Jax to serve its Sea Dog and Salty Dog creations on Monday, September 7

KANSAS CITY, Mo. (Sept. 4, 2015) –Jax Fish House & Oyster Bar will be open for regular hours on Labor Day, Sept. 7 and will serve Sea Dogs, the brainchild of Jax Director of Operations Adam Reed and Executive Chef Sheila Lucero.

The Sea Dog is a Jax original and product of a football tailgate crab boil six years ago. Reed and Lucero added natural casing hot dogs to their usual crab boil at the suggestion of some fellow tailgaters. Instead of dumping the crab boil onto a paper covered table as is normal, however, the pair came up with a hot dog gone coastal, with a hot dog placed in a bun, andouille sausage squeezed in on the sides and crab meat scattered on top. This creation will make an exclusive appearance on the Jax menu for the Labor Day holiday, alongside the Salty Dog, a cocktail crafted by Lead Bartender Kenny Cohrs to pair with the Sea Dog.

Sea Dog- House-made split-top bun, natural casing hot dog, Jax mustard sauce, andouille sausage, fresh pickled crab meat.

Salty Dog- Vodka, gin, grapefruit juice and orange juice shaken and served over ice in a half rim salted glass.

Jax is open from 4 to 10 p.m. on Labor Day and will feature its regular Mondays all-night happy hour everywhere in the restaurant.

About Jax Fish House & Oyster BarA Big Red F Restaurant Group restaurant, Jax Fish House & Oyster Bar brings the coasts to the coastless, serving up the finest and freshest the ocean has to offer. Sourcing dock-to-door, Executive Chef Sheila Lucero has built long-standing relationships with coastal fisherman to ship the highest quality seafood available daily, incorporating fresh ingredients into an innovative sea-to-table menu. Consistently voted to the “Best of” awards, Jax Fish House & Oyster Bar has five locations in Boulder, Denver, Fort Collins, Glendale, and Kansas City, each boasting unique menus. For more information, please visit www.jaxfishhouse.com.

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