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Beneath the amber glow of Jax Fish House & Oyster Bar s lights, lead line cook Sami Slenker darted like a pinball between the confines of its buzzing galley kitchen Thursday afternoon.
Pots of diced onions sizzled on a stove as Slenker gave them a quick stir. The calamari she had just breaded and popped in a fryer basket was nearly done. Soon, they d be seasoned, plated alongside dollops of mango-chile mojo and lime aioli and expedited to a nearby table.
The chicken tenders were next bubbling in a separate fryer next to a basket of waffle fries. Like the calamari, they were soon out of their oil bath, seasoned and set next to containers of curried ketchup and an apricot habanero dipping sauce.
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