A Peek Inside Jack Rose in Adams Morgan (Pictures)

Jack Rose, which opens this month, is stocked with lots and lots of booze. We've got the story behind the 1,400-bottle collection and photos of what's on the menu.

Comments () | Published June 5, 2011

The dark-wood-accented bar; local rockfish with peppers, house-made sausage, saffron, and cockles. Photographs by Kyle Gustafson

Slideshow: A Peek Inside Jack Rose—Including Menu Items

With Jack Rose, a new Adams Morgan bar/tavern, set to open in a couple of weeks, we figured you'd get a kick out of looking at some interior shots and a few dishes (Michael Hartzer, who previously cooked at Ray's the Classics and Citronelle, is running the kitchen). Owner Bill Thomas, who also has two locations of the bar Bourbon, as well as Breadsoda in Glover Park, envisions the place as a monument to the craft-cocktail movement and will have 1,400 bottles on hand on opening night.

Fry has lived many lives: Capitol Hill aide, cabbie, professional gambler, courier, artist, poet, and, for the past quarter century, scotch collector. His collection is said to consist of as many as 9,000 bottles. Some of his vast store will stock the shelves at the Jack Rose bar, and Fry himself intends to play a sort of roving sommelier, making the rounds with his long white beard and suspenders and dispensing knowledge and advice to customers about his consuming avocation in his gravelly south-Texas twang. A singular personality, as Todd Kliman discovered in his affectionate and entertaining profile of the relationship between Fry and Thomas.

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