About Old Glory

We Love BBQ

Of all of our "native" food, barbecue is uniquely, authentically and gloriously All-American. Old Glory, located on historic M Street in Georgetown, captures the food, flavor and feel of the great barbecue restaurants of the United States, and offers representations of each styles of barbecue served in different parts of the country. "It looks like a rib joint, sounds like a rib joint and smells like one...most important, of course, the kitchen smokes fine barbecue," says the Washington Post.

The huge barbecue pit, the open kitchen, and the 1901 Silver Dollar Four Winds hand-crafted bar, create lively, exciting atmosphere that is downright down-home.

We feature authentic Bar-B-Que. Great Bar-B-Que ain't just cooked... It's nurtured, it's felt. It can come from a sawed off 55 gallon drum on the side of the road in Savannah, or from the sparkling kitchen of a 150 seat restaurant in Kansas City, but the feeling is the same, True "Q".

In addition to our reowned Bar-B-Que, other signature items include Claw Hammer Pulled Pork and our Award Winning Lamb. We ain't just whistlin' Dixie here - take a look at the trophy case in the front of the restaurant!
Of all the culinary styles to be found in our vast land, Bar-B-Que is uniquely, authentically, and gloriously All American.

To salute the essence and diversity of our nation's regional cooking styles, Old Glory offers genuinely slow cooked meats and an array of regional housemade bar-b-que sauces and dry rubs that reflect the styles developed in some of our country's greatest bar-b-que locales.

We Love Bourbon

Soak up your environment... Join the Old Glory Bourbon Club! Bourbon adopts the characteristics of its soil, air, and wood adding to its flavor. Old Glory features 80 varieties, and when you make your way through them all -- not at one sitting, mind you, you get your very own plaque proudly displayed on our hallowed walls!

Many People ask us how do you really taste a Bourbon, and what should you look for. Well, here is a little info on the subject: The first step In judging a Bourbon, before you sip or smell, is to look at it. Does it have a nice, dark, amber color? This tells you that the Bourbon has been aged properly. However, the Bourbon should never be so dark that it loses clarity. The next thing to look for is the “nose”, or the smell of the Bourbon. You should pick up a distinct caramel aroma, picked up from the toasted sugars in the barrel in which the Bourbon was aged. You should also catch hints of vanilla — a sweet scent like cotton candy. Then the third, and most important, the taste. If you’re serious about tasting Bourbon (and we all are) and are tasting several (or 80), you’ll want to remember not to swallow each time (yeah, right, like that is going to happen). To fully experience the taste of a Bourbon, take a small sip, swirl it around in your mouth and let it caress your taste buds for a few seconds. Pay attention to the hints of sweetness and vanilla, which should be present in a good Bourbon. Finally, it is time to ingest the Bourbon. The last thing you should experience is the aftertaste. You should pick up something like allspice; a nut or a fruit flavor; perhaps a suggestion of peaches and pears. There should not be any burnt taste, this suggests that the Bourbon was aged improperly.

Article courtesy:Kentuckyconnect.com

YOUR HOSTS

Richard Brooks

Executive Chef

According to Capital Restaurant Concepts payroll records, Richard Brooks has been with the Company since November 1995 – but it seems like he’s been here since the very beginnings of C.R.C. barbeque!

Since joining Old Glory’s infamous “Pit Crew”, Richard has been a consistent, dedicated presence in that kitchen and a rock-solid part of its success. In May of 2003, Chef Brooks took over the Executive Chef role at C.R.C.’s signature Bar-B-Que spot. He then did stints at Copeland's of New Orleans and Ted's Montana Grill, but we now have him back in charge of the True "Q" at Old Glory!

Chef Brooks’ calm demeanor, unbelievable work ethic and winning smile have made him a hugely popular figure at Old Glory. Aside from that, Chef Brooks knows his barbeque! You won’t find better anywhere – be it at national barbeque battles, or your grandmama’s house! “Big Rich” to most everyone, he is one of the most affable and admirable culinary figures at C.R.C.

Rich’s knees may have given out on him with the Redskins, but his heart, talent and desire – along with the unabashed strong support of his management team and the Old Glory staff – are going to continue Old Glory’s winning ways!

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