Friends of Pasta Jay -


January 29, 2016

A table with a view @Pasta Jay’s



the House Chianti




Pasta Jay and his children.

Lone Tree,news and reviews

Pasta Jay’s at Lone Tree (Colorado Critic)


Pasta Jay’s at Lone Tree

Beating the rush is an excellent endeavor, and generally well worth it! It’s a grueling pain to wait in line as your stomach rumbles and you see countless others eating away. We were thus so privileged when we arrived at Pasta Jay’s in Lone Tree. We arrived quarter after 5 to a “calm” Italian restaurant but left a bustling scene with a line of people waiting for food.

Another advantage of showing up early is their daily happy hour in which many of their scrumptious meals are half the price! Always a good thing. We sat down to a red and white checkered cloth and under an arch of brick, feeling as though we were no longer in a Denver suburb. Cups of water were brought along with a PITCHER of water. I always jump for joy when I discover another restaurant which brings me the pitcher. As an avid water drinker I have only found a few places that can keep my cup full, and a pitcher will definitely stay the drought.


Our waiter, Jordan, comes and tantalizes our taste buds as she describes the daily specials and lets us in on a little secret that is not on the menu. The description wins us over and Beth chooses the Jalapeno Stuffed Ravioli and I chose their Florentine Pizza.


The pizza is made with the traditional thin and crispy crust, an alfredo sauce, chicken, fresh baby spinach and black olives. I X’ed the black olives, because those do not taste good, and added some scrumptious roasted garlic. They readily accepted the change in menu and showed that they are flexible and an easy restaurant to eat at. The crust was a little too cooked on the outer edge, it being black, but surprisingly still tasted great. The pizza was good and I’m glad I got the lower price during happy hour.


The Stuffed Ravioli was exceptionally amazing. With the ravioli smothered in Pasta Jay’s famous marinara sauce, multiple types of cheese and the peppers being that perfect spice with out burning your mouth off, I endorse it. Worth going back at any time, even if those lines are long.

For our dessert we ordered Tiramisu and cannoli. And for once my order was better then Beth’s. I got the tiramisu which was good and light with a superb flavor. The chocolate dressing was at a slight variance to the flavor of the tiramisu but I just ate it without dip it in the excess dressing and was thoroughly “picked up”. The cannoli, Beth’s favorite, had an excellently deep fried crisp shell but the cream was a little too grainy due to the much added cinnamon.

desert2 desert1

Jordan, our waiter, was exceptional, truly the best of the whole lot at Pasta Jay’s in Lone Tree. She was truly honest! A great quality, one sometimes lacking in waiters.


January 21, 2016

Pasta Jay’s in Moab

Colorado University,you-tube

November 4, 2015

Champion’s Corner at Colorado University


New Pasta Jay’s in Hays, Kansas

Hays Post

Restaurateur “Pasta Jay” Elowsky – whose restaurant Pasta Jay’s will anchor a 12-storefront retail development at 43rd and Vine – is getting ready for his new location in Hays, set to occur mid-to-late spring.

Jay, daughter Josie, son Jay Wyatt.

The restaurant will offer a wide variety of Italian fare and will be the fourth location for the small chain, with others located in Moab, Utah; Boulder, Colo.; and Lone Tree, Colo.

While the model will be the same as the other locations, it will also be tailored to Hays, Elowskysaid.

“Steaks” came to mind, as he currently offers a 16-ounce New York strip and a 12-ounce baseball-cut sirloin in his Boulder location.

“I imagine those will be transferred down there,” he said.

But for Jay, his restaurants are more than a place for people to eat.


“We like to be involved in the community,” he said. “Customers and employees are like family.”

“Our best marketing tool is the food we service,” Jay said, noting his strong desire to make his restaurants “a place you can call home.”

The business is likely to create around 50 jobs and will be completely staffed locally after training by three or four people from outside locations, Elowsky said.

Developer Stephen Tebo of Tebo Properties is spearheading the development and originally reached out to Jay suggesting the Hays market would be a good fit for a new location.

For more on Pasta Jay’s, including company history and menus, click HERE.

RELATED: Architect says Tebo Village will be ‘a cut above.’ (Includes virtual tour of new retail shopping center.)

Boulder,Colorado University,news and reviews,Pictures

September 14, 2015

Jay Elowsky opens Champions Club restaurant at CU

photo:  Paul Aiken
by:  Jerd Smith

On a bright blue September morning, at the northwest corner of Folsom Street and Colorado Avenue, blaring construction alarms bleep relentlessly as bulldozers dodge cars, electricians, landscapers and drywallers.

