Seafood platter – Credit: Kelly Puleio
JouJou, a seafood-forward French restaurant from David Barzelay and Colleen Booth, the team behind Lazy Bear and True Laurel, just opened this month. The restaurant draws inspiration from the golden age of hospitality – an era of bustling dining rooms, Champagne towers, and nights that felt like occasions.
The front-of-house is guided by General Manager James Minch, from Spruce and Town Hall, while Beverage Director Matteo Villano brings experience from Cotogna and Quince, along with international wine expertise and WSET Level 3 certification.
“Many of the dishes at JouJou trace back to formative moments in my career, like the lobster dish I had at Cyrus in 2007 that influenced the Tropical Fruits & Spiny Lobster salad. The Bananas Foster nods to Bern’s Steakhouse in Tampa, where I grew up and celebrated milestones as a kid. JouJou is the result of years of ideas taking shape, brought to life through Colleen’s vision for the room and the extraordinary California ingredients we have access to here. It feels like the right restaurant at the right moment.” says Barzelay.
The Venue
Credit: Kelly Puleio
Designed as a series of interconnected rooms, JouJou invites guests to choose where they want to play.
The Menagerie, a glass-enclosed patio, inspired by classic French orangeries, houses the lively main bar. Tile floors nod to the great cathedrals of France, reimagined in a more vibrant, contemporary palette.
A Calacatta Viola – topped raw bar anchors the main dining room, with a menu devoted to oysters, crudo, and shellfish platters.
The curtained Rose Room offers a more intimate setting, balancing the energy of the dining room with softness and seclusion.
On The Plate
Tarte Tatin – Credit: Kelly Puleio
The ethos of the cuisine draws from across the French culinary landscape – regional traditions, coastal cooking, and the global influences of France’s far-reaching history – interpreted through California’s ingredient-driven lens. Pick between abundant plateaux crowned with Maine lobster and golden osetra caviar, Dungeness Crab Louis XIV, or Black Cod à L’Ananas with pineapple brûlée and turnips.
On the dessert menu, pastry chef Yesenia Castañon, offers French classics Canelé de Bordeaux, Tarte Tatin made with Pink Lady apples, caramel, and brown sugar chantilly or Baba au Rhum with coconut and pineapple-rum flambée.
In The Glass
The beverage program reflects JouJou’s celebratory spirit. With approximately 150 selections, the wine list is rooted in France, complemented by a dedicated California section. A strong emphasis is placed on small, artisanal growers and producer-led wines, highlighting thoughtful farming practices and freshness.
Cheers and congrats to the team!
Joujou, Opens Wednesday – Sunday
Reservations available via Tock.
65 Division Street, San Francisco, CA 94103
Disclaimer: This article was adapted from a JouJou press release. The MerciSF team looks forward to visiting the restaurant soon.
Dining and Cooking