A Spring Taste with Chef JoJo Ruiz's New Inspired Menu

There's something magical about spring at the beach the refreshing salt air, the sunsets in gold and the feeling that something is beginning. Behind it all is Executive Chef JoJo Ruiz, whose new menu brings that same feeling of renewal onto the plate. With bold flavors, sustainable fresh ingredients and a Mediterranean twist, Chef Ruiz invites guests into a culinary story that comes alive in each bite.

Where the Season Begins with a Salad

Imagine this you're sitting at the window, the golden warmth of late afternoon light on the table. A cold glass of Sauvignon Blanc in front of you, you take your first bite of the grilled spring salad. Charred radicchio is balanced by creamy Purple Haze goat cheese. Smoked almonds add the perfect crunch and the saba vinaigrette a hint of sweet acidity. It's not a salad—it's the start of the story your taste buds are going to discover.

Across the table, a friend leans in over a platter of ibérico jamón, served simply but beautifully on warm grilled focaccia topped with a rich tomato-garlic spread. Rustic but refined—and just the sort of attention to detail that characterizes Chef Ruiz's cooking. At $66, it's worth taking a bite and lingering.

And then there's lamb tartare, its rich red color speckled with beets and breakfast radish, chilled by vadouvan yogurt. There are pita chips on the side and it's the kind of bite that incites chatter—and hunger.

When Crudo Meets the Sea

Freshness is the essence of beach dining, and nothing comes closer to capturing that than Chef Ruiz's new crudo dishes. The entire snapper tiradito is a feast for the eyes—thinly sliced and laid out with baby peppers, marinated onion and a drizzle of ladolemono. The taste explodes in your mouth, a paean to Greece and its sun-kissed beaches.

And then there is the halibut ceviche, tucked into a creamy but zesty coconut leche de tigre. With cucumber, lime, avocado, and agave-pickled serrano, it's bright, cool and full of surprises stacked on top of one another. At $28, this is the sort of elegance and restraint only a practiced hand can deliver.

The Sea is the Heart of the Menu

Every dish of Chef Ruiz is a story. The "Greek Freak" crusted tuna is a dish of whimsical tribute, mixing crunchy dolmas with garlic lemon yogurt and pepper relish. At $49, it's a dish that shouts, Bold can be balanced.

And then, naturally, there's the grilled swordfish piccata. Lemon, Greek oregano and rich avgolemono sauce are the makings of a modern take on a classic dish that has a Mediterranean heart. Sophistication is brought by the halibut ala spetsiota with tomatoes, olives, ras el hanout, and olive breadcrumbs—it's upscale yet comfort food that stays on the palate long after the finish.

For the decadent, the spicy lobster rigatoni is a standout. Sweet Maine lobster is enshrouded in a Calabrian chili-spiced tomato vodka cream sauce. At $75, it's the kind of dish that makes a night out an event.

Land Lovers Are Not Forgotten

Even on a menu overflowing with ocean bounty, Chef Ruiz does land dishes justice. The $42 Greek-style grilled chicken pairs lemon, oregano, and caramelly fennel with crunchy potatoes and preserved lemon mustard sauce. It's upscale comfort food—just the way spring dinners should be.

And then there's the secreto pork, tender and juicy, served with gigante beans, horta and roasted tomato salsa. For $64, rustic Mediterranean comfort arrives in every bite.

But it can't compare to the 16-ounce wagyu New York surf and turf. Jumbo prawns, market vegetables grilled and served alongside, béarnaise sauce on the side, this is a luxurious centerpiece at $150—just right for those meals that should be savored in elegance.

Vegetables With a Voice

Salads on Chef Ruiz's menu aren't added afterthoughts—veggies are the headline. Beet salad, for example, is a flavor and color symphony. Roasted beets converge with almond ricotta, citrus, mustard greens, smoked almonds and strawberry powder. It's a $23 dish that's a piece of art.

The wood-roasted cauliflower provides a crunchy, fulfilling bite, with crunchy chickpeas and a marcona almond salsa. With pepper romesco, it's something vegetarians and carnivores alike will adore.

And finally, there's the mushroom kofta—rich, meaty mushroom meatballs served with tahini, pomegranate, pine nuts and flatbread. For $24, it redefines what plant-based can do. For a side with some pizzazz, the crispy eggplant ($18) and the layered, twice-baked eggplant ($32) are both satisfying and creative, with bold Mediterranean flavors having modern pizzazz.

A Seasonal Story to Enjoy

Dining with Chef JoJo Ruiz is always as much about the story as it is about the cuisine—its unfolding from plate to plate. This spring, the story is one of renewal, innovation and balance with the land and the sea.

Each dish is lovingly made, in mediterranean tradition, with a dash of modernity added at the end. It is not a rich man's or foodie's menu, but for anyone who has the frame of mind to believe that food is to be savored.

So come hungry—not just for the food, but for a journey. Let the menu speak, let the season shine and let yourself be carried away by a menu that tastes like spring, feels like luxury and lingers like a memory worth repeating.

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