Published in the Washington, D.C. Eater. By Meredith Bethune.
The barbecue restaurant is opening next week.
Texas Jack's is getting ready to open December 7.
The restaurant will specialize in barbecue specialties like brisket, beef short ribs, sausage, jerked goat and beef cheeks. The menu will also pay homage to both the German and Mexican influences on Texas food.
The design relies on plenty of wooden accents and white, painted brick walls, and bar stools covered in white and brown-spotted cowhide. The earth tones are offset by small pops of color courtesy of the white and yellow plaid booths, a yellow accent wall, and a colorful mural of the United States.
Industrial elements like exposed lightbulbs and ventilation ducts seem to purposely contrast with the tin ceiling and wall covered in a selenium-toned photo of a cattle ranch.
See original article here.