Jason's lets the pickles speak for themselves.

 

Why should you get to Jason’s Deli in June? Let the pickles speak for themselves.

The Dillicious Meal Deal is going on in June and elevates the moment pickles are having. The national deli that began right here in Southeast Texas has this ready for fans: pickle pasta and a pickle wrap. I got myself to the Port Arthur restaurant to try those out, so, more on those later.

Now, about Jason’s Deli in general:

I love sharing with people that this big chain started right here. That’s the Gateway Shopping Center in Beaumont, to be exact. I wonder what the most popular item was that opening day of Nov. 30, 1976.

Joe Totorice Jr. opened the first restaurant that seated 60 and offered 12 menu items. Now there are hundreds of locations. Recently I was at an airport and inhaled a familiar aroma. I looked up to see a Jason’s and it smelled like home

In the early ‘80s, Jason’s was a hot spot for my high school classmates and we loved a big old baked potato. We called them loaded spuds and they were enormous. It was a lot food and their toppings made it seem gourmet. When they opened a bigger restaurant in Beaumont’s West End and we felt fancy.

 My mom treated us to many a meal after Saturday evening Masses and I’m sure I got the salad bar every time. I considered myself an expert at layering and loading all those tempting toppings. Can’t beat those little toasts and muffins as lagniappe.

I have established that I love Jason’s and I’m not alone.

 

So, here’s some of what’s new, with details straight from the company:

 

“Jason’s Deli continues to roll through its spring lineup with menu items that extend into early summer, alongside its signature Garden-Fresh Salad Bar experience.

            The salad bar remains a defining part of the guest experience, featuring more than 50 ingredients that support a wide range of builds, from protein-forward combinations to lighter seasonal mixes with fruit, feta and vinaigrettes. Seasonal additions continue to keep the format fresh for returning guests and first-time visitors alike.

            The current lineup also includes Caprese and Chicken Caprese on herb focaccia, plus the Dill Pickle Club Wrap and Dill Pickle Pasta Salad, both made fresh in-house daily and available through June 30. These items reflect the brand’s continued focus on bright, tangy and herb-driven flavors across the menu.”

Also on an act-now basis:

Cheesy Chicken Truffle Pasta features grilled chicken, fresh spinach, and mushrooms tossed in a creamy truffle cheese sauce, all served over penne pasta and topped with Asiago cheese. My thought is if the word “cheesy” is part of the title, they better deliver. Jason’s does.

I tried these new things “with relish” and remain a happy Jason’s customer. New is good and I still love the classics.

            Let it be known, that if you come across one of those people who say they never eat anything green, treat them to the great expanse of a Jason’s salad bar and see if they accept the challenge.

Darragh Doiron is a Port Arthur area foodie down for a Jason’s salad bar any time. Share your foodie adventures via panews@panews.com