Colorado Springs fish house has a new general manager, chef and menu | Lifestyle | Update News

Jax Fish House and Oyster Bar, 11 S. Tejon St., has a new general manager, chef and fall menu. Jax’s Culinary Director, Sheila Lucero, is in charge of the new fall dishes as she brainstorms with her culinary team to finalize the menu choices.

And the menu is definitely worth checking out. The night we had dinner and met Tom Hartmann, the new CEO, and Juan Lopez, the new chef, they highly recommended starting with the Kanpachi crudo ($17).

“It’s raw fish, kind of like sashimi,” said Hartmann. “It comes from the waters of Hawaii. When I worked at a sushi restaurant, we loved getting this fish. It’s the perfect member of the amberjack family that’s fat and delicious.”

Lopez added a description of the dish.

“The diced fish is tossed in ginger ponzu sauce with pickled onions,” he said. “We make corn mousse from dehydrated corn for sweets. Then we decorate the dish with puffed rice, nori and Asian pear cubes.”

It was a beautiful dish with layers of flavors and textures – just right, a light start to an amazing meal.

For entrees, Lopez suggested fried New England scallops ($39) and butternut squash risotto ($19).

“Butternut squash is one of my favorite fall menu items,” he said. “I could eat this every night. Sprinkle the risotto with roasted mushrooms and fried Brussels sprouts. Then garnish with cherry sauce, fried sage and shaved Grana Padano.

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It’s easy to see why he could eat it every night, it was so tasty and the crunchy parts of the dish were a hit. Our extremely efficient waitress, Sara Eberle, was also a fan of the rice dish.

The scallops were another winner. You can’t go wrong with perfectly cooked scallops any day, but in this case they’re so much better with chunks of braised pork belly, roasted fennel, Brussels sprouts and diced pear, drizzled with a creamy celery sauce and drizzled with pine bud syrup.

“Pine bud syrup is made from green pine cones,” said Lopez. “They’re pressed to release the juice, and then we make syrup out of it.”

Save room for dessert. You won’t want to miss the Seasonal Swiss Pumpkin Spice Roll ($8). The pastry chef created an incredibly fluffy, light, spiced chiffon roll. Generous slices of roll are topped with diced apple and fennel compote and candied pepita. Salted caramel anglaise is served on the side.

Opening hours are from 15:30 to 21:00 from Sunday to Thursday and from 15:30 to 22:00 on Friday and Saturday.

Details: 719-357-4554,

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Christmas desserts

Here are some sweet options to consider for the festive table or as a gift:

• Mini Yule Logs (Bûche de Noël) at The French Kitchen, 4771 N. Academy Blvd., are one-serve treats in six flavors: Chunky Chocolate, Mint, Caramel Hazelnut, Chocolate Hazelnut, Gingerbread and Passion Fruit. They cost $8.99 each or $49.99 for boxes of one of the six flavors. They are frozen and can be thawed in the refrigerator within two hours. Pre-order is recommended. December 17 is the date of Christmas. Details: 719-528-6295,

• Cheesecake cupcakes at the Death By Cheesecake pop-up shop from 11:00 a.m. to 3:00 p.m. on Sundays at 5830 Omaha Blvd. Flavors include vanilla, strawberry, raspberry, blueberry, lemon and chocolate ganache. The cost is $4 for a cupcake, $10.50 for a three-pack, $18 for a half dozen, or $29 for a dozen. Whole cheesecakes also available. On Sundays, first come, first served. For other days of the week, cheesecakes must be ordered in advance. Details: 719-941-3929,,

Christmas dinner helper

Mici Italian is offering homemade lasagne to go with full baking instructions until January 1st. For $125 you get a raw lasagne tray that serves from 12 noon to 8pm. requires twenty-four hour notice to a nearby store.

Grow your own food

Larry Stebbins is a master gardener and will be offering his popular Larry’s Garden class at the Timberline Landscaping Conference Hall, 8110 Opportunity View, from 9am to 11:30am starting February 18. There will be a series of three classes. The cost is $10 per class and is limited to 88 people per session. An invitation to pre-register will be sent via email in the first week of January. To be added to the invite list, please email [email protected]

writer contact: 636-0271.


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