Eat By Numbers: EPIC Smokehouse

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we fire up the engines and head over to the recently opened EPIC Smokehouse in Arlington. A partnership between longtime pals Joon Yang and Wayne Halleran – who used to work together at The Palm in Tysons Corner – the hazy hangout is a carnivore’s delight. We find out just how many of their cocktails use meat as an ingredient, how many times bacon pops up in dishes, and the number of proteins they’ve chosen to showcase.

EPIC Smokehouse

Seats in the restaurant: 100, 84 inside and 16 outside

Months it took to build: Nine

Wines available: Over 60

Beers available: 14, plus a cider on tap

Varieties of wood used to smoke dishes: Three, maple, hickory and applewood

Smoked dishes: Seven, including Horseradish-Crusted Prime Rib and Cold Smoked Salmon

Get the rest of the numbers by clicking over to CityEats’ Plate blog now.

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