JUS Organic: Keeping up with the trends

Brunch offerings, plus the raw deal on a fun cooking class.

Renee Dorski, high-fashion model and high-style chef, is working her favorite trends into her popular, toddler of a restaurant. Since JUS Organic opened at 135 First Avenue in Atlantic Highlands early last summer, she’s hosted private-party tastings, semi-private supper clubs and many, many Moms who drop in for breakfast and lunch on weekdays, knowing there’s space for their 3-year-olds to play without peril.

Now Dorski is expanding the scope of JUS by offering brunch on weekends, from 9 am to 4 pm, Saturday and Sunday. We’re doing sit-down service,” Dorski says. Don’t think ordinary bacon and eggs, but dishes that are hip and hot with everyone from Millennials to Gen Xers to Baby Boomers.

Highlighting JUS’s new brunch menu are Israeli shakshuka; shirred eggs with herbed goat cheese on toasts of wood-fired sourdough baked by Dorski’s pals at Medusa in Asbury Park; a “Veggie Lover’s Buddha Bowl”; goat cheese tartine with mango, avocado and chili-infused honey; and special-of-the-day porridge bowls. Sides include JUS’s sweet-potato hash and coconut yogurt granola cup. All egg dishes at JUS are made with organic eggs from local farms.

There’s also something else on tap at JUS: A Valentine’s Day Raw Desserts Cooking Class. It will take place from 6 to 7:30 pm on Sunday, February 10 and cost $30 per person.

The chef leading the class is raw foods specialist Andreea Fegan, the 2014 winner of the Hot Raw Chef contest. Participants will learn to make—and will get to eat that evening—raw chocolate brownies with ganache and fresh raspberries as well as strawberry-lime sorbet.

Interested? Call Dorski to reserve at spot at 848-254-4686 or visit jusorganic.com.

Note: In tomorrow’s Table Hopping, we’ll offer additional events to celebrate Valentine’s Day.

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