Two beloved resturaunts undergo changes for fresh dining experiences in south Denver
By Jay McKinny
When the winter chill settles over south Denver, even the most die-hard foodies can be tempted to hibernate. But two beloved restaurants are giving locals every reason to bundle up and head out. Jack’s on Pearl, a favorite known for its wood-fired cuisine and elevated hospitality, is expanding. Jack’s at Lone Tree will open soon, while the longtime Castle Rock institution La Loma steps into a new era as Savina’s Mexican Kitchen. Together, they’re redefining fine dining in the suburbs—proving that comfort and culinary craft can share the same table.
There are plenty of restaurants that deliver pleasure through first-class hospitality and carefully curated menus. Jack’s at Lone Tree is about to join their ranks (as of press time, it’s scheduled to open in late December). The wood-fired grille established itself as a premier dining destination with its first location on Pearl Street in Denver, aptly named Jack’s on Pearl. In December of 2025, the restaurant is opening a second location in Lone Tree. President of Jack’s, Darryl Shoemake, is excited to expand into a new space with centrality in the south Denver market. Diners will undoubtedly fall in love with the drinks, food, and ambiance that made the Pearl Street location a community favorite.
The most popular entrée on the menu is the champion filet—a mouthwatering 7-ounce cut topped with foie gras butter, roasted Calabrian peppers, and cheesy potato cakes. As the name suggests, it won the 2023 Denver Rare people’s choice award for best steak. Another award-winning item is the Soft N’ Smokey, made with Stranahan’s Blue Peak single malt whiskey, house-crafted toasted pecan syrup, and black walnut bitters. The restaurant ages the whiskey in an oak barrel for a month before macerating it with roasted pecans and apricots, letting it rest for another six to eight weeks. This process imparts a rich sweetness into the smoked old fashioned that deservedly won the people’s choice award at Stranahan’s Barrel Royale in 2024.
Jack’s is also known for its dry-aged fish program, a culinary practice typically found in coastal U.S. cities. They’re thrilled to introduce Colorado diners to the intense flavors of this style of seafood. From Hawaiian kanpachi yellowtail tuna to Ōra King salmon from New Zealand, the restaurant brings in fish from around the world and dry ages it with precision. “Dry aged fish is what we specialize in, and we’ve been doing that for almost three years now, so we feel that we’ve got it down to a science,” Shoemake says.
Jack’s at Lone Tree is designed to accommodate large parties. The first floor is dedicated to buyouts—perfect for engagement parties or business celebrations—and seats up to 150 people with elevated banquet service. Public dining is located on the second floor, where guests can enjoy expansive views of the plains.
At Savina’s Mexican Kitchen—formerly La Loma Castle Rock and Downtown—the food, drinks, and outstanding service that made it a staple in the Castle Rock culinary scene remain unchanged. The new name honors the woman who started it all, Grandma Savina Mendoza. Her portrait has long been displayed in the restaurant’s locations, but few people knew she crafted the renowned mini chile rellenos and Grandma’s green chile.
Mendoza founded the original restaurant in Denver’s Jefferson Park neighborhood in the 1970s. She partnered with Sonny Brinkerhoff in the 1980s, and together they grew the business into the beloved Mexican restaurant people know today. Brinkerhoff’s son William eventually took over the family business, and his son Mark Brinkerhoff is now the president and CEO of Brinkerhoff Hospitality. While Mendoza passed away many years ago, the father-son duo is proud to honor her legacy as they usher in a new era for an iconic restaurant.
“Absolutely nothing has changed except our name,” Mark Brinkerhoff says. “If anything, we’re working harder than ever to honor Grandma Savina’s legacy. With her name now on the door, we feel an even greater responsibility to uphold her standards, making sure every recipe, every dish, and every guest experience reflects the same care and hospitality she envisioned more than fifty years ago.”
Brinkerhoff is quick to credit the hardworking staff who have made the restaurant what it is today. Some team members have been there for more than 40 years and fondly recall Grandma Savina’s meticulous inspection of the daily green chile. The Castle Rock location was designed for those who love dining with a view. With floor-to-ceiling windows and breathtaking scenery of the foothills, guests can sip a tasty margarita and enjoy tacos dorados while watching the sunset.
“This location gets some of the best sunsets in Colorado, and there’s nothing better than watching people enjoy great food and warm hospitality as the sky lights up over the mountains,” Brinkerhoff says.
