The minds behind the Wassweiler Dinner House are getting a little more casual with the opening of Jackson’s Market and Deli, a new downtown Helena restaurant focusing on fresh sandwiches, daily fresh-baked focaccia and by-the-slice meats.
The fast-casual grab-n-go, located at 32 W. 6th Ave., has both a staple menu — like a $16 chimichurri steak sandwich with strawberries and feta — and rotating, seasonal experiments, like the $7 spicy watermelon gazpacho, designed to beat the heat.
The idea came about when Keith Jackson, the 38-year-old owner of the Wassweiler fine dining restaurant, was approached by the 32 W. 6th Ave. building owner, who also happened to be a frequent customer of the Wassweiler.
Owner of Jackson's Market and Deli Keith Jackson poses for a portrait as staff ready the restaurant for opening on July 29 in Helena.
SONNY TAPIA, Independent Record
Last Chance Market and Catering had closed around January, Jackson said, and the newly empty space called for a new eatery.
That was in March, and in a fast turnaround with $5,000 from Jackson and some help from the landlord, Jackson’s Market and Deli opened in mid-July.
It’s been a wild venture, Jackson said. He grew up in the restaurant world of Missoula, his parents running Front Street Pasta and Wraps from 2002 to 2012.
The biggest lesson Jackson learned: restaurants are a people business, and well-treated people will take care of you back, he said.
“It really is all about treating people right, making them feel good,” Jackson said.
Xela Smietanka weighs deli meat on July 29 at Jackson's Market and Deli in Helena.
SONNY TAPIA, Independent Record
He’d fall in love with the Wassweiler as a server, and after a stint in the beer and wine sales industry, Jackson would take over the Wassweiler from the retiring previous owners.
“I know Keith; I can trust him,” previous Wassweiler owner Marci Andersen said in 2023. “He’s going to take this and do it even better.”
But it meant Jackson’s Market and Deli would be the waiter-turned-restaurateur’s first ground-up eatery, and with that comes some hectic surprises.
The first Friday he was open, the store sold out — fast. He remembers the dual excitement and sinking recognition that he had a learning curve to face.
“I had people who were really encouraging and happy I was here,” Jackson said. “It was awesome, even if they had to stand in line.”
Some of his Wassweiler staff moved to the new deli to help get it started; Jackson's is currently sitting at four staff but looking to expand to six. Jackson credits Troy Nara, the deli's manager, for creating the vision of Jackson's Market and Deli menu.
Troy Nara pours oil into a bowl with other ingredients on July 29 in Helena at Jackson's Market and Deli.
SONNY TAPIA, Independent Record
The menu aims to focus on healthy, clean-feeling food that stays under $20, Jackson said. The team removed the fryer from the kitchen to avoid any temptation.
Looking forward, Jackson is hoping to expand the "market and deli" part of the store, with more dry goods, kitchenware, and meats and cheeses by the slice.
The market is open Tuesday through Saturday, 10 a.m. to 3 p.m., giving Jackson time to man the Wassweiler’s evening- and weekend-focused hours. He remains the owner of both.
Jackson's Market and Deli cards sit on a ledge as Keith Jackson, owner, speaks with a reporter on July 29 in Helena.
SONNY TAPIA, Independent Record
Cindy Kilmer cuts ingredients on July 29 at Jackson's Market and Deli in Helena.
SONNY TAPIA, Independent Record
Christine Compton is a reporter for the Helena Independent Record.
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