Arlington will be home to a new smoked meat joint when Texas Jacks Barbecue opens its doors. The 145-seat restaurant and bar has taken over the former Tallula/EatBar space, and is slated to start serving brisket and ribs by the end of September.
Matt Lang, formerly the head chef/pitmaster at Brooklyn barbecue spot Fette Sau, will helm the kitchen. The toque also spent time at Hill Country in DC. A variety of barbecue styles will be offered in addition to those from the Lone Star State—think jerked goat alongside the more traditional dry-rubbed brisket and sausages. The menu will also touch on the German and Mexican influences in Texan cuisine. Remzi Yilmaz, another Hill Country vet, is behind the bar’s lineup of brews, keg wines, and of course, bourbon cocktails.
Partner Steve Roberts named the restaurant after real-life cowboy and actor Texas Jack Omohundro, who was born in Virginia. Western murals accent the inside, while a 26-seat patio will be open during the warmer seasons. The restaurant will initially serve dinner and keep late-night hours seven nights a week, offering food until 1 am, drinks until 2, and a late-night happy hour. Eventually the kitchen will also offer lunch and weekend brunch.
Stay tuned for more details closer to the opening. Texas Jacks Barbecue. 2761 Washington Blvd., Arlington
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
