Jack's BBQ is moving into the former Bogart's space on Airport Way. Seattle Mag's Julien Perry reports that Seattle's "King of Brisket" Jack Timmons will be smoking meat at the new barbecue restaurant all the day long in an on-site 13,500-pound, 21-foot-long, "giant steampunk, humungous smoker." All that meat will be accompanied by sides like "Texas caviar" (black-eyed pea salad), mac and cheese, and banana pudding and vinegar pie for dessert.
Timmons has been hosting The Seattle Brisket Experience pop-ups for the past year-and-a-half, and now he's opening Jack's BBQ in an about 6,000-square-foot building between SoDo and Georgetown that serves the lunch rush and the stadium crowd. He plans to sell football packages that include food, booze, and a shuttle to the game and back.
In addition to a dining room and 15-seat bar, the interior includes a stage for live music and a 60-seat separate back room for events and private dinners. Expect a straightforward bar program including martinis with pickled okra and a mix of craft and cheap beers.
Lunch and dinner will be offered from the get-go, and breakfast is also in the works. Timmons is planning to open Jack's BBQ this June or July.
[Photo: Seattle Brisket Experience/Tumblr]
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