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Cracklin' Jacks

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Zachary Hykes, 3, center, gets to keep the Frisbee his lunch was served on. He brought along his dad, Jonathan, his grandparents, Bob and Peggy Villard of Naples, his mom, Michelle, his aunt, Linda Cubitt, and his baby sister Olivia. Lance Shearer

Photo by LANCE SHEARER, Staff

Zachary Hykes, 3, center, gets to keep the Frisbee his lunch was served on. He brought along his dad, Jonathan, his grandparents, Bob and Peggy Villard of Naples, his mom, Michelle, his aunt, Linda Cubitt, and his baby sister Olivia. Lance Shearer

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  • Zachary Hykes, 3, center, gets to keep the Frisbee his lunch was served on. He brought along his dad, Jonathan, his grandparents, Bob and Peggy Villard of Naples, his mom, Michelle, his aunt, Linda Cubitt, and his baby sister Olivia. Lance Shearer
  • Waitress Cindy James serves up a slab of Cracklin' Jack's 'baby' back ribs.
  • Cracklin' Jacks' grouper basket comes with cole slaw, fries and a hush puppy.
  • Cracklin' Jack's owner Rod Ellis says he spends most of his time in the kitchen.
  • A full slab of 'baby' back ribs with corn pudding and mixed vegetables as the 'vittles.'

In a town filled with sophisticated dining choices, Cracklin’ Jack’s is an unabashed throwback to a simpler style of eating.

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