This vibrant bar and restaurant located on Dogtown's southern cusp touts its atmosphere, and for good reason. Nestled between nondescript buildings on a particularly bland stretch of Manchester's industrial section, JackSon's bright exterior alone warrants a second glance, with its ornately crafted neon sun light and welcoming patio. Upon stepping inside, appropriately dim lighting accentuates a long bar with lacquered wood trim, wall-spanning murals and a wooden statue of what appears to be a pirate -- or maybe a castaway. As for the food: Andy and Dave Dalton opened JackSons' in honor of their late father, Jack, a south-city tavernkeeper, and chef Vince Anderson does a fine job keeping things basic. Dad would be especially proud of the two-inch-thick New York strip, which weighs in at nearly a full pound. Beef fillet in pan jus is another winner. Appetizers and pizza are available in the bar area until late-night -- perfect for fueling up during JackSon's weekly college night or during a performance by one of the many local bands that takes the stage here.