Jack Allen's Kitchen

Mix the brains that ruled the kitchen at Z Tejas for two decades, the beautiful Hill Country, and decent prices, and you have a winning combo.

Jack Allen's kitchen, in Oak Hill, surpassed my expectations. I figured we'd be walking into a fancified Applebees (you know, the neighborhood restaurant with the staple items), but I was welcomed by clean lines, an extensive menu, and simple yet sharp decor.

An thirty minute wait on a Wednesday night? Not too shabby... We waited sipping on Green Weed Teas (Jeremiah Weed Sweet Tea Vodka and green tea--Hey, Green Tea is supposed to be good for you!) and enjoying the very lively bar ambiance.

We were seated in a back room with warm lighting and heavy woods. Started with the Baked Gulf Oyster. These guys have a different topping every day...I had goat cheese and spinach. Remember gushers? These were like that, but for grown ups. It was tremendous.

We shared the Texas Gulf Blue Crab Gratin- Crab baked with artichoke hearts, spinach, parmesan, and grilled ciabatta. Melts in your mouth with chunks of crab just big enough to savor and the pungent parmesan that make an amazing duo. 

We also tried the Chile Mango Shrimp Tacos with black beans, rice, and guacamole. This was the only dish we tried that was lacking. It was a bad version of a Tex-Mex Scampi (never thought I'd use those two together).

Finally we had the Chorizo Stuffed Pork Tenderloin Medallions over chunky red potatoes and veggies. This has Z Tejas written all over it. It was moist, strong, and delicious. Who can pass up chorizo?!

The service was great, the manager was very attentive, the ambiance is very chill...but definitely more upscale than Z. 

Only down side is you have to make the trip out to HWY 71 and hope you don't miss the turn!

http://www.jackallenskitchen.com/