October 22, 2013 Slideshows

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Inside Jax Cafe in Benton Park 

Take a peek at Jax Cafe, chef Brian Hale's upscale-casual Benton Park breakfast-and-lunch spot. Photos by Jennifer Silverberg.

Be sure to read Cheryl Baehr's review of Jax Cafe.
The front of Jax Cafe.
Chef Brian Hale.
The "Pretzel Sliders" appetizer, made with balsamic brisket, horseradish mayo, Vermont white cheddar and organic mushrooms.
Bartender Yvonne Harris serves a beer at the bar. The bar top is completely covered in pennies.
The "Pretzel Sliders" appetizer, made with balsamic brisket, horseradish mayo, Vermont white cheddar and organic mushrooms.
The front of Jax Cafe.
The pan-seared fish tacos are topped with crispy cabbage, pico de gallo and lime creme.
Chef Brian Hale and Tyler.
The "Pretzel Sliders" appetizer, made with balsamic brisket, horseradish mayo, Vermont white cheddar and organic mushrooms.
A fully stocked cooler.
Truffle fries are served with shallot aioli and rosemary sea salt.
Jax Cafe bar.
Inside Jax Cafe.
Beef hot dog served with tomato jam, pepperoni, sauerkraut, onion marmalade, bourbon mustard.
Pez, from Hale's provate collection, adorn the wall.
Inside Jax Cafe.
Bacon waffles alongside cinnaman coconut ice cream and chipotle raspberry coulis.
Inside Jax Cafe.
Sidewalk seating at Jax Cafe.
Inside Jax Cafe.
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The front of Jax Cafe.
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