Uncle Jack’s Meat House
Uncle Jack’s Meat House was brimming with some masked and some unmasked faces last week as they held a soft VIP opening for their new Atlanta location at Peachtree Corners.
It was super fun because special guest Ric Flair was in the house to “cut the ribbon” on the Ric Flair Suite. It was nice meeting the Founder and CEO of several Atlanta eateries including Uncle Jack’s Meat House, Willie Degel.
Uncle Jack’s Meat House is an American Bar & Grill that specializes in quality meats. The New York Meat House styled interior was spacious with actual meat on display.
They have a very extensive drink menu that include cocktails, mocktails, wine, whiskey and beer. It was the Stemmari Moscato and a Moscow Mule for me.
While I waited on food to be served I grabbed a few bites from the charcuterie table. The Chocolate Chip & Maple Bacon cookie was a very interesting but delectable taste for me. That’s what’s different to me about this place. Even though I’ve eaten at many eateries around town I am still always pleased when I find something new.
These are a few of the “Munchies” that I got to try.
Applewood Smoked Bacon
dipped in homemade Peanut Butter? Yeah. And guess what? it was GOOD! The saltiness of the bacon together with the peanut butter and sweet chipotle maple glaze was a wonderful combination.
Maine Lobster & Avocado Mini Tacos
Taro Root Shell, Herb Mayonnaise
The Peachtree Burger aka “The Duke”
Dry aged W.J.D. Burger Blend, Fresh Georgia Peach Jam, Homemade Peanut Butter, Maple Bacon, Brioche Bun.
Swedish Meatballs
Ground W.J.D. Blend Prime Beef, Pan Gravy
Crispy Pork Belly Chicharrons
New Zealand Lollipop Lamb Chops
Dijon Mustard, Rosemary Panko
The highlight of the night was of course Former WWF Wrestler Extraordinaire, Ric Flair. What a tremendous energy he has! Just like the old days. Woooo!
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Make sure you stop by this place if you are in the area. They are located at 5552 Peachtree Parkway in Peachtree Corners, Georgia. Head over to their Facebook page for more info. unclejacksmeathouse
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