Dinner Nights
Featured Recipes
Featured Recipes              >more
  Elway's Downtown Prime Rib
by Chef Robert Bogart
Beef Petite Tender with Chianti Black Olive Sauce
by Chef Michel Wahaltere - miniBAR

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Japoix
975 Lincoln
303-861-2345
www.japoix.com


    


A real gem that still has not hit the big scene in Denver is Japoix. Located in the Beauvillon Apartment building, the space is beautiful. Warm, welcoming, and contemporary and upscale, the ambience is lovely. Huge windows, an open kitchen, a stunning community table, and great seating throughout the area set the scene. The bar lounge in the rear is awesome as well. Lawrence Yee has done a spectacular job on food, wine and service. Asian fusion at its best describe the menu. Duck buns, tempura fish on housemade chips, calamari, and shrimp start the list of appetizers. The sushi is great: the eel was outstanding. Salads delight with spinach or house, both full of great ingredients and excellent dressing. The hot-rock meats are a special. We had the divine sea bass, salmon, and short ribs, as well as the duck entrée that is to die for. A spectacular birthday cake ended the feast. Every dish arrives beautifully presented with complementary vegetables and starches to enhance the look and taste of each. Japoix is a real treat.
Join them for happy hour, lunch, or dinner any time and enjoy this excellent Denver restaurant.
 





Featured Recipes
  Elway's Downtown Prime Rib
by Chef Robert Bogart
Beef Petite Tender with Chianti Black Olive Sauce
by Chef Michel Wahaltere - miniBAR
Sugar Snap Pea ‘Angel Wing’ Casoncelli
by Strings
Peach Bruschetta and Honeydew Soup
by Root Down
Parisienne Gnocchi with Shrimp, Corn, and Pancetta
by Squeaky Bean
Chile-Braised Pork Tacos
by Duane Walker - Lola’s
 
Smooth Tomato Gazpacho with Dungeness Crab and Watermelon, Mint Salsa
by Hosea Rosenberg
Rackhouse Baked Mac
From Rackhouse Pub 
 
Chilled Colorado Tomato-Tortilla Soup and Baby Shrimp-Green Chile Salsa
By Tyler Wiard - Elway’s Cherry Creek
Bittersweet Chocolate Mousse with Coffee Cognac Whipped Cream
by Chef Remy - The BROADMOOR 
Mussels with White Wine For One Person
Bertrand Bouquin – Penrose Room Exec. Chef