The Jsix you once knew is no more; a three-month remodel has transformed the once-dated restaurant into a natural light-flooded, brick and wood-filled space that quietly welcomed its first guests this past weekend.
A newly-elongated bar connects the main dining room with the just slightly more casual lounge area; lead bartender Nate Howell presides over the new cocktail program, which focuses on American craft spirits and drinks with house made and house grown ingredients. His Hola Y'all spices vodka with the kitchen's BBQ rub and mixes in mezcal, agave, lime and their garden's cilantro.
Jsix's executive chef Christian Graves has trimmed and tailored a new menu that's eminently sharable; there's a new "nosh and nibbles" section, from house pickles and charcuterie to grilled broccoli and roasted cauliflower, which can be customized with a side of pork belly or sweetbreads.
Nearly all the starters and mains, including chicken dumplings in a hen broth, spicy lamb meatballs, braised rabbit pasta and roasted halibut, can be ordered in half portions. Aiming to re-establish itself as a neighborhood staple, Jsix is also featuring a different deal each day, from $30 Thursday (three course family-style meals featuring whole animals) to Spicy Sunday, when the bar will whip up chili-laced drinks all day long.