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JoJu
Vietnamese
The banh mi here come in wax-paper egg-roll bags, which tells you something about the register. This Elmhurst sandwich shop keeps the classics, pâté and head cheese, while slipping in Korean bulgogi alongside them. The fries arrive heaped with pickled daikon, cilantro, jalapeño, and a green sauce borrowed from Peruvian chicken spots. Julie Wong has said she wanted to embrace Queens as a melting pot, and the menu takes that brief literally.
The awards strongest first
- The New York Times 2020 · Critic's Pick · Restaurant Review
One number, weighted & current 43
How we scoreThe dishes from the writeups
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Banh mi
“The banh mi remain exemplary, if not wholly traditional, with classic pâté and quivery head cheese offered alongside Korean bulgogi.”
The New York Times, 2020 -
Twice-fried fries
“Twice-fried fries come heaped with pickled daikon and carrots, cilantro and jalapeño, and lashed with spicy mayo, a demi-glace of pork stock and the kind of bright-hot green sauce that anoints Peruvian roast chicken.”
The New York Times, 2020
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