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SMOKEY GOODNESS: AMARILLO RESTAURANT AND TAVERN
AMARILLO RESTAURANT & TAVERN Smokey Goodness
For 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.
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BY CHRIS HENDRICKSON
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.
“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.
IN SEPTEMBER 2018, THEY OPENED THEIR DOORS
The smokehouse was then constructed around the precious purveyors of the Amarillo’s smoky goodness.
The historic antique barback—which dates back to 1903—was the clincher.
“That sold me,” Brian said. “We knew it was going to be a total remodel, but the bones were there.”
What followed was a severalmonths-long process that included extensive demolition and renovation. The couple did much of the work themselves, adding their heart and soul to the walls, floors, ceilings and doors. Other fine-tuning occurred along the way, including menu-planning, logo design and the successful search for an executive chef.
From day one, the couple’s goal has been to elevate the traditional and exceed expectations by bringing barbecue and entertainment to the next level. As a result, the Amarillo’s menu is its showcase. Connie and Brian have gone to great lengths to preserve the integrity of the original recipes, even going so far as to import the hickory wood, which is not native to the Pacific Northwest.
With the help of Executive Chef Colin Evans, they strive to offer custom dishes with a unique Amarillo flair, celebrating the differences between the normal way and the Amarillo way. Guests will discover clever nuances throughout the menu that are meant to encourage exploration of new culinary ideas. Amarillo’s deep-fried pickles, as an example, are made from breadand-butter pickles rather than dill, and paired with a tantalizing custom-made dipping sauce.
The macaroni and cheese is freshlymade with every order, featuring rotinistyle pasta drenched in a bold and creamy blend of cheeses.
Their sausage is made from freshlyground brisket and pork that’s been painstakingly seasoned and stuffed into casings by hand. Sauces, seasonings, and rubs are all made from scratch, and smoked delicacies are 100 percent wood-smoked in Amarillo’s on-site smokers. Their efforts to stand out from other barbecue restaurants have resulted in a broadened ability to accommodate a variety of dietary needs, with both vegetarian and gluten free selections.
In addition to black bean burgers and portobello mushroom burgers, individuals will enjoy the house-brined salmon, which is smoked to perfection and served atop a classic Caesar salad.
THE AMARILLO RESTAURANT & TAVERN is located at 116 West Main Street, in the heart of downtown Monroe. Hours are Sunday through Thursday from 11 a.m. to 9 p.m., Friday and Saturday 11 a.m. to 11 p.m. Live entertainment is featured every weekend. Connie and Brian also offer catering that can be tailored to suit any occasion. For more information about the Amarillo, please visit the website at: the-amarillo.com or the Facebook page at facebook.com/ TheAmarillo.
• CONNIE ADAMS
Monroe Boys & Girls Club! Come explore the fun opportunities at the Monroe Boys & Girls Club! BEFORE/AFTERSCHOOL CARE Licensed before- and afterschool care providing fun and engaging activities for kids K–12. Contact us today! 261 Sky River Pkwy 360-794-4775 www.bgcsc.org YOUTH SPORTS Kids age 3–17 learn sportsmanship and teamwork with many of our youth sports programs. Flag football, volleyball and basketball! TEEN ADVENTURES Middle school and high school students have their own space at the Club! Field trips and activities throughout the year, including monthly Teen Nights! SUMMER CAMP Fun adventures for kids and teens throughout the summer, including field trips!
Uniquely, they feature homemade sugar-free barbecue sauce, made with the same intricate care as their traditional barbecue sauce.
The endeavor proved a challenge. As Brian tailored the recipe and worked to maintain the distinct flavor profile found in his other sauces, he reached for the Worcestershire sauce only to realize it had sugar in it too. He backed up a step and created a sugar-free Worcestershire sauce, added gluten- and MSG-free soy sauce to the mix, and sealed the deal with the best-tasting sugar substitute he could find.
Like the sugar-free barbecue sauce, menu items are finessed through hours of experimentation and taste-testing. The process has resulted in fun and unusual tidbits meant to delight guests’ taste buds and keep them coming back for more.
The popular “Pig Poppers” are jalapenos that have been stuffed with a custom cheese-blend and pulled pork,
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wrapped in bacon and then smoked to maximize the flavors.
“Anytime we can add smoke to something we do,” Connie said. “We’ve tried to smoke almost everything you can think of.”
To satisfy your sweet tooth, they offer “to die for” bread pudding in an ever
changing variety of flavors, including white chocolate peppermint, pumpkin spice and pineapple. It’s been a huge hit, with guests returning specifically to try the latest version.
Their hard work has resulted in a skillful blend of remarkable food, compelling entertainment and great drinks, with a charismatic ambiance that greets, welcomes and makes guests want to stay. They’ve built rewarding relationships with other Monroe businesses; Original Pilot House Coffees roasts a signature Amarillo blend, craft brew by Monroe’s Dreadnought Brewing is available on tap, and Monroe’s Amigo Arts crafted Amarillo’s custom sign and various decorative accents found inside.
Although they haven’t served any movie stars as of yet, the clientele has included many local movers and shakers, and the live music speaks for itself. The stage has been graced by numerous locally-famous musicians and bands, such as Monroe native Dakota Neuman, local strummer Paul Jenkins, delta blues performer Brett Brenton, up-and-coming singer Darin Jones, and popular country bands Hard Knocks ‘n’ Country, Highway 9, Low Down Drifters, and many others.
Friday and Saturday nights feature headline performers, with live music often offered on Sundays too. Check the Facebook page for updates, new shows and information about open mic nights, improv comedy and country line dancing lessons!
“Come often and bring friends,” Brian said.
The future of the Amarillo looks bright! Next on the horizon, Connie and Brian will further enhance their space by adding outdoor seating. The motivated couple also plan to share their edible art with even more barbecue lovers, by participating as a vendor at several local upcoming festivals and events.
“Nothing goes together like barbecue and summer sunshine,” Connie said. “Stop by and give us a try!” CM
YOUR LOCAL COFFEE ROASTER get a FREE DRINK with purchase of pound of coffee
