A fine food place for the other 98 percent

Scott Alderson has worked at his share of fine dining restaurants through the years. The chef was ready for a change when he opened JamBone's at Emerald Coast Plaza in May.

"I wanted to get away from the fine dining, which is consumed by 2 percent of the population and prepare food for the other 98 percent," said Alderson.

Alderson describes JamBone's as a "fun joint, a sports bar, a place for family dining and a late-night place with a more grown-up feel."

While you won't find steak on the chalkboard menu posted on the wall, the staple of the restaurant is old fashioned pulled pork barbecue, cooked over pecan wood hauled in from south Georgia.

Pork may be the restaurant's staple but much more makes up the menu. Burgers, brisket, oysters, conch salad, conch fritters, steamed clams, fish baskets, ribs, Brunswick stew, smoked tofu, chili, nine varieties of wings and an authentic New York City foot-long hotdog also fill up the board. All JamBone's sauces are made in house.

Alderson's menu is based on "pure cooking" with hormone-free organic meats from humanely raised cows free of antibiotics.

The restaurant's to-go packaging is even disposable and earth friendly.

108 beers and 35 tequilas complement JamBone's casual menu, enough to should satisfy most any whistle.

Happy hour is from 3 - 6 p.m., Monday through Friday.

Alderson planned JamBone's as a bustling, fast-paced environment and doesn't take reservations or call-in orders.

"We cook so fast, it's not necessary," he said. 

The eight large-screen plasma TVs are always on and tuned to sports or playing concert videos.

Monday is mojito night, complete with Jamaican music.

On Wednesdays, margaritas and tequila drinks are half price and songwriters take the floor at 9 p.m.

Thursdays from 7 - 11 p.m., is Texas Hold ‘Em night with promotional specials.

On Fridays and Saturdays, various bands entertain.

Every night after 10 p.m., the establishment takes on a more grown-up atmosphere, said Alderson. 

While JamBone's is new in the South Walton community, Alderson is not. He lived here from 1992 until 2000, working at fine dining restaurants such as Bud ‘n Alley's, Marina Café, Criolla's and Café Thirty-A.

After a six-year stint in Nashville, where he opened 6 Degrees restaurant and Sapphire in Franklin, Tenn., Alderson said he was ready to return to get back to the land of flip flops.

JamBone's is open daily from 11 a.m. until 2 a.m.