Hospitality

Texas Jacks: Designing for Barbecue

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Published by DC by Design. By Jennifer Sergent.

Photo courtesy of DC by Design

When I wrote for Arlington Magazine this summer that Texas Jack’s was coming to town, I was excited to see that the interior designer on the job was Jeff Akseizer, whose warm, contemporary aesthetic can be found in ultra-high-end spaces such as The Lauren condos in Bethesda, and the White Moose Inn in Washington, VA.

Well, Texas Jack’s is finally open, and Jeff invited me and my family to dinner there last week. The wood beams are reclaimed from Virginia barns, and the tables were commissioned and built with floor boards from a barn in West Virginia. The Virginia connection is relevant, because “Texas Jack” Omohundro was born Pleasure Hill, VA, in 1846 before moving to the Lone Star state to become a well-known cattle rancher.

“We really wanted to have that sense of home—a warm and inviting space,” Jeff says. Indeed, owner Steve Roberts told me that Texas natives have already found their way here, and the menu feels as much like a homecoming as the interiors do.

Chef Matt Lang’s wife is vegetarian, so it was a happy surprise to see so many yummy meatless offerings on the menu, such as pan-fried corn and cilantro, crispy brussels sprouts, smashed cucumbers with Greek yogurt and jalapeno honey, and kale Caesar salad. (For more on the menu’s offerings, check out this recent post on Arlington Magazine’s food blog.)

Just like the meat-focused menu has some vegetarian surprises, the interior design has some nice detours, too.

This 19th-century mural in the bar has nothing to do with cowboys or cattle ranching, but the owners—and Akseizer—loved it. “We wanted something that was whimsical, that allowed the fantasy of the visual to take over,” he says.

And this mural, painted by local artist Lisa Tureson of Studio Artistica, breaks free from the vintage feel with this cool, modern, rustic mural of the U.S. map.

There’s also a back room, where private parties can host events. This is where you get a sense of Texas Jack’s life in his cattle-ranch heyday.

Thanks to Jeff, Matt and Steve for hosting us last week—we will be back!

See original article and more photos here.

 

Source: http://www.designadg.com/news/

Texas Jack’s Opens in Clarendon on Monday

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Published by DC on Heels. By Mark Heckathorn.

After a delay, Texas Jack’s Barbecue, 2761 Washington Blvd., Arlington will open at 4 p.m. today on the outskirts of Clarendon in the former Tallula/EatBar space and Whitey’s Restaurant before that.

The 145-seat restaurant is named for “Texas Jack” Omohundro who was born near Palmyra, Va., in 1846 and not the style of barbecue it serves, said co-owner Steve Roberts. Texas Jack was a great American cowboy as the Civil War was ending, Roberts said. He was also a scout, teacher, journalist and actor who was in movies with “Buffalo Bill” Cody.

“We didn’t want to commit to a specific region (or barbecue), but be inspired by all of them,” Roberts explained. It won’t be your typical barbecue joint with counter service. Instead, Texas Jack’s is full-service but casual with servers. “Counter service doesn’t do justice to the quality of meats being served,” Roberts said. “We want to pair the quality of meats with the quality of our service.”

Inside the 6,700 square-foot restaurant, a large open kitchen offers eight counter seats and is the backdrop for the dining room. Tallula’s velvet curtains and plush banquettes have been replaced by reclaimed wood, industrial-looking metal accents and rope. The space, designed by the Akseizer Design Group, is divided into the main dining room with individual tables and one long 20-seat communal-style table in the center, the 14-seat bar and lounge and a private dining room that can seat 35. Once warmer weather comes back, there will also be a 26-seat patio.

