Jack’s opened in 1972. At the time, the restaurant’s founder, Jack Berry, was still working as a maitre d’ at Dante’s, a high-end steak house on Federal Highway near Oakland Park Boulevard that has since closed. Berry incorporated some ideas from fine dining in his far-simpler new restaurant, especially where quality of product is concerned. The ground beef at Jack’s is “a mixture of top round and brisket, and we use choice, which is the higher-quality meat,” one of the place’s current owners, Jeff Gluth told the Sun Sentinel on the occasion of the restaurant’s 40th anniversary. Berry died the year before that anniversary.