Jax Fish House has been dealing in volume since founder Dave Query shucked his first oyster at his Boulder original in 1994. Under executive chef Sheila Lucero, the oyster program has continued to exceed expectations of freshness and quality by bringing in responsibly harvested bivalves from the coasts' top producers. At any of Jax's locations (which stretch from Fort Collins to Glendale, with one slated for Denver International Airport), you can suck down oysters by the dozen knowing that they come from the cleanest waters and best oyster farms in British Columbia, Washington, Prince Edward Islands, Maine and other maritime locales. Jax's dedication to the homely but delicious mollusk can also be seen in the restaurant's oyster club and annual Hi-West Oyster Fest. And that's no shell game.
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