Jsix

Reserve

Jsix Review

Creative and carefully prepared seafood reigns on this menu that reflects the diverse flavors found along the West Coast from Mexico to Washington. Chef Christian Graves favors fresh, light fare, using sustainably raised seafood such as the tarragon and dijon mussels and seared albacore with avocado puree. Nonseafood options include vegetarian butternut squash ravioli, chicken and dumplings, and pork chop with apple-brandy butter sauce. The cheeses, salami, and house-made pickles are excellent. Desserts are made with equal care, and the bar boasts cocktails made with seasonal fruit. The eclectic decor includes blown-glass pendant lights, a series of culinary paintings by a local artist, and a dramatically backlighted bar.