October 22, 2013

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.
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The front of Jax Cafe.
The front of Jax Cafe.
Chef Brian Hale.
Chef Brian Hale.
The "Pretzel Sliders" appetizer, made with balsamic brisket, horseradish mayo, Vermont white cheddar and organic mushrooms.
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.
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 "Pretzel Sliders" appetizer, made with balsamic brisket, horseradish mayo, Vermont white cheddar and organic mushrooms.
The front of Jax Cafe.
The front of Jax Cafe.
The pan-seared fish tacos are topped with crispy cabbage, pico de gallo and lime creme.
The pan-seared fish tacos are topped with crispy cabbage, pico de gallo and lime creme.
Chef Brian Hale and Tyler.
Chef Brian Hale and Tyler.
The "Pretzel Sliders" appetizer, made with balsamic brisket, horseradish mayo, Vermont white cheddar and organic mushrooms.
The "Pretzel Sliders" appetizer, made with balsamic brisket, horseradish mayo, Vermont white cheddar and organic mushrooms.
A fully stocked cooler.
A fully stocked cooler.