Jo's Restaurant

Johnny Santiago and Jim Chu Announce Launch of Southeast Asian Menu from Executive Chef Andrew Pressler

After working in premier NYC kitchens under the tutelage of Michelin starred chefs, Andrew Pressler brings his unique culinary style to Jo’s as Executive Chef with the launch of his Southeast Asian menu. Andrew started his career as a line cook/roundsman with Patricia Yeo at Sapa. Soon after he landed at BLT Fish as a sous chef working under Laurent Tourondel.  After a year at BLT, he was persuaded by Zak Pelaccio to join the Fatty Team, at Uptown Fatty Crab and then as the opening Chef de Cuisine for Fatty Cue Brooklyn (Andrew also worked with Zak consulting on the opening of 230 Fifth in the Flatiron district). It was at Fatty Cue that Andrew applied his love for Southeast Asian flavors to barbeque and was an integral part of developing the menu for the Fatty Cue concept.  When the opportunity to work on a daily basis with 3 Star Michelin Chef Christian Delouvrier at La Mangeoire presented itself, Andrew could not pass up such a wealth of knowledge.

Andrew and his family moved to Saudi Arabia at the age of 2. The family traveled extensively and was introduced to an explosion of new flavors and exotic dishes, at age 10 they moved back to the USA. Andrew attended C.I.A and continued on to hone his technique, palate and style in some of New York’s best and most exciting kitchens. With Andrew’s diverse background, he is taking Jo’s in a new direction with a source driven menu highlighting organic, local and sustainable products with classic technique and a Southeast Asian palate. Andrew’s standout dishes include his Banh Mi Burger, chili jam, ginger aioli, pickled carrots, daikon, cilantro, fresh chillies, scallion and hand cut fries; the Lamb Pho, bean sprouts, herbs, fish sauce, rice noodle; the Galangal Fried Chicken, sambal goreng, coconut rice and spice roasted butternut squash; the Whole Fish Bakar (for 2), banana leaf, malay curry powder marinade, tamarind sambal; and lastly Chef offers a Whole Suckling Pig dinner for 8 to 12 guests.

Owners Johnny Santiago and Jim Chu on the new direction of Jo’s cuisine “When Andrew joined the team we knew he was capable of running the kitchen and developing a menu that was in line with what we had been doing, “New American,” but his southeast Asian inspired specials were winning over our regulars and gaining new regulars. We have this talented chef who was being held back from his full potential and Southeast Asian roots, because going from a “New American” menu to a southeast Asian menu can be a dramatic change, but in this case not a drastic one.  Chef has established trust with our regulars and we believe that once you establish trust, your guests will follow you. “Every once in a while you meet a really talented chef that introduces you to some ridiculously delicious food and he inspires you to change it up.” We are in the hospitality business and we want our guests to have an inspired experience when they dine at our restaurant. We know that there’s much more to a restaurant than just the food, and that between the service, the music and the overall vibe of the place. “Jo’s is a neighborhood joint for more than just the neighborhood.”

Jo’s is a romantic & sexy place that is perfect for dates and fun for large groups of friends. Johnny Santiago designed every aspect of the restaurant, from the white marble bar, vintage embossed wallpaper, Antler horn chandeliers, Venetian mirrors adorn the exposed brick walls, and comfy chocolate brown leather banquette seats, sets the tone for a most memorable dining experience. Jo’s features include two intimate dining rooms hidden behind a 40 Seat bar room. The main dining room can accommodate up to 48 guests. The hidden jewel at Jo’s is the Albert Dining Room which lies secretly behind the main dining room (through two sliding vintage barn doors) and is available for semi-Private and private dining, accommodating parties of 12 to 50 guests.

The new menu is accompanied with a hand selected rotation of European and American wines with a 1x mark-up, Jo’s is one of only a few establishments in New York that offers this amazingly affordable deal.  Inventive seasonal cocktails are curated by Johnny and include some fan favorites, the “Sancho” tequila, lime, anchochile honey & orange and the “Narcissist” gin, lime, ginger beer, crème de violette garnished with a shiso leaf. With a daily changing “chalkboard menu” in the bar with 15 craft beers to choose from, makes Jo’s a delicious adventure for the senses. Jo’s serves a traditional American Brunch from 11am to 4pm on Saturdays and Sundays with a selection of Chef Andrews Southeast Asian Specials.

Jo’s is located at 264 Elizabeth Street (between Prince and Houston) and is open daily for dinner and cocktails from 5pm to 2am.

Johnny Santiago and Jim Chu are proud to announce the launch of their Southeast Asian Menu from Executive Chef Andrew Pressler

After working in premier NYC kitchens under the tutelage of Michelin starred chefs, Andrew Pressler brings his unique culinary style to Jo’s as Executive Chef with the launch of his Southeast Asian menu. Andrew started his career as a line cook/roundsman with Patricia Yeo at Sapa. Soon after he landed at BLT Fish as a sous chef working under Laurent Tourondel.

[img src=http://17linxmagazine.com/wp-content/flagallery/johnny-santiago-and-jim-chu-are-proud-to-announce-the-launch-of-their-southeast-asian-menu-from-executive-chef-andrew-pressler/thumbs/thumbs_jo.png]40Johnny Santiago and Jim Chu are proud to announce the launch of their Southeast Asian Menu from Executive Chef Andrew Pressler
After working in premier NYC kitchens under the tutelage of Michelin starred chefs, Andrew Pressler brings his unique culinary style to Jo’s as Executive Chef with the launch of his Southeast Asian menu. Andrew started his career as a line cook/roundsman with Patricia Yeo at Sapa. Soon after he landed at BLT Fish as a sous chef working under Laurent Tourondel.
[img src=http://17linxmagazine.com/wp-content/flagallery/johnny-santiago-and-jim-chu-are-proud-to-announce-the-launch-of-their-southeast-asian-menu-from-executive-chef-andrew-pressler/thumbs/thumbs_jos-rest.png]80Johnny Santiago and Jim Chu are proud to announce the launch of their Southeast Asian Menu from Executive Chef Andrew Pressler
After working in premier NYC kitchens under the tutelage of Michelin starred chefs, Andrew Pressler brings his unique culinary style to Jo’s as Executive Chef with the launch of his Southeast Asian menu. Andrew started his career as a line cook/roundsman with Patricia Yeo at Sapa. Soon after he landed at BLT Fish as a sous chef working under Laurent Tourondel.
[img src=http://17linxmagazine.com/wp-content/flagallery/johnny-santiago-and-jim-chu-are-proud-to-announce-the-launch-of-their-southeast-asian-menu-from-executive-chef-andrew-pressler/thumbs/thumbs_jos.png]130Johnny Santiago and Jim Chu are proud to announce the launch of their Southeast Asian Menu from Executive Chef Andrew Pressler
After working in premier NYC kitchens under the tutelage of Michelin starred chefs, Andrew Pressler brings his unique culinary style to Jo’s as Executive Chef with the launch of his Southeast Asian menu. Andrew started his career as a line cook/roundsman with Patricia Yeo at Sapa. Soon after he landed at BLT Fish as a sous chef working under Laurent Tourondel.

Get Your Free Updates Inboxed!

Signup now and receive an email once I publish new content.

I will never give away, trade or sell your email address.

You can unsubscribe at any time.

Leave Us Your 2 Cents