"He's looking for the new restaurant to be a scene-y, vibrant destination in the vein of New York's Balthazar and SF's long-gone Stars, a place that 'feels special every time you go, whether it's a quick lunch or a big grand to-do,' and where 'It always feels like you're just in a place where it's happening.'"
"At JouJou, which opens Friday, March 6 in a redesigned space at 65 Division Street, there will be theatrically grand seafood towers a la Balthazar, classic items like French onion soup and steak frites, as well as twists on bistro classics. One example: black cod a l'ananas, a seafood twist on duck a l'orange, but with black cod and pineapple."
"The space has been reimagined by Jon de La Cruz with multiple rooms, and includes a dark-veined marble-topped chef's counter, cane-backed bistro chairs in the dining room, and a zinc-topped bar where Barzelay hopes a bustling nightly vibe will take shape."
JouJou represents a 15-year concept evolution for chef David Barzelay, finally opening March 6 at 65 Division Street in a redesigned space formerly occupied by The Grove. Barzelay aims to create a vibrant, special destination reminiscent of iconic establishments like Balthazar and the late Stars, where diners feel immersed in an energetic atmosphere. The menu balances unapologetically classic French cuisine—including escargots, steak au poivre, and French onion soup—with creative twists such as black cod à l'ananas, a seafood interpretation of duck à l'orange. The space features multiple rooms designed by Jon de La Cruz, including a dark-veined marble chef's counter, cane-backed bistro chairs, and a zinc-topped bar. The kitchen is led by chef de cuisine Nick Vollono, with pastry chef Yesenia Castanon and beverage director Matteo Villano completing the leadership team.
Read at sfist.com
Unable to calculate read time
Collection
[
|
...
]