First Look: Jaja Returns to Ohio City Feb. 3 With a Reimagined Menu and Renewed Vision

Jaja, known for its live fire cooking and Argentinian steakhouse menu, is relaunching with a globally inspired approach that keeps the same transportive spirit. After more than a year of uncertainty, the rooftop restaurant is preparing to return to Ohio City with new executive chef Logan Abbe and a reimagined identity.

Jaja’s home inside Intro Cleveland went dark after a 2024 car crash damaged the elevator shaft and forced the closure of all hospitality concepts, setting off months of structural repairs. 

During that downtime, Harbor Bay Hospitality began talks with Minneapolis based JJJ Hospitality to reconceptualize and relaunch the property. Founded by three partners known as the “3 Js,” Jonathan Gans, Josh Hoyt and John Gross, the group also has Cleveland ties through Gross’ longtime friendship with Harbor Bay Ventures CEO Mark Bell.

As plans took shape, several foundational changes followed. Le Burger replaced the first floor concept, Pioneer, which prompted shifts in kitchen equipment. With both concepts operating out of the same kitchen, the team reconfigured the line, scrapping the original 22 foot wood fire grill that once served as the centerpiece of nearly all of Jaja’s cooking.

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“We had to make the decision to get rid of the wood fire grill and put in gas cooking equipment,” explains Gans. “That helped steer the identity of Jaja away from its wood fire grill centered concept.” The change opened the door to a broader, more flexible menu and a modernized setup.

Abbe, who joined shortly before the crash, helped shape the food through what the team calls a “Med-West” lens, a nod to the Midwest that draws heavily from the Western Mediterranean cuisines of Spain, France and Italy while leaving room for global influences, echoing his time at The Last Page.

“It was a really organic process, lots of talking and tasting over six or seven months. We leaned into Logan’s strengths,” says Gans. “He’s incredibly creative and has a real love for Mediterranean food, but he’s also inspired by flavors from all over the world. We didn’t want to pigeonhole him or limit his abilities.”

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Beyond the menu, the group focused on refining what already made Jaja feel like an escape. Guests still pass through a small lobby and dramatic elevator ride before emerging into the lush rooftop dining room, where the service team guides the pacing so diners can settle in and relax. 

Rather than overhaul the look, the group opted to clean it up. Vines were removed from the trellis, about 20 taxidermy birds came down to reduce visual clutter, and the overall palette shifted from a floral, aviary feel to something more grounded and earthy. 

Signature elements remain, including the animal-inspired lamps, wallpaper and intentionally mismatched, eclectic plateware, now joined by new pieces that better frame Abbe’s dishes. Seating is largely unchanged, and a new four-seat drink rail overlooks the West Side Market, offering one more reason to linger.

Dinner follows the same relaxed, shared philosophy. Instead of starters and entrees, the menu is organized by scale and intention.

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“We still love the idea of larger format dishes. The menu is organized into ‘to snack,’ ‘to share’ and ‘to feast,’” says Gans. “That structure lets guests interact with the menu in lots of different ways.”

You might begin with warm olives with labneh and mint or scallop crudo with lemon tahini and yuzu kosho, then move into plates like pan seared wild mushrooms with miso sabayon and milk bread rolls. 

Larger groups can anchor the table with a centerpiece from the “feast” section, such as campanelle with Moroccan lamb bolognese, creating a family style spread that feels guided rather than rigid.

For Gans, the moment feels less like a reopening and more like a reset, even a rebirth. Jaja will serve dinner Tuesday through Saturday from 5 to 9 p.m., pairing its new menu with an elevated but unfussy cocktail program and a refreshed indoor outdoor patio that will open in the late spring, all with the goal of reestablishing the restaurant as one of Cleveland’s most destination worthy dining rooms.

“It's just a really cool space and point of view to have of the city right there,”  says Gans. "The West Side Market is iconic. It's a dynamic part of town, and it's a perfect location for Jaja to be perched up there looking down at the city.”

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