When Jack’s in Lone Tree opens its doors this December, it won’t just be another restaurant. It will be a new dining destination built on innovation, global inspiration and steakhouse tradition. Known for its elevated dining on Old South Pearl Street near Washington Park, Jack’s is expanding south with a menu blending global inspiration with contemporary flair, honoring its origins as a premier steakhouse while expanding South Metro culinary options.
At the heart of this expansion is Colorado’s premier large-scale dry-aged fish program. While most diners are familiar with the deep flavor of dry-aged beef, Jack’s has been pioneering the process with seafood for nearly three years, working with king salmon, Hawaiian yellowtail, Chilean sea bass and bluefin tuna. Stored in carefully controlled coolers just above freezing, the fish undergoes a process rooted in an ancient Japanese culinary tradition.
“The moisture is pulled out, impurities are pulled out and the connective tissue starts to break down,” explains Darryl Shoemaker, Jack’s president. “That intensifies the flavor and makes the fish much more tender.” The result is sashimi, sushi rolls and grilled entrées with remarkable richness and purity. This technique has only recently begun to emerge in the United States, primarily in coastal cities.
The Lone Tree location, with its expanded kitchen, allows Jack’s to take these innovations further. Guests can enjoy exclusive dishes not offered at the Denver location, including handmade lobster ravioli and a bone-on short rib. A rotation of global, chef-driven dishes ensures the menu remains dynamic, appealing to both first-time diners and loyal regulars.
Jack’s signature offerings are found throughout its menu. Australian Wagyu beef provides the ideal balance of marbling and robust flavor. “We want beef to taste like beef,” Darryl explains. “Australian Wagyu gives you rich flavor like wagyu from Japan, without being too fatty.” Iberico pork from Spain, known for its delicate marbling and nutty richness, is another standout addition to the Lone Tree menu, not commonly found on other metro area menus.
The restaurant balances luxury with approachability. “Yes, we offer the steakhouse experience for those nights you want to go all-in, but we also want guests to enjoy a single entrée or sushi roll on a Tuesday night without feeling it has to be a special occasion,” says Darryl, who along with wife Marilyn Shoemaker, Director of Operations, and son Dylan Shoemaker, Lone Tree General Manager, runs the Steve Lockton-owned restaurants.
Adding to its appeal, the Lone Tree restaurant will feature a butcher’s window, where guests can purchase premium cuts of Australian Wagyu, Iberico pork or hand-selected dry-aged fish to take home. This concept reflects Jack’s philosophy of making world-class ingredients accessible, whether in the dining room or at home.
The two-story space, located at the northeast corner of South Yosemite Street and Park Meadows Drive, spans over 14,000 square feet and features vaulted ceilings, contemporary design and warm, lodge-inspired textures. The upstairs dining room seats 175 guests, while the downstairs space can host private events for up to 125. Expansive patios take advantage of sweeping mountain views, allowing guests to enjoy year-round outdoor dining, from summer sushi platters to winter steak dinners warmed by heaters and fire features.
For Lone Tree, Jack’s represents a blend of steakhouse tradition and culinary innovation. It promises to be a dining destination where the Lone Tree, Highlands Ranch and beyond can experience the full spectrum of Colorado’s evolving culinary scene.