Boulder restaurateur Jay Elowsky, founder of the venerable Pearl Street restaurant Pasta Jay’s, stands just outside CU’s newly constructed Champions Center, scanning the chaos, waiting for a visitor.

In a pale yellow Colorado Buffs polo shirt, jeans and cowboy boots, the man who has been feeding CU football players as a sideline for 26 years is almost ready to launch his most ambitious restaurant project to date, the cafe at CU’s new Champions Club.

It will operate from the third floor of the new center, and, in a first, will be open to the public, CU football players and other athletes, and on game day, season ticket holders.

The view from the dining room is a hallmark scene — the brilliant green football field below with the Flatirons etched above along the skyline.

Inside the new restaurant, chairs are still wrapped in plastic, espresso machines are being wired and tested, and then tested again. Massive dishwashers are installed and ready to go, but with just days before the Sept. 21 opening, there is plenty of work to be done before the new eatery is ready for action above the field.

Final menus are still in the works, but Elowsky, 56, has been providing sustenance for the young men who comprise the football team since 1989.

The average football player, he says, eats double the food a normal person would. Adding in the coaches and support staff brings the ratio down to about 1.7 times the amount of food he would plan to use in a normal restaurant.

Executive Chef Adam Merlino, a former cruise ship chef and director of nutrition for a K-12 school district, said he will prepare 100 pounds of eggs each morning for breakfast. For lunch, perhaps 160 pounds of apricot-bourbon chicken, and if roast beef is on the menu as well, he will order in 140 pounds of that for the midday meal.

Because the cafe will also serve visitors to the CU Sports Medicine Center, on the floor below, Merlino is working with medical pros to make sure nutritional needs of patients can be met.

That’s not unlike the work involved in helping individual players meet their goals. A running back needed to gain 25 pounds before the season started, Merlino said, “So we made him smoothies that were packed with peanut butter, avocado and olive oil,” which the player consumed throughout the day in addition to regularly scheduled meals.

Elowsky has won the university’s contract to cook the football team’s meals off and on since the early 1990s. But he first offered to feed the players one free meal in 1989 as thanks for all the business the team helped generate at his then-young downtown restaurant on game days.

The relationship blossomed over the years, and even when Elowsky lost a bid for a contract, he would eventually win a new round. The CU catering contract that he works under typically runs five years, with annual renewals.

This summer, when players were doing two-a-days, the grueling, super-intense morning and evening training sessions that occur each pre-season, Merlino and his crew were feeding 175 people four times a day. Another crew toiled through the night doing prep work.

“It was going all night,” he said.

At the new cafe, Elowsky said he expects to be feeding 300 to 350 athletes each day, with the public welcome to join them from 1 to 7 p.m. Mondays through Fridays. He calls it “eat like the athletes.”

The opening of the CU cafe marks the first step in a 24-month period that will bring two additional restaurants into Elowsky’s empire. He’s planning a new steak restaurant in Moab, Utah, where he’s operated a second Pasta Jay’s since 1992. A ground-breaking date hasn’t been set.

In addition, in a partnership with long-time Boulder real estate developer Steve Tebow, Elowsky will open a third Pasta Jay’s in Hays, Kan. next May.

If Elowsky has immersed himself in the inner workings of CU football, he’s spent an equal amount of time cooking for the Fairview and Boulder high school football teams, and time as well out of the limelight feeding the hungry and donating food or providing subsidized meals to local charities.

Through it all, Elowsky has survived in what most would describe as a brutal, highly competitive restaurant scene. Pasta Jay’s is one of the oldest restaurants still operating on Pearl Street, where space is breathtakingly expensive, diners choosy and celebrity chefs troll daily for customers.

Sean Maher, executive director of Downtown Boulder Inc. and a columnist for the Daily Camera, said Elowsky’s staying power rivals that of Old Chicago, the West End Tavern and Sushi Zan Mai.

“I’ve had restaurateurs say that what might be the best restaurant in another town would just be average here, and you can’t be average and survive. You’ve got to be at the top of your game,” Maher said.

Elowsky has also crafted a powerful network of friends and colleagues, from former CU football coach Bill McCartney, to Boulder developer Tebo, to his ex-uncle Ernesto “Sonny” Genovese, who taught him how to make pizza sauce and run a restaurant in San Clemente, Calif., when Elowsky was 20.

