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UPDATED: Texas Jack’s Barbecue to Open on Dec. 7 Near Clarendon

(Updated at 1:35 p.m.) The crew behind the new Texas Jack’s Barbecue plans to start serving diners near Clarendon on Dec. 7, giving them a comfortable place to eat while going beyond expected barbecue standards.

The restaurant occupies the former home of Tallula and EatBar at 2761 Washington Blvd in Lyon Park.

The space now is unrecognizable, combining both locations to create a dining room and bar, partially separated by a wall with two doorways and three large, open windows. Both rooms are filled with reclaimed wood and other locally-sourced materials that make up the chairs, tables, bar and wall panels.

“We wanted to just make sure no matter when people come into the space, they feel comfortable being here and really enjoy themselves,” co-owner Steve Roberts said. “We also obviously wanted to focus on outstanding barbecue, making creative choices with top-quality meats.”

This choice meat comes from throughout the United States, including locally. Roberts said it’s all hormone- and antibiotic-free and spends three to four hours in one of two massive smokers.

The man in charge of that meat is Executive Chef Matt Lang, winner of Food Network’s Best in Smoke in 2011. He said much of his inspiration for Texas Jack’s menu is from Mexican influence.

“It’s what I’ve always been interested in cooking, and that’s what I mainly do,” he said. “My idea is to elevate the dishes you typically see at barbecue restaurants and give people what they aren’t expecting.”

While the meats — including brisket, pulled pork, sausage and pork and beef ribs — will be fairly straightforward, Lang is putting his own twist on Mexican-American fare to create separate dining room and bar menus, though guests can order from either in both areas.

He also had advice for how diners should approach the menu.

“I’d like to encourage guests to share and have them understand the best way to do this is get a plate of barbecue with whatever sides you want and share,” he said.

Platters and meals with barbecue meats cost between $12 and $20. The menu, though it’s not finalized, will also have appetizers and sandwiches, prices ranging from $8 to $16.

Other restaurant amenities include an open kitchen, ADA-friendly tables, accommodations for large parties or communal dining, a room that can be rented for private events, valet parking during peak hours, a bar equipped with outlets and USB ports, and both beer and wine on tap.

The space is also environmentally-friendly, reducing waste by installing all LED lighting fixtures and serving food on traditional enamelware, unlike many barbecue places that serve on paper plates and in cardboard boats.

“Many times, you’ll go into a barbecue place and there’s a lot of waste,” Roberts said. “There’s nothing throwaway about anything we have here, and we’re trying to be as sensitive as we can as far as sustainability and what we’re doing to the environment.”

Texas Jack’s plans to be open seven days a week from 4 p.m. to 2 a.m.

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