• Bringing the Coasts to the Coastless by mindfully sourcing and soulfully preparing the freshest seafood. Creating memories by serving our guests and community with an uncommon level of genuine care. Every glass, every plate, and every move is filled with the intent to create a singularly perfect experience.

  • Oysters are one of the most sustainable seafood sources on the planet. Once fully mature after 18 months, an oysterman then harvests our new friends and sends them on a plane to us where we clean ‘em up, give them pet names, and masterfully shuck them to order 1000’s of times a day.

    At Jax, fresh fish and oysters are delivered every day and our commitment to you is that this will never change.

  • Chef driven. Each of our kitchens are devoted to serving you the best. Executive Chef Sheila Lucero & her team explore local produce and source sustainable seafood to bring you a menu that is perfectly crafted. Each kitchen has their own creative direction, and therefore each restaurant’s menu varies slightly. Explore the menus and see how each chef de cuisine uses seasonal ingredients and seafood to craft unique and special dishes.

  • We have a popular Happy Hour and a social bar scene with a seafood friendly wine list, crafted cocktails and local beers. Happy Hour is everyday from 4pm – 6pm. It’s the best time of the day, and you can never go wrong with $1.25 oysters and a glass of Sauvignon Blanc!

  • High West Oyster Fest, an annual Intergalactic Shucking & Eating Championship celebrating the glory, deliciousness, sustainability and abundance of oysters while benefiting area charities. Join 500 people at the Boulder Theater in a celebration of Oyster Month for tasty Jax favorites, Emersum Oyster Stout, and fun times. In 2016 we shucked 64,849 oysters during Oyster Month! #HWOF

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