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Jujube Restaurant Review: Jujube has a loyal following of foodies who appreciate its Asian/Italian eclecticism. The simple décor, with blown-up photos of Asian street scenes, barely hints at the pleasures to unfold, culinary creations of chef/owner Charlie Deal and chef de cuisine Josh DeCarolis. The front bar offers a multitude of top-grade saké, unusual ales, and intriguingly named drinks. Another bar opens to the kitchen with a view of DeCarolis in his element. You will want to share first courses; try the sweet potato fritters with black vinegar sauce, the rich oyster mushroom curry soup, and the crispy scallion calamari. Among seasonal main courses are Jujube “Bolognese” with ginger-braised pork over rice noodles; tea-smoked duck breast with apple-pear kimchi; and lemon grass-grilled hanger steak and spicy peanut sauce cooled down by a cucumber salad. After exploring Vietnamese, Thai and Chinese cuisines, Deal likes to incorporate that occasional touch of Italy and France. Desserts include flourless chocolate cake with Vietnamese coffee ice cream and five-spice crème brûlée, with suggested wine pairings for each. The modest wine list offers interesting choices that complement Asian flavors.