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.
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