Jack's BBQ

Jack's BBQ Restaurant Review:

About the restaurant: Texas native Jack Timmons got sick of waiting for someone else to open a barbecue joint worth its salt and did it himself. The big SoDo space sports bare-bones tables and cafeteria-style chairs.

Likes: Brisket; cocktails.
Dislikes: The sides aren’t as up to snuff as the rest of the menu.

Food & Drinks: Jack's BBQ fills up with people fighting for first dibs on the oversize beef ribs (Tuesdays only), signature brisket and pork ribs. Lonestar State touches show up all over, from the Frito pie and the queso among the appetizers to the Texas caviar (black eye pea salad) and mac and cheese as sides. While there isn’t any Texas wine on the menu, that’s in part because there is only a half-dozen options total. Beer is a better choice with local favorites as well as Texas’ Shiner Bock. Affordable drinks include creative spins on classics, like the smoked Old Fashioned and a Bloody Mary with the house spicy BBQ sauce. Desserts stick to the script with Texas State Fair championship pecan pie, and banana pudding. And while the place doesn’t really do breakfast, stop in on weekday mornings for another Texas tradition sorely missing in Seattle: breakfast tacos.