Johan’s Jöe Opens for Dinner

The café will serve up traditional Scandinavian dinner fare four nights per week beginning on Friday, May 21

Laura Olsson and Matti Klintberg, co-owners of Johan’s Jöe Swedish Coffee House & Café in downtown West Palm Beach, love the element of surprise. That’s why they’re excited to announce their café will soon be open for dinner. The café will debut its evening menu four nights a week beginning with a soft opening on Friday, May 21.

Award-winning chef Aaron Black will curate the menu and sommelier Jon Wine of The Tasting Room will consult on wine pairings. The menu will feature favorites like Verlasso salmon, pan seared with a black currant glaze and served with braised savoy cabbage and crushed Dutch boy potatoes; Pyttipanna, a traditional Swedish hash made with potatoes, onions, sausage, and topped with a raw egg; and Swedish meatballs made with pork and beef and served with cucumber salad, mashed potatoes, herbed cream sauce, and wild whole lingonberries. For dessert, the café will serve their famous Swedish pancake, dusted with powdered sugar and served with homemade berry preserves, whipped cream, berries, and Nutella. The café’s signature coffees and desserts will be available in the evenings.

“We are thrilled to be expanding to dinner and are excited to bring a taste of Swedish dinner to our friends and neighbors,” shared Olsson. “After the last year, we knew it was time to take the leap and expand our offerings. Chef Aaron is one of the best around. We are honored and excited to collaborate with him!”

In addition to dinner service, Johan’s Jöe recently enhanced their outdoor seating area. The space boasts 28 seats in a serene setting adding a fresh South Florida ambiance to the space.

Dinner will be served Wednesday to Saturday from 5:00 to 10:00 p.m. The café will remain open for breakfast, lunch, and afternoon fika’s seven days a week from 7:00 a.m. to 2:00 p.m.

For additional information, please follow Johan’s Jöe on social media at @johansjoe or visit the website.

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