One bite of my roast pork sandwich and I understand why co-owners Joon Yang and chef Jon Mathieson named their Clarendon restaurant UnCommon Luncheonette. Packed with thin-sliced pork, broccoli rabe and melty sharp provolone cheese, the crusty baguette has soaked up the meat’s juices to perfection without becoming soggy.
“It’s Jon’s twist on the famous roast pork sandwich from John’s Roast Pork in Philly,” Yang explains. “The broccoli rabe is sauteed with shallots and garlic in olive oil. We roast the pork in house and reheat it in onion soup and beef jus.”
My taste buds signal my brain that this is no ordinary diner.
After bartending through college, graduating from Georgetown University in 1996, Yang worked as a financial consultant before returning to the restaurant world and eventually becoming assistant general manager at The Palm in Tysons Corner. In 2012, he opened Epic Smokehouse in Pentagon City, followed by American Prime in Tysons in 2017.
That’s where Mathieson came on as chef, right before the pandemic. A Culinary Institute of America graduate, his bona fides included stints at Le Bernardin and Lespinasse in Manhattan, Central Michel Richard in D.C., 2941 in Falls Church and his own restaurant, Inox, in McLean (now closed).
Mathieson was also the chef for the Washington Commanders (then the Redskins) for five years.
Their concept for UnCommon Luncheonette, which opened in May, is New York diner-meets-French café. Serving breakfast and lunch only, the 1,900-square-foot corner space features a 10-seat counter, bistro chairs, honeycomb tile floors and lots of windows, with seating for 50 inside and another 50 outside.
Hearty breakfast items ($7 to $16) include biscuits and gravy, avocado toast, egg sandwiches, pancakes, waffles and scrambles. A notable specialty is the breakfast poutine—french fries covered with sausage gravy, cheese curds and fried eggs.
Breakfast ends at 10:45, but that addictive dish is also on the lunch menu, as are three other poutines—crab, mushroom and house-smoked brisket—plus soups, salads, sandwiches ($9 to $13), flatbreads and entrées ($14 to $18).
Other standouts include a chunky mushroom soup, fish and chips, a boneless baby back rib sandwich and half a fried chicken served with mac ’n’ cheese, coleslaw and milk gravy.
Mathieson brines his chicken and cooks it in a pressure fryer to keep it juicy. The mac ’n’ cheese is made to order. Chefs’ touches like these make this lunch spot uncommon indeed! // Open 7 a.m. to 3 p.m. daily. 1028 North Garfield, Arlington (Clarendon)