From our friends at Texas Jacks Barbecue...
Partners Steve Roberts and Paul Capetanakis are pleased to announce the late November opening of Texas Jacks Barbecue, located at 2761 Washington Blvd., Arlington, Virginia, 22201. Barbecue fans won’t want to miss Texas Jack’s American classics with influences from the Mexican and German food cultures which served as early inspiration for what barbecue has become today.
Executive Chef Matt Lang’s opening menu will showcase tender smoked meats served by the pound like Brisket; Pulled Pork; Beef Short Rib; Sausage; Pork Belly; St. Louis Style Spare Ribs; Jerked Leg Of Goat, and Jerked Lamb Belly, as well as a la carte sides like Smashed Cucumber Salad with yogurt, rice wine vinegar and jalapeño; Warm Potato Salad, fried potatoes with a warm bacon vinaigrette; Esquites, grilled corn off cob with mayo, Mexican cheese, cilantro and jalapeño; Fried Chick Pea Salad with chorizo, epazote and lime juice; Fried Brussels Sprouts with lemon juice and parmesan; Not So Spicy Coleslaw with jalapeño, cilantro, red onion and cotija cheese, as well as Macaroni & Cheese. Smoked meats range in price from $6/lb. to $22/lb. A la carte sides range in price from $4 to $8, appetizers range from $8 to $12, and sandwiches, $8 to $12.
In addition to the main menu at Texas Jacks, those who saddle up to dine at the bar can anticipate a featured menu with dishes such as Spicy Mexican Style Shrimp Cocktail; No Masa Sope Style Smashed Fried Potato with beans, pulled pork and cheese; Nachos with beans, pulled pork, white queso, crema, salsa verde and salsa roja; Chilaquiles, a smothered version of nachos; Kale Caesar Salad with croutons and parmesan; Burger, a classic double with American cheese, lettuce, tomato and piquin chile mayo; 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, as well as Smoked Tofu Tacos. The bar menu ranges in price from $8 to $12.
Lang’s career began in Manhattan at the much-lauded Pearl Oyster Bar, while still attending the French Culinary Institute in 2004. In 2007, Lang started running the kitchen at the newly opened barbecue restaurant in NYC, Fette Sau. Here he created a unique menu inspired by every single region that partakes in the style of cooking that we so fondly call barbecue. Fette Sau was voted the number one barbecue restaurant in New York by Zagat, holding that position on Zagat for each year that Lang ran the kitchen, as well as receiving a glowing review in 2007 by The New York Times. Matt Lang has competed on the Food Network Barbecue show, Best in Smoke, competing against barbecue giants like Famous Dave, Chris Lilley, and Brad Orrison, amongst others. In 2014, Lang moved to Rockville, MD, where he worked as sous chef at Hill Country BBQ before being tapped as executive chef of Texas Jacks in March 2015.
For the perfect beverage pairing at Texas Jacks, guests can enjoy craft cocktails created by Remzi Yilmaz, the beverage director and assistant general manager of the restaurant. Formerly on the opening team of Hill County, Yilmaz will keep the cocktails simple, incorporating quality ingredients to deliver a fresh experience. Libation highlights include Jack’s Mule with fresh lime, mint, good quality 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 & lime, jalapeño-peppercorn simple syrup and egg whites; Boulevardier, an old classic with Campari, sweet vermouth, rye whiskey and an orange twist; Mint Julep with sugar syrup, mint, bourbon and bitters, and the Clover Club Cocktail, a beautiful cocktail with gin, egg white, fresh lemon juice and raspberry syrup. Craft cocktails range in price from $12 to $14.
Additional beverage offerings will include local craft draft beers, fine keg wines, available by the glass and carafe, as well as choice of well-balanced whiskey selections. Examples of craft beers on tap are Jail Break Infinite Amber Ale; Port City Optimal Wit; Lost Rhino Rhino Chasers Pilsner; Killer Kolsch; Bold Rock Cider; Ocelot; Old Ox; Atlas Brew Works; DC Brau; 3 Star Brewing andCaboose Brown Ale. Canned and bottled beer options include Anderson Valley Wild Turkey Bourbon Stout; Avery White Rascal; Bear Republic Racer 5 IPA; Bell’s Two hearted American-style India Pale Ale; Bison Organic Chocolate stout; New Belgium Fat Tire; Bud Lite; Miller Lite; Corona; Blue Moon; Stella Artois; Yuengling; Anchor Stream; Kona Longboard; Founding Farmers pale ale, and the Port City Porter. Beers range in price from $6 to $10, wines by the glass are $8 to $12, and by the carafe, $12 to $18.
Texas Jacks’ large open kitchen offers eight counter seats and is the backdrop for dining room. Guests will gravitate to the restaurant’s expansive 14-seat bar and 20-seat communal table. The 6,700 square-foot restaurant also spills out to the outdoor patio weather permitting with another 26 seats. Affording exceptional hospitality, Texas Jacks will also offer complimentary valet parking during dinner service and accept reservations for larger parties. There is also a private dining room with its own bar that can accommodate 35 guests for a seated dinner.
Texas Jacks Barbecue is located at 2761 Washington Blvd., Arlington, Virginia 22201. The restaurant is located five blocks from the Clarendon Metro, accessible on the Orange and Silver lines. It will be open Monday through Sunday, from 4 PM to 2 AM. The kitchen closes at 1 AM, one hour before bar closure. Weekend brunch and lunch service will be introduced at a later date. For limited reservations for parties of six or more and additional information, please call (703) 875-0477.
