Jimmy’s – An American Restaurant & Bar
The secret to the staying power of Jimmy’s American Restaurant — one of the longest running contemporary establishments in Aspen — is their ability to remain consistent yet change with the times. In business for 22 years, Jimmy’s is as relevant today as it was when it opened. That’s because the chef behind the menu, Mario Hernandez, makes sure it’s stacked with mainstays alongside new additions and new seasonal preparations.
Previously the chef at Jimmy’s Bodega, which closed last year, Hernandez has brought many of the seafood favorites to the Jimmy’s menu.
“We really made an effort to bring as much of Bodega as possible,” says Jessica Lischka, business partner and general manager at Jimmy’s. “Mario’s work with fish is amazing and super light.”
So now the tables have turned a bit for what Jimmy’s menu is known for. Yes, they still have mouth-watering steaks that they’ve been famous for for years, but fish is what’s for dinner these days in the Jimmy’s dining room. Try the oysters from Massachusetts, or the Alaskan crab legs. Maybe you are thinking about going bigger with the jumbo shrimp cocktail, the jumbo lump blue crab cocktail, or combine them in a seafood plateau.
On the entrée side of the menu, choose from the seared wild Alaskan king salmon, Bodega’s wild Alaskan halibut or salad nicoise with a 10 oz. lobster tail.
“I think our clients are really going to like that, especially sitting on the patio,” Lischka says.
Hernandez really nails it with his Rocky Mountain ruby red trout with an almond brown butter sauce, served with sautéed green beans and the most delightful (and addictive) creamy potato mousse that your palate will never forget.
“We just love Mario’s style,” Lischka says. “He has a very medeterrean style with a lot of flavor and fresh herbs.”
No where is that more evident than Jimmy’s famous lump blue crab cakes that are accompanied by a horseradish aioli, bacon, sweet drop peppers, fingerling potatoes and a sautéed slaw that adds the perfect crunch.
Classics like the baby lamb chops remain on the appetizer menu, as well as the popular Mad Dog salad. They’ve been complemented by newer dishes like the heirloom tomato and burrata salad — a fresh, light summer dish with arugula, watermelon, pickled red onions and green tomato croutons.
The Jimmy’s team loves to travel the world and get inspired. That global influence is reflected not only in the food offerings but also the cocktail menu, where 40 specialty drinks are available, including the refreshing Kayla’s Bees Knees, made of Barr Hill gin, honey, lemon and lavender bitters.
Lischka says the team thrives on creativity and finding the perfect epicurean pairing.
“I think our menu is at a different level now,” she says. “It’s much more modern.”
Prices: Appetizers, $16 to $24; soups and salads, $14 to $18; sides, $10 to $16; entrees, $26 to $76.
Ambience: Upscale casual with a patio for summer.
Signature dishes: The 20-ounce prime Cowboy rib-eye served with a tasty salsa of heirloom tomatoes, avocado and pesto; Bodega’s roasted chicken with sautéed wild mushrooms and spinach, crispy fingerling potatoes and salsa verde; the Jimmy Mac, a crispy, gooey dish with bacon and jalapenos.
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