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Jack Rose: A Peek Inside

Written by Washingtonian Staff | Published on June 2, 2011
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Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

Local rockfish with bell peppers, house-made sausage, saffron, white wine, and cockles. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

Rack of lamb, marinated in pomegranate and served with glazed rutabaga and fresh mint relish. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

A “wedge” salad with radicchio, candied walnuts, and caramelized grapefruit. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

Veal sweetbreads with capers. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

House-cured salmon with pumpernickel bread. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

On opening night, the plan is to have 1,400 bottles of booze. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

The main bar area, where there are leather booths and dark wood-tables. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

A closeup of the booths in the bar area. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

The main bar at Jack Rose. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

The upstairs patio, where there’s another bar. Photograph by Kyle Gustafson

Jack Rose: A Peek Inside
Jack Rose: A Peek Inside

The patio overlooks 18th Street at the base of Adams Morgan. Photograph by Kyle Gustafson

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