"One of a handful of restaurants that helped transform LoDo into a destination when it launched in 1996, Jax is still a hopping neighborhood hub as well as a regional leader in sustainable sourcing. A full raw bar isn’t half of what it does so well: The seasonal menu integrates global influences to offer the likes of fried catfish with bacon-braised collards and hush puppies, spaghetti alle vongole, and grilled salmon with miso-roasted potatoes and charred Chinese broccoli in one fell swoop." - Ruth Tobias
Big Red F