You can bet on a good meal at Black Jax Saloon

other people are ready to help out. The hushpuppies might look small, but they’re packing loads of flavor courtesy of the brisket, and their fried exterior makes for a filling start. The queso dip is slightly lighter, but it’s served with warm and very fresh tortilla chips, and the truly spicy pepper and cheese sauce delivers a salty, savory experience that’ll keep your water glass on the edge of a table for refill. It’s quite tasty, though. Indeed, that queso sauce is very, very good when it’s served atop a Black Jax Stuffie, a “big baked stuffed potato” served in a handful of ways. I opted for the shredded chicken option ($12), but Stuffies can come with beef brisket, pulled pork, all of the above or none of the above with the veggies of your choice. The non-veggie Stuffies all come with tomatoes, bacon, scallions on top, too, and if you thought a baked potato does not a dinner make, you would be wrong. The chef has located enormous spuds that can hold a lot of toppings, and the earthy tinge of the skins and the creamy flesh within ensure the potato is not a mere ve

hicle for the cheesiness on top but an important partner in a classic comfort-food combo. It was delicious, and the half of it that survived the meal was still somehow tasty after a night in the fridge. I paired the Stuffie with a side of roasted asparagus, tossed in a simple mix of, we think, olive oil and salt and pepper ($8), and again we were pleased with the quality of the produce, despite the season.

Quality, really, appears to be the name of the game at Black Jax Saloon, and we’re looking forward to sitting in for a few more hands at this fun new eatery.