J.C. Wyatt House, St. Joseph
May 2021
From New York City to the Midwest, partners Jeff Keyasko and Jim Pallone moved nearly 20 years ago in search of a saner lifestyle that would allow them to pursue their passion for hospitality. They found both in St. Joe.
After gutting the J.C. Wyatt House and renovating the 1891 brick Victorian to the era, they opened, first, as a bed and breakfast. Then in 2007, their love of good food brought them full circle when they reinvented their business and opened a restaurant.
Jeff trained at the French Culinary Institute in New York City. Back east, he specialized as a pastry chef, and the dessert trio included with the prix fixe meal is always something special. Jim, who formerly managed well-known Manhattan restaurants and now manages the business, welcomes and waits on guests, many who are longtime patrons and friends. He entertains diners with his knowledge of historic St. Joe and continually changes up the memorabilia displayed throughout the house.
“So many of our guests are like family, and we get invitations to their weddings and events, as well as to their homes for dinner,” says Jim.
Reservations are a must since the restaurant seats 40, less with current social distancing. Diners order entrées ahead of time on the website, but the starter changes daily. Tried-and-true starters are paired alongside more adventurous offerings such as sesame-crusted seared tuna.
This particular evening, starters included their popular Manhattan clam chowder and savory cheese soufflé. Next, my husband and I tucked into an expertly cooked eight-ounce filet, easily cut with a table knife and served with a sumptuous, red wine rosemary-plum reduction and mashed potatoes. The pork loin stuffed with apple-date filling epitomized comfort food. Our favorite, the roasted Atlantic salmon was served over a satisfying, slightly sweet corn pudding. It played well off the lemon tarragon sauce drizzled over the fish.
“We like to put dishes on the menu that people won’t cook at home, so that we can offer something different but still familiar,” says Jeff.
The dessert trio always includes the signature baked chocolate truffle that will delight serious chocoholics. According to Jeff, the other two desserts change on a whim. That evening, he served crème Brule and a coconut-filled lime cupcake.
Holidays continue to impress at J.C. Wyatt House. Jim showed us photos of their spooky Halloween dinner. At Christmas, he embellishes every room with festive trees and garlands. And for Valentine’s, the five-course meal books up quickly.
Visit JCWyatt.net for more information.