Aspen Peak - Niche Media - Aspen living at its peak
Issue link: http://www.ifoldsflip.com/i/417540
PHOTOGRAPHY BY C2 PHOTOGRAPHY BETTING ON BODEGA BELOVED RESTAURATEUR JIMMY YEAGER DEBUTS HIS SECOND ASPEN OUTPOST WITH ROCKIN' COCKTAILS AND SEE-AND-BE-SEEN SEAFOOD. Last June, as everyone was fretting over the future of the vacated Pacifica space on the Mill Street Mall, Jimmy Yeager of Jimmy's American Restaurant saw an opportu- nity and saved the day, opening the seafood-centric Jimmy's Bodega at the edge of Wagner park—just in time for the Food & Wine Classic. "We hit the ground run- ning," he says with a grin. Originally a summer pop-up, the place proved so popu- lar that it was a no-brainer that it would remain in place for the fall and winter seasons, too. It was also certain that the restaurant's signature BOC on BFIC ("Bucket of Cocktails on Big F-ing Ice Cubes") would continue to steal the show. That said, the bar program's stepped up, adding custom cocktails to the mix of over 100 wines, Champagnes, and sparklers, and as many as 30 of Jimmy's favorite mezcals and tequilas. The lively, casual atmo- sphere will further distinguish Bodega. "We plan to add a piano and other live music to the mix and make [it] a wildly fun place to eat, drink, and party," says Yeager. Partnering with Yeager on the menu are Manuel Diaz, longtime executive chef at Jimmy's, and Bodega chef Bryan Nelson, who had put in time in the kitchen at Pacifica. Inf luences from both show up. A raw bar offers East and West Coast oysters, Alaskan king crab legs, jumbo shrimp or lump blue crab cocktails, and the mas- sive Seafood Plateau. Jimmy's famed crab cakes show up as a starter with jalapeño tartar sauce. For variety, there's an Alaskan king crab salad sandwich, mussels, seafood stew, and steak. And don't miss the ceviche (Peruvian, Ecuadorian or Puerto Vallarta–style, served on a tostada) and the pork, nopal, and chile-lime fish tacos. Of course, Yeager's original namesake restaurant, which he now refers to as "Jimmy's Upstairs," is still going strong. "We're very happy to realize the complementary nature of the Bodega with Jimmy's Upstairs," Yeager says. "The two places offer our clientele, both new and old, a full spectrum of dining and bar experiences." 307 S. Mill St., 970-710-2182; jimmysbodega.com —LINDA HAYES AP Aspen Peak: Chef Paula Rungsawang is a Thai-native? Kirk Coult: Yes, Paula was born in Bangkok, and all of the recipes are hers and her family's. Our chefs are all Thai and trained by Paula. Your menu changes seasonally. What special dishes should we look for this winter? This season we will add potak—a wonderful spicy seafood soup with special Thai herbs, served in a hot pot—and a spicy whole-fish entrée that's very popular throughout Thailand. What about dishes for the spice-averse? Our menu includes dishes without spice. Our customers have the option of ordering dishes mild, medium, hot, "Thai hot," or "Paula hot"—top of the scale! Last summer, you opened a second Bangkok Happy Bowl in El Jebel. How's it been? It's a great location in a great little food hub. We're really busy! 300 Puppy Smith St., Ste. 202, 970-925-2527; 400 E. Valley Road, Ste. G, Carbondale, 970-963- 8424; aspenthai.net Bangkok Happy Bowl Owner Kirk Coult touts the tastes of Thailand. Impeccably fresh seafood plus live music and a stellar cocktail list make Jimmy's Bodega the ideal spot for post-slope revelry. perfect lunch WEST MEETS EAST TASTE Best Eats 122 ASPENPEAK-MAGAZINE.COM