Each guest at Jack Rose Dining Saloon starts with a cube of fried pork headcheese (alternative options are available for non-meat eaters). From there, it’s common to order a whiskey cocktail considering this D.C. joint, also a Foodable Top 25 restaurant, houses 2,300 different whiskeys. In fact, Jack Rose hosts the largest whiskey collection in the western hemisphere.
Because of this factoid, it was a vital mission for Executive Chef Russell Jones to make food that pairs well with the bar. Classically trained in French cuisine, Chef Russell fuses his background style with a southern slant, paying homage to his South Carolina roots.
The result? Menu items like rabbit atop a bed of marrow fat beans, ingredients he sources from an Amish farmer’s co-up in Pennsylvania. He also keeps up with the classics of bar food with a more chef-driven twist, like the sweet yet mildly spicy smoked whiskey wings. Like many chefs these days, Chef Russell, with previous ties to Restaurant Eve, puts a lot of emphasis on simplicity and high-quality products.
In this vignette, brought to you by the Foodable Network, we bring viewers into Jack Rose Dining Saloon to explore all of the above, and more. Bottoms up!