By Janelle Bitker
Attention Midtown barbecue nerds: brisket is on its way.
Brisket - one of the trickiest, time-consuming and luscious meats to prepare and the king of Texas-style BBQ - will be the star of Tank House, an upcoming bar located at the site of Sacramento's oldest water tank.
Tank House's BBQ will lean toward West Texas and Kansas City styles - meaning a variety of meats that are seasoned, smoked then sauced - but that may change.
"We want to give our chef the freedom to kind of make it our own style," said Tyler Williams, co-owner along with his wife, Melissa.
Who is this chef? Williams will make the announcement in a week or two, but he noted that the pitmaster has the credentials to manage a wood-burning smoker. What kind of wood? Burnt ends? It'll all depend on the pitmaster.
Williams, a bartender at The Golden Bear for nine years, is going for a simple, "shot and beer" oriented bar with a heavy emphasis on local beers. He's hoping to have a beer pairing program, featuring some of his favorites like Ruhstaller's Gilt Edge lager and New Helvetia's Saison Solon. Tank House will have a full bar, but it'll stay away from craft cocktails and artisanal bourbons.
Tank House is set to open in early August, and so far, Williams is feeling optimistic.
Tank House will be at 1925 J Street., Sacramento; tankhousesacramento.com