NIGHTLIFE
Smokey Goodness
AMARILLO
RESTAURANT & TAVERN
F
BY CHRIS HENDRICKSON
or Amarillo Restaurant and Tavern owners Connie and Brian Adams, the art of crafting a destination eatery has not been unlike the meticulous melding of ingredients it takes to concoct one of Amarillo’s signature blends of barbecue sauce. It takes time, patience, and a whole lot of heart. And a little star power sure hasn’t hurt. The Amarillo is a labor of love for Connie and Brian, who plucked the nationally-known Texasstyle barbecue joint out of Omaha, Nebraska, and situated it in Monroe’s historic downtown core. The family-friendly restaurant offers an array of authentic barbecue delicacies including corned beef, ribs, brisket, melt-in-your-mouth pulled pork, delectable smoked chicken, and much more. The two have escalated food preparation to an artistic level, offering homemade dishes and custom beverages, set against a dynamic backdrop of live entertainment meant to dazzle, excite and inspire. “Brian and I always dreamed that our Amarillo would be a family-friendly place where people could enjoy great food and great music,” Connie said. “We are thrilled that we get to realize our dream in Monroe. The community has embraced us every step of the way and we’re very grateful.” Initially founded by Texas native Gordon Campbell, the original Amarillo Restaurant in Nebraska boasted an array of celebrity clientele, including Sean Penn, Garth Brooks, Tim McGraw and many others. When Connie and Brian purchased the iconic eatery in 2010, they bought the soul of the Amarillo, including its name, website and extensive collection of custom, trademark recipes. But opening the doors and welcoming customers wasn’t something that happened overnight. After buying the restaurant, the Nebraska residents took a few years to master the art of true Texasstyle barbecue, a hearty genre known for its dryrubbed meats cooked slowly over hickory wood, complimented by sweet, tomato-based barbecue sauce served on the side.
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“We had fun,” Connie said. “We parked our smoker in the driveway and had parties, letting our neighbors sample the results.” After taking the time to hone their craft, it was all about finding the perfect location. The couple packed up and headed for Washington state, excited to make it their home and realize their dream of opening the Amarillo. They settled in Snohomish County and the hunt for a location began in earnest. The search was exhaustive, and nothing was quite right. Finally, one afternoon, Brian decided to explore Monroe’s Main Street to get a better feel for the neighborhood. He peered through the windows of what was formerly the Chopping Block Tavern and was instantly intrigued. Once he and Connie got inside, they knew it was perfect. It had a timeless, classic, saloon-type feel, with roughly 3,000 square feet of space available for cooking, dining, drinking, performing and dancing. Importantly, there was room for their smokers, each of which holds 1,000 pounds of meat. The smokers are so large they had to be hoisted in on a crane and settled carefully onto a concrete pad.
