Jojo's Dinette

07/27/2024

https://www.bikemag.com/travel/mountain-biking-post-ride-grand-junction-colorado

All the food, beverages, and activities you need to make your trip complete.

07/24/2024

We will be closing early this afternoon for a private event and reopening with our EXTENDED HOURS of 11:30-8pm tomorrow! See you soon!

07/16/2024

Jojo’s Rosé

Back in 2017, Garrett from and I started to think about a series of wines meant to be paired with our menus while being unique to the Grand Valley AVA. Through this colab, and our past history of both working with the incredible design firm, High Desert Wine Lab was born. HDWL wines can be found at in the Carlson tasting rooms and of course here at JoJo’s. However, through HDWL, we never really had a rosé to use on the menus and if there is one thing a wine centric, chef driven, lunch/dinner spot in needed, it was an inexpensive accessible, beautiful rosé by the glass on our list. Garret had been working on a small project that fit the bill perfectly. This time around, handled the design language to match the Jojo’s and logos he had created as well. The final product is a blend of Syrah, Blaufränkisch and Merlot and is 100% 🔥

07/13/2024

Bread Pudding Toast

This one lives under the “sweets” section of the menu but is really the brunch sleeper on the menu. It’s a bread pudding baked in a Pullman loaf pan ten treated as a slice of toast. Topped with whipped ricotta and Milk Jam (milk jam is super-duper slow cooked milk with sugar, almost a reverse caramel to provide all the caramel notes which much less of the cloying sweetness) topped with shattered berries and a sprinkling of flakey salt.

Also spoiler alert: this is one of several dishes we will be using to add more brunch items to our menu over the next few weeks.

07/11/2024

The Jojo Burger

Brioche Bun, Burnt Onion Mayo, Half Sour Pickles, Green Chile Marmalade, Brûléed Gruyère Fondue.

This is the one!

07/09/2024

Tempura Ruby Trout Sando

The last time I was in Oregon, I had the opportunity to stop by - a French brasserie by one of my favorite chefs. There they serve this beautiful tempura fried trout sandwich using a whole trout filet.

We have used Idaho Steelhead Trout from Riverence on all of our menus for a few years and when considering replacing the famed salmon blt which had been a staple on the bin lunch menu, this, to me, seemed like such the perfect solution.

I think giving inspirational credit through our menu(s) is more important now than ever as the current culinary landscape has been acting as an idea vacuum rather than a collaborative team of individuals creating a referral network for our guests and employees to use in hopes of broadening their horizons. This isn’t rocket surgery, this is a really yummy tempura trout sandwich but credit goes to Canard for our inspiration.

Anyone familiar with tempura knows how fickle it can be. This version created by CDC Caleb Boswell along is perfect.

Along those lines, this dish started an internal conversation about Romesco vs. Molé that has been a fun way to play with this seasons menus. Using Pine Nuts (Piñon) as the regional ingredient alongside guajillo to build a Romesco takes us working striking distance of a Molé. Chef Caleb’s Romesco is a can’t miss and the variants it’s spawned have been really fun to play with!

Also, a quick note on the micros finishing this dish: This is (micro) Epazote - aka Mexican Tea. An herb used for its distinct flavor that lies somewhere between parsley and sage. It finishes the guacamole at as well as the Trout Rilette at - while it may look like a basic microgreen, it’s anything but.

The Tempura Trout Sando, Romesco Slaw, Piñon Romesco, Tomato, Potato Bun

07/06/2024

Steak Frites.

Ok so, the concept of Jojo’s has always been, as I describe it, a French bistro/brasserie in style and ex*****on but with a menu representative of where we are - The Southwest. While this dish doesn’t reflect the Southwest it is a nod to the idea of a wine centric menu that stays the same throughout each days service. The menu which is casual, affordable and approachable is more bistro than diner with the term “Dinette” simple referring to a casual eatery without connotations of cuisine types, allowing us to remove some boundaries and offering more recognizable and comforting dishes to more guests than we were previously able to with the bin ethos of regional and seasonal cuisine.

Angus Teres Major, Szechuan Au Poivre, Truffle Fries - like real ones, truffle chimichurri dressed and blanketed with shredded Parmesan.

This is for sure the sleeper on our menu. If you’ve been following along on these daily menu posts I hope you are starting to see these threads tying dishes together to create something “on brand” for what we do while being total departures and completely new. JoJo’s is the restaurant I want to eat at. It’s the restaurant that crosses boundaries, provides unique and cravable dishes and is both casual and affordable for lunch and early dinner. If you haven’t already, come check it out!

07/05/2024

The Crabcake Sando, Cabbage and Herb Slaw, Piñon Romesco, Toasted Brioche bun.

This beauty is is just that. This is a Maryland Style (Jumbo Lump Crab & Breadcrumbs & Mayo - of course, and nothing else) Crabcake. The slaw is dressed with vinegar to@keep@it light and bright and the slightly sweet brioche bun is 🎂

This is fun and is meant to be fun. Pair it with one of many wines by the glass, relax and enjoy!

07/03/2024

The Deluxe.
So here’s the thing… when we started making in 2011, never in my wildest dreams would I think it would become the staple that it had. When we began to conceptualize what Jojo’s is, the idea that a kind of baby brother to became the driver, which meant, of course the Bin Burger needed to be on the menu at our long time home of that burger. For us though, despite its popularity the Binburger no longer satisfied our burger cravings. With that, we created not one but two new burgers to serve alongside of and compliment the original. In a way I suppose that makes Jojo’s kind of a burger place although these are not your standard burgers.

The Deluxe - Double Patty, Pine Nut Romesco Mayo, American Cheese, Carmelized Onion Marmalade, Housemade Half Sour Pickle, Brioche

This may be my favorite “dish” right now.

07/02/2024

Sunchoke hushpuppies - made with Colorado grown white corn, and Western Colorado sunchokes confit in Californian oil. These are served on our “salsa verde” a spicy green sauce made from fresh juiced Serrano, cucumber, and herbs. Tossed in gastrique and topped with cotija. This classic was reimagined using the set from the retired
Empenadas app at

07/01/2024

Fried Chicken Sando - Sumac Coumpound Butter, Potato Bun, Kewpie, Lettuce and Tomato. This is another one from the Binburger days and also available “hot” with our housemaid Guajillo Kosho.

07/01/2024

Happy Monday! Two posts today to make up for yesterday… up first is this beauty - the Little Gem Caesar with wakame & white anchovies dressing, black garlic salsa matcha, Parmesan and wakame crouton and cured yolks.