If the Boardwalk at Town Lake is the crowning glory of the Caldwell planned community, Jaxton’s Bistro
is one of its jewels. Opened just 22 months ago, 29-year- old Jason Howard has made his mark on fine
dining in Cypress.
“I’m half French by nationality. I spent nine years with my mentor, Tony Vallone; I knew as much or
more about Italian cooking than I knew about French. I combined my background and created an
American restaurant with a French and Italian twist, explains Howard. “I didn’t want to give a
preconceived notion by choosing a name that was super French or Italian. I remembered having that
same struggle when we were trying to name Jax, my first born, and only son. Ultimately, we decided on
Jaxton’s. It was significant. The restaurant industry is tough. It is easier if you are passionate about what
you are doing. Having his name on the doors, the building, on the menu, everywhere I looked, would be
a great reminder of that passion and why I started this business.”
Jason didn’t plan to open his own establishment. Starting at Tony’s at 19, he worked his way up through
the ranks, from host to managing and Maître d’. “I learned everything that I could from my mentor, and
had planned to grow with him, but it was all about this location. I don’t know if I would have opened this
restaurant if it wasn’t for the excitement that I had around the Boardwalk,” shares Jason. From a
consumer standpoint, and spoiled by the fine dining experience at Tony’s, Howard realized that there
was nothing comparable in the suburbs where he and wife, Sarah lived. “I would commute to town to
work, and if we decided to go out, I’d pick up my wife, and we’d head back downtown,” relates Jason.
“Passing the Boardwalk signs daily, my entrepreneurial spirit took over. Fred Caldwell saw something in
me; we clicked. We kind of had the same vision for the restaurant and the Boardwalk. I am grateful that
he is gave me this opportunity to do this,” shares Howard.
“There are some people who come here who perceive us to be a steakhouse. They want to come here,
wear a sports coat and heels, order a steak, a $100 bottle of wine, a three-course meal. Our steaks sell
like crazy. On the other hand, we’ve balanced the menu with items that aren’t quite so fancy. In my
opinion, we have the best pizzas around. On Wednesdays, we have half-priced pizzas and wine. I love
that our customers trust us enough to come for their special occasions, their date nights, but that
they’re comfortable enough with us to relax and come for casual family nights.”
Cypress Area Eats Foodie, Metta Archilla, is a fan. “Jaxton’s is a creative, trendy and contemporary
eatery that serves good food. I’ve never walked away hungry and it’s perfect for date night, just hanging
out with the whole family or chilling with friends. Jaxton’s is always cooking up something new and
works tirelessly to improve the customer’s overall dining experience.”
Courtney Johnson Chumley agrees. “It feels like you are dining at a classy marina restaurant that
happens to be in your own backyard. The menu has price points for every budget. They have an owner
who is willing to listen to constructive criticism and make changes to keep loyal customers happy, and
new ones coming. Love the crab bruschetta, the burrata caprese salad, chicken cordon bleu!”
Jason Howard’s personal meal selection reflects a cultured palate; “I like wine paired dinners. I might
start the night off with our Poblano soup, followed by a filet mignon Oscar style, a Bearnaise sauce with
jumbo lump crab. I’d have a side of risotto or truffle mac and cheese, and afterwards, an original cream
style, fluffy beignet, served with three dipping sauces: truffle honey, coffee cream sauce, and a
Ghirardelli white chocolate sauce,” he says with a smile.
Despite his youthful age, Howard explains his mature outlook, “Two things made me grow up fast; I
settled down really young. I married my Cy Falls High School sweetheart, Sarah. We’ve been together
since I was 15 years old. At Tony’s, I was the youngest among grown men. You learn you are either going
to grow up, or you will get pushed out. It was not just Mr. Vallone’s expectations, but also the fact that I
fell in love with the business. I decided that this is what I wanted to do for the rest of my life.” What
does the future hold for Jaxton’s Bistro? “We definitely have plans for expansion. I can’t give you details,
but it is already underway.”
