Making Sense at JJ Bistro

One thing that’s ubiquitous to dining out is, of course, the menu — a guide to what the restaurant offers, providing sometimes in-depth descriptions of each dish. But although many menus provide an appetizing preview of what’s to come, others are almost curt in their presentation. For example, if you’re vegetarian, there’s one phrase that can quickly spoil your appetite: NO SUBSTITUTIONS. It’s a definite put-off, almost as if the eatery only wishes to cater to a certain part of the population instead of striving to please as many customers as possible. In this economy, that just doesn’t make much sense (or cents)!

While discussing the menu at JJ Bistro and French Pastry with owner JJ Luangkhot, we found that substitutions don’t bother him one bit. In fact, he says that all customers have to do is ask and he will adjust the dish, transforming a seafood or meat entree into a vegetarian delight.

“All of our pasta can be vegetarian,” he says, which includes menu items such as Khao Soi Luangprabang (Veggie: $7.95), a combination of fettucini and crispy noodles, carrots, potato and sour cabbage. It’s served with quail egg, but they will be happy to omit it. It’s not on the menu, but Luangkhot recommends his vegetable Wellington, a vegetarian version of his popular Baked Lamb Wellington. For $9.95, this elegant dish includes eggplant, zucchini and spinach wrapped in puff pastry and baked to flaky perfection.

Don’t forget to satisfy your sweet tooth! Luangkhot is an accomplished pastry chef whose sweet creations are as beautiful as they are delicious.

JJ’s Bistro & French Pastry

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