Jimmy’s – An American Restaurant | AspenTimes.com

Jimmy’s – An American Restaurant

by Jeanne McGovern
NOT TO MISS Jimmy Mac: creamy mac and cheese served with bacon, jalapeno and a crispy top The bar scene, which is always hopping Volcano cake, paired with a Porto Barros 20-year Tawny Port THE DETAILS 205 S. Mill St. • 970-925-6020 • jimmysaspen.com Prices: Starters, $10-$20; sides, $6-12; entrees, $30-$72 Ambience: Upscale casual, hearty portions, local’s favorite  Signature Dishes: Jimmy’s Crab Cake, Mad Dog Ranch Salad, Prime Cowboy Rib-Eye, Surf & Turf

It takes a special team to improve and update a menu while not straying from its roots as a contemporary American restaurant, but the people behind Jimmy’s – An American Restaurant & Bar, have done just that … for more than two decades.

Peruse the menu — whether it’s the diverse and delectable dinner menu or ultra-popular bar menu — and you’ll see why Jimmy’s has stood the test of time.

“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,” says proprietor (and namesake) Jimmy Yeager, who also owns Jimmy’s Bodega.

For example, the appetizer and soups/salads menu features signature dishes such as Jimmy’s Famous Crab Cake and the Mad Dog Ranch Salad alongside new offerings that include ginger carrot soup with coconut froth and herb puree, broiled Wagyu beef skewers served with roasted pearl onions, bell peppers and teriyaki glaze, and a roasted baby beet salad featuring mixed greens, crumbled fresh goat cheese, Pedro Ximenez vinaigrette and walnut-garam masala crackers.

Moving to the entrees, you can never go wrong with staples like Roasted Colorado Lamb Loin, Rocky Mountain Ruby Red Trout or one of several steak offerings (our recommendation: a 10-ounce American-style Kobe New York strip served with a loaded baked potato and a salad of charred romaine topped with roasted tomatoes, pickled carrots and crumbled bleu cheese — all paired with a glass of Shafer Vineyards’ One Point Five Cabernet from the Stags Leap District).

But do yourself a favor and explore the menu further, as Chef Diaz has once again upped the ante with Jimmy’s newest offerings: bacon- and Dijon- crusted pork tenderloin served with an apple whisky sauce, braised red cabbage, polenta dumplings and sautéed broccolini, or pan-roasted organic salmon with roasted fennel, saffron-infused potato puree, roasted golden beets and carrot salad with ginger vinaigrette.

“What I try to do is not necessarily create specific new dishes, but experiment and see what happens,” Diaz says. “It’s not trying to do something new, but just keep improving what we already do — quality food with a few new experiences.”

Other Jimmy’s-only experiences: side dishes such as mac & cheese, creamed spinach and mashed sweet potatoes; and, for dessert, Volcano Cake or a Cookie Jar for the Table.

And don’t forget to sample Jimmy’s wide selection of fine wines and craft cocktails. Of special note this season: craft cocktails, perfectly appointed with one large ice cube, such as The Alcazar (Grand Duke D’Alba Brandy, Oloroso Sherry, espresso) and the KC Boulevardier (Rieger’s Kansas City Whiskey, Vermouth de Torino, Contratto bitter).

All of this together bespeaks the legend and legacy of Jimmy’s, which makes it the iconic Aspen restaurant it is.