For 15 years, David Barzelay had a restaurant in his head. Not Lazy Bear, the two-Michelin-star tasting menu that made him one of San Francisco's most celebrated chefs. Something else entirely. A French brasserie that felt like a party every night. A place where the seafood towers were theatrical, the champagne flowed freely, and you could walk in for a quick lunch or stay for a grand evening.
JouJou opened on March 6, 2026, and San Francisco finally got the restaurant Barzelay had been imagining since 2009.
The Backstory: From Untitled Seafood Concept to JouJou
Barzelay first conceptualized JouJou as an "untitled seafood concept" around 2009, years before Lazy Bear even existed. The idea stayed in the background as he built Lazy Bear from underground supper clubs into a Michelin two-star institution, and as he and Colleen Booth opened True Laurel, one of the city's best cocktail bars.
But the brasserie never went away. SFist reported that Barzelay's vision crystallized around two touchstones: New York's Balthazar, the perpetually buzzing French brasserie that has remained a scene for three decades, and San Francisco's late Stars, Jeremiah Tower's legendary restaurant that gave the city its last great "see and be seen" dining room.
JouJou is Barzelay's attempt to bring that energy back to San Francisco. Not a tasting menu. Not a prix fixe. A la carte French seafood in a gorgeous room where the point is joy.
David Barzelay: The Chef Behind Three Restaurants
If you know Barzelay only from Lazy Bear, JouJou will recalibrate your understanding of what he can do. Lazy Bear is structured, communal, and focused on the tasting menu format. JouJou is loose, vibrant, and built around choice.
Barzelay's cooking background spans the molecular gastronomy era (he was an early adopter of modernist techniques through underground supper clubs) and the California-seasonal tradition. At Lazy Bear, he proved he could run one of the most technically demanding restaurant formats in the city. At JouJou, he's proving he can do the opposite: a busy, high-volume French brasserie that maintains quality across every table.
Colleen Booth, managing partner and Barzelay's longtime collaborator, is the architect of JouJou's hospitality. She emphasized in interviews that the goal is "a convivial restaurant that makes dining out joyful." The Infatuation highlighted the oysters, caviar, and champagne focus as the connective tissue of the concept.
What You'll Eat: The Menu
JouJou's menu is a la carte, a deliberate break from the tasting menu world Barzelay is known for. Here's what to expect:
The Raw Bar
The raw bar is the beating heart of JouJou. Oysters are front and center, served on ice with classic mignonette and creative accompaniments. This is a restaurant that wants you to start with a dozen oysters and a glass of champagne and see where the evening takes you.
Seafood Towers
The grand seafood towers are the most Instagrammed element of JouJou, and for good reason. Inspired by Balthazar's legendary presentations, SFist described them as "theatrically grand," stacked with oysters, shrimp, crab, and seasonal shellfish. They're designed for sharing and photographing.
Signature Dishes
- Black cod a l'ananas: Barzelay's creative signature, a seafood interpretation of duck a l'orange using black cod and pineapple. It's the dish that best represents JouJou's philosophy: classic French technique applied to unexpected combinations.
- French onion soup: Done traditionally, because some things don't need reinvention.
- Steak frites: The bistro essential, executed at a level befitting a chef with two Michelin stars elsewhere.
Desserts
Classical French preparations anchor the sweet courses: tarte tatin and baba au rhum are both on the menu, because Barzelay believes the French dessert canon exists for a reason.
Wine
A 140-selection wine list leans French but includes California and international bottles. The wine program is built for the brasserie format: approachable by the glass, ambitious by the bottle.
The Space: 6,500 Square Feet of French Riviera Energy
JouJou occupies 6,500 square feet at 65 Division Street in the Design District, the former home of The Grove. Designer Jon de la Cruz of DLC-ID transformed the space into something SF Bay Area Times called a vision of "French Riviera, but with 1970s party vibes."
The design is built around distinct but interconnected rooms, each with its own character:
- The Main Dining Room: Tufted banquettes, cane-backed bistro chairs, and warm lighting create a classic brasserie atmosphere.
- The Bar: A zinc-topped bar that Barzelay specifically designed to be the "engine" of the restaurant's nightly energy. This is where you sit if you want to feel the pulse of the room.
- The Chef's Counter: Dark-veined marble tops where you can watch the kitchen in action.
- The Rose Room: A sunken private dining area for groups who want their own world within the larger scene.
The overall effect is a restaurant that feels grand without feeling formal. You could be in a great Parisian brasserie, except the light is better and the energy is Californian.
How JouJou Differs from Lazy Bear
This is the question everyone asks, so let's be direct:
| | Lazy Bear | JouJou | |---|---|---| | Format | Set tasting menu | A la carte | | Vibe | Communal, theatrical | Buzzy, scene-y | | Cuisine | Californian | French seafood | | Seating | Communal tables | Individual tables, bar, counter | | Price | Fixed (tasting menu) | Flexible (order what you want) | | Stars | 2 Michelin stars | New (March 2026 opening) |
Lazy Bear is an event. JouJou is a restaurant. Both are great, but they're for completely different moods. Lazy Bear is the special occasion. JouJou is the "it's Tuesday, let's go eat oysters" spot.