Though Genovese and Elowsky’s aunt divorced long ago, the two men still talk three or four times a week, Elowsky said.

Carly Porter, of Mortenson Construction, makes a phone call from the kitchen of Jay Elowsky’s new restaurant the Champions Club Cafe in Folsom Field on Wednesday. Elowsky is the owner of Pasta Jay’s restaurant in Boulder. (Paul Aiken / Staff Photographer)

As electricians test light bulbs in the new dining room at the Champions Club Cafe, football players, administrators and coaches pass Elowsky in the hallway. Head coach Mike MacIntyre, in grey athletic shorts and athletic shoes, strolls past, flashes a smile and ribs the restaurateur about an ancient encounter with former coach McCartney.

Then its back to the serious business of food. The menu at the new cafe is to be peppered with dishes named for some of the famous athletes who’ve come through CU’s program. Alfredo Williams, the classic creamy pasta dish, is named after Alfred Williams, a star line backer who played for CU during its championship years and went on to play for the Denver Broncos.

“We try to give every dish we name after someone an Italian twist,” Elowsky said, grinning.

For the famous and unknown players alike, the most sought-after dish Elowsky serves is chicken parmesan, known by the student athletes as “chik parm.”

In the last minutes of an intense pre-game practice, as dinner is being prepared inside, Elowsky has a habit of standing on the balcony of the stadium and yelling his final words of encouragement to the exhausted players. The cheer — “Do it for the chik parm.”

Jerd Smith: 303-473-1332,



read article here:


September 10, 2015


summer dining at Pasta Jay’s in Moab


Boulder,fans and friends

Friday night fun with friends at Pasta Jay’s in Boulder



September 8, 2015

Inside or Out — Always a great dining experience



Champion’s Club, at Colorado University, with Tour Guide Jay Elowsky


Pasta Jay’s for great family style Italian food and pizza

by:  Erika

I set out on a restaurant exploration in Downtown Boulder recently. Craving some Italian, my first stop was last Friday night at Pasta Jay’s. I chose this restaurant because it attracted all my senses, the most irresistible being the smell (mm garlic). Pasta Jay’s has an open layout with red and white checkered tablecloths that adds to the family-like atmosphere. The floor to ceiling windows surrounding the restaurant were all open, allowing you to enjoy the beautiful Boulder weather as well as the comfort of the a/c , and a little people watching too. If the smells and the inviting family atmosphere didn’t have me and my boyfriend hooked from the start, one glance at the menu sure did.

Let me tell you I couldn’t have been happier to put the carb-free diet on hold. Pasta Jay’s menu embodies authentic homemade Italian food.  I ordered the Veggie Cappelloni, basically manicotti with veggies and my boyfriend got the tortellini with chicken baked in alfredo sauce (hate to admit it but I wish I got his!). It was all delicious from the first to the last bite! With family size portions it’s perfect for sharing. However, the menu has so many choices we couldn’t narrow it down to one. And with sauce choices ranging from Alfredo, to pesto, to red sauce, the possibilities seemed endless. With all entrees they serve garlic bread so make sure to save a lot of room, you don’t want to miss out, trust me. It’s easy to see how Pasta Jay’s has resided and thrived in Boulder for over two decades.

Pasta Jay’s is up on the West End so it is easily located right off the bricks. So easily located and delicious my best friend Monica and my boyfriend and I sought our hungover refuge there late Saturday afternoon (yes, we were there twice in 48 hours). I am speaking for all three of us, but I think it’s safe to say we are all still full from our Pasta Jay’s binge. If you’re not in Boulder, Pasta Jay’s also hastwo other locations, Moab and Lone Tree.

Rain, shine, or even hungover, Pasta Jays’s is a must if you are craving some great family style Italian food and pizza. They also have a dog friendly outdoor patio, so if date night ends up dateless bring your four legged furry friend! I know my dog Grahm (aka granimal the party animal) would not put up a fight to lounge on the patio.

So check it out, enjoy some over-indulgence and great food and happy hour specials, featuring sangria, wines, and drafts! Be sure to join Pasta Jay’s for their World Famous Monday Night Spaghetti Night. It’s summer, you gotta live a little once and a while, or shall I say; eat a lot once and a while.

Until next time,



August 19, 2015

Champion’s Center at University of Colorado, Boulder, with Coach Pasta