The tortilla machine is live. When customers enter the soon-to-open Jackalope in Columbia City, the staff can dispatch a handful of flour tortilla dough balls into this device, which spits them out freshly baked.
“The tortillas that come to your table are 20 seconds old,” says owner Jack Timmons. He remembers being enthralled by a similar device at the Blue Goose Cantina when he was growing up in Dallas.
Timmons, of course, is the guy behind Jack’s BBQ. In 2014, his SoDo roadhouse ended those tiresome conversations about how Seattle had no good barbecue. Now Jack’s is four locations strong (with another in the works in
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