Jimmy’s – An American Restaurant & Bar | AspenTimes.com

Jimmy’s – An American Restaurant & Bar

Not to Miss American-style Kobe beef tomahawk to share, a 30-ounce rib-eye steak for two served with your choice of side dishes Jimmy Mac: creamy mac n’ cheese served with bacon, jalapeno, and a crusty top Volcano cake, paired with a Ron Zacapa 23-year rum Price range: $14-$75 Ambience: Upscale casual, lively bar scene. Signature dishes: Baby lamb chops, clam chowder, jumbo lump blue crab cakes.

In a town where restaurants come and go, Jimmy’s – An American Restaurant & Bar, has stood the test of time … and for good reason.

Located in an upstairs spot overlooking Aspen’s Restaurant Row, Jimmy’s is king. Proprietor (and namesake) Jimmy Yeager says the key to success is good food.

“We’ve changed the menu over the years, but we’ve never changed our commitment to serving the freshest food, prepared in the best way, to our guests,” he says.

And now there’s even more reasons to visit this cornerstone of Aspen’s culinary scene — when Yeager closed down Jimmy’s Bodega at the end of summer, he moved the team and many of the coastal-themed menu items to Jimmy’s.

It’s a blend of styles chef Mario Hernandez has seamlessly melded into two visions: “I like to stay true to our menus, but also make the changes we need to keep it fresh — and with having both the Jimmy’s and Bodega styles at our fingertips, it’s been a really great process,” he says.

On the appetizer and soups/salads menu, for example, Jimmy’s Famous Crab Cake and the Mad Dog Ranch Salad — longtime favorites — are listed side-by-side with Bodega offerings such as Clam Chowder and Salmon Crudo.

Moving to the entrees, you can never go wrong with staples like Rocky Mountain Ruby Red Trout or Bodega’s Sablefish a la plancha or one of several steak offerings (our recommendations: The Colorado Tomahawk, or pair a Blackened Petite Filet with a broiled New England lobster tail for a surf & turf like no other in town).

Of course chef Hernandez is

never satisfied. On this winter’s menu are items including an organic seared salmon, vegan roasted Portabello mushroom and sides like maple and bacon Brussel sprouts that he has tweaked to perfection.

“The way I work, I just keep trying new things as I get an idea,” he says. “Sometimes they are inspired by something I’ve tried, but often it’s the result of what’s freshest, what’s unique, what can we bring to the menu to create new experiences.”

Want more experiences? Jimmy’s is now home to Bodega’s Raw Bar and its mouth-watering selection of Seafood Plateaus. Pair any or all these items with a choice from Jimmy’s wide selection of wine and cocktails and you’ll see why Jimmy’s remains a local favorite.

clockwise from top: Salmon Crudo with jalapeño emulsion, lemon zest, shallots, cilantro, radishes, housemade potato chips; Seared Organic Salmon served over a green apple & chestnut purée, sautéed brussels sprouts, turnips & bacon, brandy gastrique, paired with a Japanese gin and tonic; Roasted Chicken served with sautéed wild mushrooms & spinach, crispy fingerling potatoes and salsa verde.