Photo Credit: Courtesy of Chef JJ Johnson
Nestled in downtown Ann Arbor, the Blue LLama Jazz Club, constructed between 1916 and 1925, is more than a historical gem blending classic design with modern art deco flair—it’s also the stage for acclaimed restaurateur, TV host, and James Beard Award-winning cookbook author, Chef JJ Johnson.
Chef JJ recently announced his venture into the Midwest as Blue LLama Jazz Club’s new Creative Culinary Director. Collaborating with Blue LLama’s founder, entrepreneur Don Hicks, Chef JJ has implemented an innovative culinary program that complements the club’s vibrant jazz performances as it celebrates its fifth anniversary.
Chef JJ infuses each dish with his personal touch, drawing from his diverse background and upbringing, which includes Puerto Rican, Barbados, and African roots. With locally sourced ingredients in every dish, African influences are in the Leeks Yassa (alliums, dijon sauce, citrus, pistachios) and West African Peanut Sauce & Goat Noodles (braised goat, peanuts, roasted tomatoes, chiles, green peas, savoy cabbage, udon). Caribbean flavors are highlighted in dishes such as Jerk Prawns (served head-on with JJ’s signature jerk and citrus) and Perch Escovitch (cornmeal dusted, green papaya, poblano, red and green pepper, carrots, scotch bonnet).
“A lot of these flavors are what I consider my diaspora. A little bit of Michigan touches in there, and I don’t think there’s a jazz club you can go to outside of small bites. Here (Blue Llama), we are trying to give you an authentic dining or a nostalgic experience at the club,” Johnson said.
Chef JJ comes from one of the meccas of food, New York, so why Metro Detroit, specifically the heart of Ann Arbor? Chef JJ followed the “yellow brick road” to Ann Arbor; he recalled a story about traveling with his wife to Costa Rica and, ironically, meeting someone from Michigan. He knew then that was a sign.
“I fell in love with Detroit. I would come back and forth to Detroit a couple of times, here and there with friends, and have a good time; Detroit reminded me a lot of Harlem,” Johnson said.
When dining at the Blue Llama Jazz Club, you can expect a carefully curated cocktail and wine list that has won awards and is personally curated by Don Hicks. The classic cocktails with a modern twist perfectly complement Chef JJ’s menu, focusing on spirits like rum, gin, and bourbon.
When asked about bringing Chef JJ’s cooking talents to Detroit specifically, Johnson said, ” Hey, you never know.”
Blue Llama Jazz Club guests are encouraged to dine during the first or second set of each evening. Reservations via Tock include a $15 ticket per person for the performance and the option to reserve the prix-fixe menu, which will also be available a la carte.
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