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Jax has become a kind of comfort restaurant for fish-obsessed carnivores. The oft-changed menu cycles between merely good and phenomenal, with the best plates on the best nights ranking among the best in the city. And while the bar is often the scene of crushing crowds during prime time, a quiet moment in the dining room with a plate of oysters or scallops can be worth all the waiting in the world.
Aw, shucks! Last night Jax Fish House and friends threw a great party at the Boulder Theatre for a great cause: Veteran's Expedition, which helps returning vets. The annual oyster celebration started... More »
The Tour de Jax, a traveling dinner series hosted by each of the three Jax Fish House locations, begins today. Chefs Sheila Lucero, Amos Watts, Kevin Grossi and Adam Watts -- along with special guest... More »
Adam Watts, the chef de cuisine at Jax Fish House Boulder and the subject of this week's Chef and Tell interview, admits that his biggest menu bomb was a crudo of spearfish with smoked soba noodles, h... More »
Part one of my interview with Adam Watts, chef de cuisine at Jax Boulder, ran on Wednesday; this is part two. Adam Watts Jax Fish House Boulder 928 Pearl Street, Boulder 303-444-1811 www.jaxboulde... More »
Adam Watts Jax Fish House Boulder 928 Pearl Street, Boulder 303-444-1811 www.jaxboulder.com This is part one of my interview with Adam Watts, chef de cuisine at Jax Boulder. Part two of our chat wil... More »
Love the oysters!
This is a mainstay in Boulder and Denver. Great happy hour and be ready for some oyster fun!
This is the most popular fish house in Colorado, I love it! It's a great place to go for a nice dinner without having to dress up.
Sunday through Thursday nights, Jax Fish House features "blue-plate specials" that fit the mood of the day. On Mondays, that means fish 'n' chips; Tuesday is Wash Day, cleaning the kitchen out of shrimp and beans and rice. But Sunday dinner is our favorite meal at Jax, because that day's offering is steak 'n' eggs Benny, a serious version of the breakfast classic that takes tender-on-the-inside, blackened-on-the-outside sirloin steak and blue crabcakes and piles them onto cornbread slices,... More »
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