From grocery-store delis to fancy restaurants: The humble jojo remains a Pacific Northwest staple

When the James Beard Foundation named Sawyer a semifinalist for “Best New Restaurant” in the United States in February, the Ballard restaurant became one of Seattle’s hottest dining spots. Chef Mitch Mayers’ eclectic bistro blends comfort food with fine-dining technique — most notably with its playful spin on the Pacific Northwest potato staple: the jojo.

Three miles south, in Interbay, addo:206 chef Eric Rivera — who cut his teeth at Chicago’s Alinea under famed chef Grant Achatz — also features a jojo on his new bar menu.

They’re not alone. This fast-food staple is now on dinner menus at restaurants more at

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