fitting to be in his Jack’s uniform. 🍕👨🏻‍🍳

07/17/2026

Our Scallops are unmatched. And here’s why!
I’ve been getting dry packed scallops from a “top secret” source in Massachusetts for years. (A TRUE dry packed scallop means it’s never…not ever processed with any additives) These are simply harvested off of George’s Bank in the icy North Atlantic. Shucked. Rinsed with sea water and packed on board to deliver by the next day. See that green sticker on the lid? It’s a temperature indicator for shipping. It’ll stay bright green as long as it’s been kept icy cold along the way to Clayton, Delaware!! So fresh that the natural sugars haven’t begun to purge. So that sweet golden carmelized sear is perfect!