Texas Jacks: Designing for Barbecue

Published by DC by Design. By Jennifer Sergent.

View fullsize

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.

Opening Date Set for New Barbecue Restaurant in Arlington

Published by Arlington Patch. By Mary Ann Barton.

View fullsize

Image courtesy of Texas Jack's Facebook page

Partners Steve Roberts and Paul Capetanakis will open Texas Jacks Barbecue on Monday in Arlington.

The restaurant and bar will have 145 seats at its location, 2761 Washington Blvd., near Clarendon. The eatery will open with dinner service and expand into weekend brunch and lunch in the future, according to a news release.

Texas Jacks’ design scheme is being created by Akseizer Design Group, LLC (ADG). Texas Jacks will merge modern industrial minimalism with rustic cowboy touches. Guests will find western murals, repurposed wood and other salvaged materials combined with sleeker urban finishes to create a comfortable, relaxing vibe for dining.

The large open kitchen, which offers eight counter seats as well, will be the backdrop for dining along with an expansive 54-seat bar area that also will have a 20-seat communal table. The 6,700 square-foot restaurant will also spill out to the outdoor patio weather permitting with another 26 seats.

Texas Jacks will also offer complimentary valet parking during dinner service and accept reservations for larger parties. There will be a private dining room, with its own bar that can accommodate 35 guests for a seated dinner.

Matt Lang, the 2011 winner of the Food Network barbecue show, Best in Smoke, has been tapped as the executive chef. Guests may know his barbecue expertise from his stints at Fette Sau, voted the number one barbecue restaurant in New York by Zagat, and at Hill Country in Washington, DC. His upcoming menu for Texas Jacks is focused on barbecue classics, while also showcasing the Mexican and German food cultures that served as early inspiration for what barbecue has become today.

The name of the restaurant, Texas Jack, comes from a legendary cowboy originally from Pleasure Hill, near Palmyra. Virginia. Texas Jack lived an extraordinary but short life (1846 to 1880). He was a Texas cowboy, Civil War veteran, federal scout, sharp shooter, liaison to the Pawnee Indian Tribe, actor, journalist, teacher and devoted husband to Josephine Morlacchi, a world famous ballet dancer from Milan, Italy.

Guests can anticipate smoked offerings that include Brisket, Beef Short Ribs, both salt and pepper rubbed; a rotating cast of Pulled Pork and Sausage offerings, as well as weekly specials featuring interesting items such as Jerked Goat and Beef Cheeks sourced from local farms.

For libations at this modern watering hole, Remzi Yilmaz has been appointed beverage director and assistant general manager of Texas Jacks Barbecue. Formerly on the opening teams of Napoleon Bistro & Lounge in the Adams Morgan, and also at Hill County, Yilmaz will spearhead the drinking side of the barbecue-focused menu, keeping the innovative cocktails simple, incorporating quality ingredients to deliver a new experience. Texas Jacks seasonal libations will bring the kitchen into the mix as much as possible. Cocktails will be priced from $12 to $14.

Additional offerings will include local craft draft beers, fine keg wines and well-balanced whiskey selections. Each drink at Texas Jacks will come with its own history and origin. In honor of Texas Jack’s beloved wife, one of the featured cocktails is the Josephine, made with bourbon, smoked fruits, herbs and prosecco.

The restaurant is located five blocks from the Clarendon Metro, accessible on the Orange Line. It will be open Monday through Sunday, from 5 p.m. to 2 a.m. The kitchen will close at 1 a.m., one hour before bar closure.

See original article here.