jaja: Cleveland Restaurant Guide

“Went on opening night which is usually a bit high-stress for most spots, but not Jaja! They had such a great handle on things and functioned great as a team, working like a well-oiled machine. We had an AMAZING experience and cannot wait to return. With Jaja finally back, it had some big shoes to fill. My husband and I were regulars before it closed down, and were very excited to secure an opening night reservation once we heard Jaja was reopening. And as good as the old Jaja was, Jaja 2.0 blew it out of the water. From delicious small plates and shareables to spectacular service, we’ll be raving about Jaja for the foreseeable future. Now onto food and drinks. COCKTAILS: My husband ordered BARBOLETA, which tasted like a margarita’s smooth, upscale, older sibling. I, looking at the menu, felt inspired to ask the mixologist (Jason) to create something custom to my palette, giving just a few hints as to my preferences (e.g. enjoy g&t, florals, citrus). My husband’s drink was great but the magic that came together with my drink was BEYOND. My husband even ended up ordering himself one as well. I’d come back for this alone! The details escape me but there was some butterfly pea flower, chamomile, jasmine, lime, ginger… They named it “LA VIOLETA”, in case anyone’s looking to try it as well 💜 1000% would recommend! FOOD: We opted for the SHORT RIB TARTAR, the SCALLOP CRUDO, the BASQUE MUSHROOMS, and SEARED RED SNAPPER. Each dish was exceptional. The sauce for each is what really pushed it over the edge for us, especially for the tartar and the mushrooms. We could’ve only eaten those two and the night would’ve still been a great success! DESSERT: We didn’t have much room left, but desserts sounded too good to pass up. We ended up trying the BASQUE CHEESECAKE & the PISTACHIO TRES LECHES. Either of these could top the list for my favorite dessert in Cleveland, but having both be so outstanding skyrocketed Jaja to my favorite dessert spot in Ohio. The honey crisps and honey sauce work marvelously to elevate the classic basque cheesecake to the next level. Similarly, the blend of tres leches with pistachios and pomegranate arils transformed a traditional cake into a work of art, blending sweet, nutty, and sour flavors in unimaginable ways. ALL THAT TO SAY, if Michelin ever finally decides to include Ohio, I wouldn’t be shocked if this is among their first stops. In fact, I could bet on it! We had the most wonderful time and can’t wait to return. Especially looking forward to introducing friends to this absolute gem of a restaurant and the amazing staff that complete the experience. From Jacob and our servers to Logan, Jason, and everyone else, a great big THANK YOU for such a fun night celebrating Jaja’s reopening and CHEERS to a successful opening night!”

“Seriously great vibes at Jaja. So many details attended to. The wallpapers, the lighting, the bar that looks like an oasis, the unique plates and vintage silverware, the glass roof that can open, the impeccably decorated and clean bathrooms. Oh, and then there’s the food. Rolls, rigatoni, and basque cheesecake to share. So delicious, beautifully presented, and just the right portion size. Two hostesses greeted us. Four servers attended to us, but never interrupted conversation. A very impressive restaurant. Hope they stick around for a long time and inspire others to aim higher!”

“I went with a group of friends to the grand reopening, and the menu is incredible. So is the staff and the decor. They have really fun wallpapers throughout the venue, even in the elevator and the restrooms.”