Austin original expands to Round Rock

Original dishes, local ingredients, a comfortable atmosphere and excellent service: These are fundamentals of the restaurant business that are often spoken of but rarely achieved together.

Since opening the first Jack Allen's Kitchen in the Oak Hill neighborhood of South Austin in December 2009, co-owners Jack Gilmore and Tom Kamm have held true to these tenets and developed a loyal following throughout the region. The success of the first restaurant spurred the opening of the newest Jack Allen's location in Round Rock on Oct. 1.

"We really felt like Oak Hill was a great restaurant community with a lot of small communities surrounding it," said Gilmore, who is also Jack Allen's executive chef. "We felt like we could have the same thing here in Round Rock, where you've got Hutto, Taylor, Pflugerville and Avery Ranch .... We felt like we could capture the same kind of neighborhood feel.

"We're excited to be a part of the Round Rock culinary scene. We're trying to fill that niche where people are looking for something new and vibrant. Because we cater to local farmers and vendors, we're hoping to fill something that was missing here in Round Rock."

Gilmore and Kamm are dedicated to using local ingredients and promoting the food of local farmers. They believe this method makes for better dishes and builds ties within the cities they live and work. Jack Allen's also offers Texas-originated beers, wines and spirits to its customers.

"One of the reasons we opened up the restaurant is because we wanted to support the local economy and support local vendors," Gilmore said. "Local food means a lot. It has changed our model a little bit, but it hasn't affected our core menu. I can honestly tell you it's not cheaper to go local, but it's better to go local because the quality is better."

Gilmore estimates at least 80 percent of the ingredients on most of the plates he serves are made with Texas-grown ingredients. Gilmore said he regularly travels throughout the state in search of the best produce and meats to feature in his restaurants.

Great ingredients, however, require the right recipes and skilled chefs to make their best qualities come out. Jack Allen's features a variety of original plates designed to satisfy a range of palates.

"We wanted to be able to bring six to eight people from all over the country to the table and they would all feel satisfied with ordering different things, and they would all love it," Gilmore said. "We're very diversified in a friendly way."

Jack Allen's menu features staples developed at the Austin restaurant and nightly specials devised from what is gathered from the local farms and farmers markets.

Appetizers on the Jack Allen's menu include bacon-wrapped Texas quail served with jalapeo and peach jams on a fig salad ($12.99), and a smashed guacamole made with avocado, pumpkin seeds and cotija cheese ($8.99). For entrees, customers can choose from a long list of grilled meats such as chorizo-stuffed pork tenderloin medallions ($15.99), taco platters ($9.99–$13.99), chicken-fried dishes ($10.99–$13.99), or sandwiches and burgers ($9.99–$10.99).

The final piece of the experience Gilmore and Hamm have tried to create at Jack Allen's is a welcoming atmosphere combined with top-rate service. The co-owners said they intentionally designed the layout and feel of the restaurant to accommodate a range of customers—just like the menu.

"You want people feel people to feel comfortable walking in," Hamm said. "We want people to be able to have whatever kind of experience they want, whether it's very casual or really doing it up."

Jack Allen's Kitchen, 2500 Hoppe Trail, Round Rock, 215-0372, www.jackallenskitchen.com

• Mon.–Thu. 11 a.m.–10 p.m.
• Fri.–Sat. 11 a.m.–11 p.m.
• Sun. 10 a.m.–10 p.m.