Re-OPENING May 29 with curbside pick-up and a new walk-up window, 3:30pm to 8:30pm! We love and miss our people and can't wait to see you.


    Starting May 29, we will be OPEN for takeout service! Check out our new pick-up window for a safe, easy takeout experience. Order online, call ahead, or just walk right up for all your fresh seafood favorites. We have a new menu featuring many of your Jax favorites and we can’t wait to see you!


    An Old Town favorite, Jax serves up the freshest, most sustainable seafood alongside the highest quality, farm-fresh local produce. Jax Happy Hour never disappoints, with the ever-lively oyster bar and a selection of handcrafted cocktails, award-winning wine list, and locally brewed craft beers. With so much fresh fish, they ought to change the city’s name to “Port” Collins!


    Interested in becoming an oyster pro? Join our Oyster Club! As a member of Jax Fish House Oyster Bar’s Oyster Club you will have exclusive access to our variety of oysters farmed and harvested from coast to coast, at your finger tips. Just head to the ‘Oyster Club’ tab and sign up today!


    We serve amazing seafood to ‘Coast-less Communities’.  Our greatest desire is to share the best, freshest, most delicious seafood with deserving, landlocked diners. We build relationships with fishmongers all over the country and mindfully prepare their sustainable harvest.  These relationships guarantee the seafood you enjoy is of unmatched quality, flavor and abundance.


    The place to see and be seen. The cocktail list is as delicious as it is geeky, with contemporary crafted cocktails served alongside legacy infusions that have always made Jax a world famous place to get your swerve on. The opposite of a ‘speakeasy’, the Jax bar is noisy, vibrant, fun, smart and totally devoid of pretense. There truly is nothing else like it – we can’t wait to pour you your next favorite drink.


    The illustrious Jax Raw Bar offers up to a dozen different varieties of oysters nightly as well as clams, chilled crabs and lobsters – all flown in daily. Behind the scenes, Chef de Cuisine Ricky Myers creates innovative entrees that capture the essence of fresh fish and local and organic produce.