willie meat house

First Venture Outside New York for Celebrity Restaurateur & Reality Show Host Willie Degel

DULUTH, Ga.  – New York’s greatest steak is coming to the Atlanta area this month with the opening of Uncle Jack’s Meat House in Duluth, Ga., a northern suburb of Atlanta. The brainchild of ‘Steak Doctor” Willie Degel – proprietor of the official steak sandwich of Madison Square Garden as well as one-time host of the Food Network’s Restaurant Stakeout reality show – the restaurant will feature several of Degel’s signature steaks as well as an affordable farm-to-table menu created specifically for his new Meat House concept.

Located at 6590 Sugarloaf Parkway, in clear view of the Infinite Energy Arena, the eatery will be Degel’s first outside his native New York. His flagship restaurant is the 20-year-old Uncle Jack’s Steakhouse, an upmarket establishment with a Prohibition-style decor that was inspired by his godfather’s 1920s restaurant/speakeasy. His empire also includes two other Uncle Jack’s Steakhouse locations in Manhattan, Uncle Jack’s Steak Sandwich Shoppe in Madison Square Garden, and Jack’s Shack Organic Eatery on Long Island.

Uncle Jack’s Meat House in Duluth marks the debut of a new Degel restaurant model tailored to moderate budgets, current eating trends, clientele ranging from millennials and families to business executives, and an emphasis on natural, organic and sustainable ingredients.

Always-popular filet, New York strip and ribeye options – all created with Degel’s special steakcraft – will join shareable starters like Long Island Duck Meatballs and Maine Lobster & Avocado Mini Tacos, entrees like a Duroc Log Bone Pork Chop and Jack Pot seafood stew, and an assortment of burgers, sandwiches, seasonal salads, sinful desserts, and locally sourced craft cocktails, beers and wines.  Prices range from $9 for a pork belly chicharrones appetizer and $14 for a falafel burger to $55 for a 24 oz ribeye.

The Duluth opening in mid-July will be followed by a second Uncle Jack’s Meat House in Queens this fall, giving Degel four different concepts that he plans to franchise to expand his brand. Atlanta will be among his initial target markets.

“Atlanta is a great eating city, offers outdoor eating nine or ten months of the year, and has restaurants with big personality. That makes it a perfect fit for what I do,” Degel said. “Duluth gives us an ideal proving ground for the Uncle Jack’s Meat House concept and a way to build brand recognition for other locations in the metropolitan area.”

The Duluth restaurant has the look and feel of a 1900s building in New York’s Meatpacking District, complete with aged cement, raw vintage steel,  subway tile, meat hooks, custom light fixtures incorporating butchers’ cleavers and chefs’ knives, custom wallpaper featuring archival butcher photos, and flying pigs and steer heads mounted on the walls. Tufted banquettes and red vinyl seating trimmed with pewter grommets provide an I-want-to-sit-there pop while also reinforcing the vintage theme.

The restaurant will serve lunch and dinner as well as weekend brunch with seating for about 60 people inside, 14 at the bar and 80 on the outdoor eating/drinking/lounging patio. Music handpicked by Degel’s longtime DJ will set the tone both inside and outside based on time of day, delivering a completely custom listening experience nicknamed “Jack’s Jams” that matches the high energy of the menu and the decor.

For more information, visit www.unclejacksmeathouse.com.

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