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Jujube Restaurant Review: Jujube continues to attract Asian food aficionados who appreciate its eclecticism, including a few menu nods to Europe. 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 his talented staff. The front bar offers a multitude of top-grade saké, unusual ales, and intriguingly named drinks. First courses are ample, and most can be shared; the steamed and fried dumplings are exceptional, particularly the duck and chive. Other standouts are an unctuous oyster mushroom curry soup, sweet potato fritters with black vinegar sauce, and crispy wontons stuffed with spare rib meat and goat cheese. Among seasonal main courses are an aromatic seafood clay pot, pasta “Bolognese” with ginger-braised pork over rice noodles; and Jujube’s signature lemon grass-grilled hanger steak with 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 macadamia sable tart, a flourless chocolate cake with Vietnamese coffee ice cream and brown butter pot de crème, with suggested wine pairings for each. The modest wine list offers unusual choices that complement Asian flavors.