Jack Allen's Kitchen

By Shannon Colletti Friday, 26 February 2010

SOUTHWEST AUSTIN — When entering Jack Allen’s Kitchen, guests face a choice: head to the spacious lounge and bar on the right, or veer left to the dining room and covered patio. Neutral orange tapestries hanging from the ceiling divide the two spaces and nicely complement the interior, full of reclaimed wood, earthy tones and natural light.

Opened in late December by Chef Jack Gilmore and Tom Kamm, the upscale, casual restaurant serves affordable, Texas-inspired cuisine and offers happy hour specials seven days a week.

Gilmore was the founding chef at Z’Tejas Southwestern Grill and has been a chef for 35 years. Before Z’Tejas, where he worked for 20 years overseeing culinary operations, Gilmore gained experience working at and opening numerous restaurants.

Kamm also has an extensive background in the industry. He waited tables and bartended, owned his own restaurant—La Margarita in Round Rock—and spent the last 18 years at Z’Tejas, most recently as beverage director.

In September the two left the chain to pursue their dream of opening a restaurant.

“We wanted to create the next great restaurant in Austin,” Kamm said. “We wanted to create a place that was very comfortable, where everyone felt welcome. We wanted it to be value driven so we could see people come two or three times a week.”

As soon as Gilmore and Kamm discovered the building overlooking Williams Creek on Hwy. 71 in Oak Hill, they knew it was the one.

The menu is in accord with the surroundings, comforting yet refined. The owners use dozens of local vendors, ensuring their ingredients are fresh and flavorful.

“We’re as local as you can get. Everything is from Texas, except for things you can’t get here,” Gilmore said.

The food evokes warm, homey feelings, starting with the complimentary pimiento cheese and house-made flatbread crackers, a refreshing departure from the standard chips and salsa at many restaurants.

The Steak and Arugula Salad ($12.99), a hearty dish of seared beef tenderloin, arugula and baby romaine, radishes and a light caper mustard dressing, arrives topped with warm, slim-cut onion rings.

The crave-worthy Green Chile Cheese Burger ($9.99) proves memorable: Juicy, tender sirloin is covered in melted jack cheese, roasted green chilies, dill pickles and jalapeño mayonnaise on a soft, sweet sourdough bun. Sweet potato fries supplement the burger nicely.

Dessert lovers will appreciate pastry chef Diana Sanchez’s confections—such as Jack’s Banana Toffee Pie ($5.95).

“We feel like this concept has got legs and can travel,” Gilmore said, “and we really think we can do more restaurants like this in Austin.”