Where JouJou Fits in SF's French Scene
San Francisco has always had strong French restaurants, but JouJou fills a specific gap. It's not a quiet neighborhood bistro (that's Chapeau or Chez Maman). It's not a Michelin-starred fine dining temple (that's Atelier Crenn). It's the big, buzzy, glamorous brasserie that the city hasn't had since Stars closed in 1999.
The closest comparison might be Balthazar in New York, the restaurant that Barzelay explicitly cited as inspiration. Like Balthazar, JouJou wants to be the place where everyone in the city eventually ends up, whether for a quick oyster at the bar or a three-hour seafood tower dinner.
Reservation Strategy
JouJou has been open since March 6, 2026, and is already seeing repeat visitors within weeks of opening. Here's how to plan your visit:
- Walk-ins welcome at the bar: The zinc-topped bar is designed for spontaneous visits. No reservation needed.
- Book for the dining room: For table service, reservations are recommended, especially on weekends.
- The Rose Room: For private dining, contact the restaurant directly at ouioui@joujousf.com.
- Lunch vs. dinner: Check availability for different dayparts. The a la carte format means you can have a focused lunch or a lingering dinner.
Hours and reservation platform details are still being finalized as the restaurant settles into its rhythm. Check JouJou's website or their Instagram @sfjoujou for the latest.
Who Should Go
Date night: The Rose Room or a cozy banquette makes JouJou one of the most romantic new spots in the city. Seafood towers for two are inherently date-appropriate.
Groups: The multiple interconnected rooms and a la carte format make JouJou ideal for groups who want to order a feast. Get a seafood tower, share some steak frites, split a bottle of wine.
Industry people: Barzelay's peers are coming to see what the Lazy Bear chef does when he abandons the tasting menu. Expect to spot familiar faces from SF's food world.
The "I just want a nice dinner" crowd: JouJou is the rare restaurant that lets you spend $40 (oysters and a glass of champagne at the bar) or $400 (the full seafood tower experience with wine). That flexibility is its superpower.
Visitors: If someone asks you where to eat in San Francisco right now, JouJou is the answer that makes you look good.
What Critics and Media Say
SFist reported extensively on the opening, calling it a "game-changing addition" and noting the 15-year development timeline.
SF Bay Area Times highlighted the "French Riviera with 1970s party vibes" aesthetic and the team's pedigree from Lazy Bear and True Laurel.
The Infatuation listed JouJou as one of SF's most exciting winter/spring openings, emphasizing the oyster, caviar, and champagne focus.
Early diners are already calling it the most exciting new restaurant in the city, and Colleen Booth has noted that repeat visitors arrived within the first weeks.
Practical Details
| | | |---|---| | Address | 65 Division Street, San Francisco (Design District) | | Opened | March 6, 2026 | | Cuisine | French seafood brasserie, a la carte | | Price Range | $$$$ (flexible, from bar snacks to full dinner) | | Wine List | 140 selections | | Private Dining | The Rose Room (contact ouioui@joujousf.com) | | Website | joujousf.com | | Instagram | @sfjoujou | | Press | press@joujousf.com |
FAQ
Who owns JouJou in San Francisco?
JouJou is from David Barzelay and Colleen Booth, the team behind Lazy Bear (2 Michelin stars) and True Laurel cocktail bar. Barzelay is the chef, Booth is the managing partner.
Is JouJou a tasting menu restaurant?
No. JouJou is entirely a la carte, which is a deliberate departure from Barzelay's tasting menu work at Lazy Bear. You can order as much or as little as you want.
How expensive is JouJou?
JouJou is $$$$, but flexible. You could spend $40 for oysters and champagne at the bar, or $200+ per person for a full dinner with seafood towers and wine. The a la carte format means you control the spend.
What are JouJou's seafood towers like?
The seafood towers are theatrically grand, inspired by Balthazar in New York. They're stacked with oysters, shrimp, crab, and seasonal shellfish, designed for sharing. They're one of the most photographed elements of the restaurant.
Do I need a reservation for JouJou?
For the dining room, reservations are recommended, especially on weekends. The bar is walk-in friendly and designed for spontaneous visits.
What is the signature dish at JouJou?
The black cod a l'ananas, a seafood riff on duck a l'orange using black cod and pineapple, is the dish that best captures Barzelay's creative approach. The seafood towers and French onion soup are also standouts.
How does JouJou compare to Balthazar in New York?
Barzelay explicitly cited Balthazar as inspiration. Both are grand French brasseries with theatrical seafood towers and buzzy atmospheres. JouJou has a more Californian sensibility and a chef with Michelin tasting menu credentials, giving it a slightly more elevated kitchen.
