JRDN Restaurant At Tower 23 Re-Opens With A Fresh Look And New Menu

Ahhhhh…how we’ve loved our long, lazy champagne brunches in the sun at JRDN at Tower 23! That’s why we’re thrilled that they have officially opened their doors after two months of renovations with an updated look, sushi bar and a new menu.

JRDN’s premier beachfront location has updated its look with new indoor/outdoor furnishings, the addition of a glass enclosed sushi kitchen, as well as other aesthetic and kitchen enhancements. Diners can expect an elevated beach chic vibe in the dining room while the culinary team will enjoy an enhanced space from which to create the celebrated new menu, which encourages guests to eat family style with their new shareable items.

Highlights include:

Sushi/Raw Bar: JRDN’s new sushi bar offers a casual dining experience with a more traditional Japanese element.

Innovative sushi roll creations include the JRDN Two Point “Oh”, with spicy tuna, yellowtail, cucumber, cilantro, serrano pepper, onion, yamagobo, seared tuna, and charred lemon ponzu.

Adding to the experience, Build Your Own Poke Bowl guests will choose from a variety of fresh options to create their own signature poke bowl. To compliment the cuisine, JRDN will feature Japanese beers, sake and craft cocktails.

Small Sharable Plates: This section of the menu is divided into items from the farm, from the land and from the water. Stand-outs on the menu include the Smoked Maitake Mushroom Tempura with togarashi aioli and ginger gremolata, the Korean Style Lamb Lollipops with crispy-smoky sushi rice, green onion-mint remoulade, fried egg and hoisin sauce, or the forever-popular Fried Calamari served with lemon, broccoli, Fresno chilies, and sweet chili aioli.

Entrees: Must-trys include the Miso Glazed Halibut, with shrimp dumplings, bok choy, shiitake mushrooms, candied leeks, and brown butter dashi; the 6 oz. Wagyu New York Strip with a choice of two sides and a sauce; or the 40 oz. Beef Tomahawk Steak, that is perfect to share, with flatbread, lettuce cups, sushi rice, pickles, and sauces.

Sweets: For the final course, Chef David Warner created decadent desserts that tie in Japanese influence with the Chocolate Futomaki, made with chocolate date cake, candied kumquats, hazelnut, Asian pear, and green tea and is presented as a “sushi roll”.   The Mango Poptart is another standout made with coconut ice cream, curried cashews, praline, caramelized rum, and toasted coconut.

See you there!

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