Jack Allen’s Kitchen focuses on farm to table, locally sourced Texas ingredients. Chef and owner, Jack Gilmore, works closely with local farmers and ranchers to bring the freshest ingredients into the kitchen. The menu is a mix of classic southern style dishes with a hint of southwestern flare; highlighting different seasonal and local flavor combinations.
Atmosphere: The welcoming dinning room and open patio, not to mention attentive servers and bar staff, are perfect for happy hour and dining patrons. Not only does Jack Allen’s Kitchen support local farmers, ranchers, and breweries, they support local artists too. The dining room is filled with unique art created by local artist that costumers can purchase right off the wall.
Happy Hour: Jack Allen’s Kitchen happy hour specials are served seven days a week and include drink specials, as well as half off all appetizers. Jack Allen’s Kitchen has a variety of unique and refreshing cocktails, featuring local Texas Spirits and beers, to quench your thirst. Pull up a chair and order a custom cocktail, like the popular Mango-Habanero Rita, a slightly sweet margarita with a hint of heat that leaves you wanting more. Or try a personal favorite, the Tito’s Sage and Grapefruit Splash, a refreshing yet slightly earthy cocktail made with fresh sage and grapefruit juice. Cocktails served with a plate of juicy Bacon Wrapped Texas Quail or the BLT Sliders, with fried pork belly, fried green
tomatoes, JAK’s slaw and house made pimiento cheese (seriously order these!); is a Texas style happy hour that is sure to please.
Brunch: Jack Allen’s Kitchen serves brunch every Sunday from 10am-2pm. The brunch is served buffet style with cooked to order items such as Biscuits with Green Chile Gravy, eggs and pancakes all available. Look for house specialties, such as Fresh Tomato and Basil Pie, Green Chile Mac and Cheese, Migas and farm fresh salads and seasonal fruits. Brunch wouldn’t be complete without a Fresh Squeezed Orange Juice Mimosa, Bloody Mary or Jack’s Famous Pomegranate Sangria.
Lunch and Dinner: Jack Allen’s Kitchen lunch and dinner menus feature a variety of items perfect for any appetite. Start dinner with Carl Miller’s Layered Chunky Queso (a green chile pork
queso with guacamole) as every purchase helps support The Lone Star Paralysis Foundation. From there, choose an entree from popular items including “Chicken Fried Anything” or a “South Texas Taco Platter” (with five different taco options; including vegetarian and seafood) to burgers and fresh salads. The Country Club Fancy Chicken Salad, with grilled achiote chicken, fresh ﬁgs, pears, spicy walnuts, crumbled bleu cheese and champagne vinaigrette or Chorizo Stuffed Pork Tenderloin Medallions Roasted, with garlic cream sauce with chunky red smashers and Chef’s veggies; are my usual ‘go-to’ entrees. Be sure and check out the daily specials, based on current fresh, seasonal ingredients acquired from local farms. Daily specials have included such items, as Grilled Gulf Tuna Steak, Wild Boar Boudin Fritters, and “Hillside Farms” Fried Green Tomatoes.
Kids: Jack Allen’s Kitchen is family and kid-friendly. Menu items include, burgers, cheese burger, mac and cheese, quesadillas, and chicken tenders.
Mason Jars: Mason jars filled with popular house made items, such as house made salad dressings, salsa, pimiento cheese, pickled jalapenos and beets are available for purchase.
Jack Allen’s Kitchen:
Round Rock Location:
2500 Hoppe Trail
Round Rock, TX 78681
Oak Hill Location:
7720 Highway 71 West
Austin, TX 78735
Information for both locations:
Monday – Thursday: 11am – 10pm
Friday and Saturday: 11am – 11pm
Sunday: 10am – 10pm (Brunch 10am – 2pm)
Reservations: Yes, online and via phone
Price Range: Entrees: $10.00-$25.00
Patio Seating: Yes
Take-Out Available: Yes
Brunch: Sunday only 10am-2pm)
Happy Hour: Half price on all appetizers and select drink specials. Happy Hour Hours: Monday – Friday: 3pm-7pm and Saturday – Sunday 3pm-5pm
Recommended menu items:
Drinks: Mango-Habanero Rita, Tito’s Sage and Grapefruit Splash
Appetizers: Bacon Wrapped Texas Quail, BLT Sliders, Carl Miller’s Layered Chunky Queso, Chicken Nachitos
Lunch/Dinner: Country Club Fancy Chicken Salad, Green Chile Pork Tacos, Chorizo Stuffed Pork Tenderloin Medallions
To-go: Mason jars filled with house made pimiento cheese or salad dressing