Offering sustainable seafood shipped daily to Colorado Springs
We, at the Clement Group, had an incredible meal at Jax Fish House & Oyster Bar during their opening week. Check it out:
Jax Fish House & Oyster Bar has consistently been mentioned as one of the top restaurants in the Denver/Boulder Restaurant scene for many years. It has been a great place to eat since 1995 in Boulder and is now open at 11 S. Tejon Street in the heart of downtown Colorado Springs for lunch, dinner and happy hour as well as brunch service. The Colorado Springs Jax Fish House & Oyster Bar is the sixth location from Boulder-based Big Red F Restaurant Group and the group’s first foray into the Colorado Springs market.
The first Jax location on Pearl Street in Boulder opened 25 years ago. Since Big Red F Restaurant Group opened outposts in Denver’s LoDo neighborhood, Glendale, Fort Collins, and Kansas City, Missouri. The new Jax Fish House & Oyster Bar in Colorado Springs features the same fresh seafood options executive chef Sheila Lucero is known for, including a raw bar, char-broiled oysters, caviar service, fish ‘n chips, clam chowder, and much more.
At our lunch, we had some of East Coast oysters, which were amazing:
The oysters at Jax Fish House and Oyster Bar are shipping in daily so you can be sure they are some of the freshest oysters available in Colorado Springs
We also had the privilege to try the seafood gumbo:
The seafood gumbo is about as authentic as you can get and is loaded with a plethora of seafood including one big lobster claw! This is quite the treat having this authentic down south staple right here in Colorado Springs
Additionally, we tried the Salmon Sandwich:
Served with some tasty french fries and some down south coleslaw this dish took us back to the deep south as if we were visiting a fish shack right here in Colorado Springs
We were all very impressed with the freshness, flavors, and presentation. The location is quaint, cozy and decked out with seafood garb, fish mounts and ample natural light from the skylight windows in the high vaulted ceilings. This location is the perfect one, situated along one of the busiest stretches of Downtown, Colorado Springs.
As at all Jax locations, the chef, Sheila, ensures that everything on the menu is sourced sustainably. Jax was the first Colorado restaurant group to partner with the Monterey Bay Aquarium Seafood Watch, and Sheila also works closely with The Blue Ocean Institute, Fish Choice, and The James Beard Foundation’s Smart Catch to make responsible seafood sourcing choices. This is an incredible asset for Colorado Springs residents and visitors. To be able to have access to fresh seafood and know it is sustainably sourced provides customers the confidence they are not only able to enjoy tasty seafood but also knowing that the food you are consuming is sustainably sourced gives you a sense of responsibility.
Below is a sample menu from Jax Fish House and Oyster Bar. Full menus can be found here
Rotating fresh-shucked oysters - MKT - Daily selection of East and West coast
Fried Calamari - $12 - Mango-chile mojo, lime aioli
Lump Blue Crab Cake - $19 - Preserved lemon aioli
Ahi Tuna Poke - $21 - Sushi rice, fuji apple, avocado, black pepper ponzu, spiced cashew
Clam Chowder - $7/$14 - Clams, ham hock, potato, mirepoix, fried zesta
Peel N’ Eat Shrimp - $8-$14 ¼ lb - ½ lb
Spanish Octopus - $30 - Risotto, piquillo peppers, preserved lemon, ‘nduja, cilantro, roasted almonds
Passmore Ranch White Sturgeon Caviar - $85/$165 15g-30g
Niman Ranch Burger - $14 - Lettuce, tomato, pickles, Jax mustard, fries
Lobster Mac N Cheese - $36 - Butter, poached lobster tail, truffled breadcrumbs, pickled mustard seeds
Whole Alamosa Bass - $29 - Roasted fennel, mushroom conserva, salsa verde
River Bear New York Strip (16 oz) - $46 - Smashed-fried potato, NOLA butter, arugula, demi-glace
$5 Martinis M-F lunch
Beets and Burrata - $15 - Seaweed pesto, balsamic reduction, kale, smoked sea salt, beet chips
Crispy Fish Sandwich - $13 - Pete’s tartar sauce, iceberg lettuce
Lobster BLT - $27 - Candied bacon, aioli, brioche
Fish N Chips - $19 - Beer battered, crispy fried, french fries, slaw
The Commodore Bloody Mary (33 oz) - $45 - Green chile vodka, spicy house bloody mix, 6 oz dungeness crab, jumbo cocktail shrimp, oyster, golden caviar
Breakfast Marg - $11 - Reposado tequila, agave, lime juice, egg white
Beignets - $6 - Basket of small fried pillows of pleasure, sugar, seasonal preserves
Fried Shrimp and Waffles - $16 - Fried eggs, collard greens, hot maple butter
Oscar Omelet - $17 - Blue crab, arugula, hollandaise, choice of breakfast potatoes or grits
Classic Benedict - $14 - Shaved ham, toasted english muffins, roasted tomato, hollandaise sauce, choice of breakfast potatoes or grits
Kentucky Hot Brown - $13 - River Bear ham, pepper bacon, tomato, poached eggs, mornay, toasted sourdough
Mon-Fri 11 a.m.-10 p.m.
Sat 10 a.m.-10 p.m.
Sun 10 a.m.-9 p.m.
Dinner daily 4 p.m.
Happy Hour daily 3-6 p.m. and ALL NIGHT Monday
Lunch Monday-Friday 11 a.m.
Brunch Sat-Sun 10 a.m. [Note: Brunch service starts Sunday, January 11]
All-Night Happy Hour Mondays
Tuesday Burger Night - Over-the-top burger specials and $3 cans of Howdy Pilsner
Half-off bottles plus perfect paired pastas
Shrimp Bucket Thursdays
Low-country boil and $15 buckets of beer
Service Industry Sundays
40% off food for service industry folk (the same discount we extend our employees!, $5 shot and a beer all-day
About Jax Fish House & Oyster Bar:
For 25 years, Jax has brought the coasts to the coastless, mindfully sourcing and soulfully preparing the freshest seafood. Executive Chef Sheila Lucero works tirelessly with organizations such as the Monterey Bay Aquarium Seafood Watch, The Blue Ocean Institute, Fish Choice, and the James Beard Foundation’s Smart Catch to ensure that all of Jax Fish House’s seafood is sustainably sourced. As a member of the independently owned and operated collection of Big Red F Restaurants, Jax continues to reel in “Best Of” awards for its pristine seafood preparations. For more information please visit www.jaxfishhouse.com
Posted by Nick Clement on