All the furnishings were made especially for Texas Jack’s from reclaimed wood from Maryland, Virginia and Pennsylvania, Roberts said. From the depth of the seat or the angle of the backs tor the rolling communal tables, classic enamelware and matching enamel light fixtures, everything is custom designed. The wall are white painted brick and bar stools are covered in white and brown-spotted cowhide. Pops of color come from white and yellow plaid booths, a yellow accent wall and a colorful mural of the United states

Executive Chef and Pitmaster is Matt Lang, most recently sous chef at Hill Country Barbecue. Before that, he had worked at Pearl Oyster Bar and Fette Sau, both in New York. Lang won Food Network’ Best in Smoke in 2011, where he competed against barbecue giants like Famous Dave, Chris Lilley and Brad Orrison.

All the meats are hormone-free, antibiotic-free and raised humanely, and smoked in-house in two smokers using oak wood. Lang said the brisket is smoked for 11 hours overnight and the pork for 10 hours. Ribs are smoked for 3 ½-4 hours in the morning and chicken for about 1 ½ hours. All the barbecue is dry-rubbed with sauce served on the side.

Lang’s menu of American classics has Mexican and German influences. The opening menu includes smoked meats priced from $6-$22/pound including brisket, pulled pork, beef short rib, sausages, pork belly, St. Louis-style spare ribs, jerk leg of goat and jerk lamb belly. Sides include smashed cucumber salad with yogurt, rice wine vinegar and jalapeños; warm potato salad made with fried potatoes and a warm bacon vinaigrette; esquites, grilled corn off the cob with mayo, Mexican cheese, cilantro and jalapeños; fried Brussels sprouts with lemon juice and parmesan; not so spicy coleslaw with jalapeños, cilantro, red onion and cotija cheese; and macaroni and cheese. Sides are priced from $4-$8; appetizers from $8-$12 and sandwiches from $8-$12.

There will be a separate bar menu with dishes such as spicy Mexican-style shrimp cocktail; no masa sope style smashed fried potatos with beans, pulled pork and cheese; nachos with beans, pulled pork or brisket, white queso, crema, salsa verde and salsa roja; chilaquiles, a vegetarian version of nachos; kale Caesar salad with croutons and parmesan; a classic double burger with American cheese, lettuce, tomato and piquin chile mayo; a no meat burger with wheat berry, shiitake, porcini and chickpea; pork sandwich with not so spicy coleslaw and Sriracha pickles; brisket sandwich with a fried egg, queso blanco and poblano peppers; and smoked tofu tacos. The bar menu ranges in price from $8-$12.

Assistant general manager and beverage director Remzi Yilmaz, formerly of Hill Country, will offer 12 local craft beers on tap priced as well as canned beers from $6-$10, keg wines available by the glass for $8-$12 and carafe for $12-$18 and a selection of 80 bourbons and ryes arranged and labeled by state.

Cocktails will be simple and feature the bourbons and ryes including Jack’s Mule with fresh lime, mint, bourbon and ginger beer; Oaxaca Smash with mezcal, sage, honey and fresh lemon juice; The Josephine with prosecco, Cointreau, white peaches, fresh lemon juice and a dash of Pinot Noir; smoked whiskey sour with bourbon, fresh lemon and lime, jalapeño-peppercorn simple syrup and egg whites; Boulevardier with Campari, sweet vermouth, rye whiskey and an orange twist; mint julep with sugar syrup, mint, bourbon and bitters; and the Clover Club Cocktail with gin, egg white, fresh lemon juice and raspberry syrup. Cocktails range from $12-$14.

On opening day, the 10th guest will receive a complimentary serving of nachos with pulled pork, white queso, crema, salsa verde and salsa roja or chilaquiles, a vegetarian version of nachos; the 20th diner will receive four complimentary side dishes for the table, the 50th diner will receive one complimentary entrée and one side dish of their choice, and the 100th guest will get the signature brisket serving four guests.

Texas Jack’s Barbecue is open from 4 p.m.-2 a.m. daily, with the kitchen closing at 1 a.m. Weekend brunch and lunch service will be added later.

Read the original article here.

Source: http://dconheels.com/?p=34122