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 WebTV Network, we bring viewers into Jack Rose Dining Saloon to explore all of the above, and more. Bottoms up!