Monk’s BBQ opens in Purcellville
"It is a lot of fun watching this business grow," said owner Brian Jenkins. "Three years ago we were under a 10-by-10 tent hoping someone would come by," he added.
Jenkins and his wife Kirsten, along with their partners Nick Calabrese and Mike Jewell, started Monk's food truck in July 2011. For Jenkins, smoking barbecue is a personal passion which he's been doing on the weekends, while working at his day job at Visit Loudoun.
Monk's has become well known around the area, selling their barbecue at vineyards including Tarara, Doukenie and Breaux.
Since then, they've received many accolades, including "Best Food Truck in the DC Area" in 2013 by WTOP's listeners and readers poll.
When an opportunity became available to open a permanent restaurant location in the space previously held by Boodacades, at 251 N. 21st St., next to Southern States,
The 2,500-square-foot space has seating for 50 people inside and 35 on the patio.
Jenkins said they have a great selection of local beer and wine. As a fan of bourbon, he said they will offer craft drink specials every week, including drinks made with local favorite Catoctin Creek.
Monk's makes pulled pork, Texas brisket, pulled chicken, cured and smoked pastrami, Cajun turkey and their own cured hams, Jenkins said.
"We hit on a lot of different styles, which is why we have been popular," Jenkins said.
They offer a variety of homemade sauces including one that is made from Catoctin Creek's rye called blackberry whiskey barbecue sauce. There is also a raspberry chipotle merlot sauce, made from Corcoran's raspberry merlot wine.
For sides, Monk's makes smoked gouda mac-n-cheese, vinegar cole slaw, pasta salad and their own baked beans. Monk's will be open from 4-10 p.m. Thursday, 4-noon Friday, 11 a.m. - midnight, Saturday, 11 a.m. - midnight, Sunday 11 a.m. to 10 p.m.