Chef Revives Healdsburg Nights With Unexpected Pop-Up Dinners: The After Hours

HEALDSBURG, CA — When Acorn Café on Matheson Street closes each day, Chef Jason Pringle transforms the space into a a French and Moroccan-inspired dinner pop-up as he works toward opening a permanent restaurant in downtown Healdsburg.

The former Montage Healdsburg executive chef is serving evening dinners just off the Healdsburg Plaza under the banner of JuJu's, featuring a menu that blends southern French bistro classics with the bold spices and flavors of Morocco.

I stumbled on JuJu's Sunday evening looking for a relaxing place on the Plaza.

The menu reflects the culinary traditions that Pringle says has shaped his career and family history.

Guests can begin with Moroccan hummus, muhammara, baba ghanoush, or a mezze trio before moving on to dishes such as shrimp al ajillo, grilled octopus, lamb bastilla, or cheese cappelletti.

Entrées include roast chicken with harissa potatoes, steak au poivre, branzino with saffron rice, lamb shank tagine with ras el hanout, apricots, and almonds, and ricotta gnocchi with snap peas and hen of the woods mushrooms.

Grilled octopus, Marcona almonds, nduja, and charred lemon is one of the appetizers on the menu at JuJu's, a pop up restaurant on the Healdsburg Plaza. Jason Pringle serves a menu of French-Moroccan dishes Tuesday-Sunday evenings at the location occupied during the day by Acorn Café.

The restaurant's story begins with Pringle's grandmother, Julienne — affectionately known as "Juju" — a French woman born in Morocco who later immigrated to the United States after marrying a U.S. Navy officer, according to the chef.

Her cooking introduced Pringle to the blend of French techniques and North African flavors that now defines Juju's menu.

Pringle's are colorful, refined. Earth-toned ceramic plates showcase jewel-like ingredients in shades of burnt orange, deep crimson, emerald green, golden saffron, creamy ivory, and rich brown.

Harissa, roasted peppers, preserved lemons, fresh herbs, pomegranate, olive oil, toasted nuts, and charred vegetables create striking contrasts.

Crisp greens and delicate herbs add height, while glossy olive oils, creamy purées, smoky vegetables, tender braised meats, and roasted seafood provide layers of texture.

Rather than relying on elaborate presentation, the dishes emphasize carefully arranged seasonal ingredients, generous colors, and bold flavors.

Earlier in his career, he spent seven years at San Francisco's two-Michelin-starred AQUA, where he rose to executive chef.

He also worked at New York City's Michelin-starred Café Boulud before Daniel Boulud selected him to lead db Bistro Moderne in Miami.

After returning to California, Pringle worked at The Ritz-Carlton, Half Moon Bay, and served as the opening chef de cuisine at Michelin-starred Selby's.

Before launching Juju's, Pringle led the kitchens at Montage Healdsburg for five years. As executive chef, he oversaw the resort’s flagship restaurant, Hazel Hill, and the more casual Scout Field Bar, according to a write-up.

Pringle now occupies a small corner of Acorn Café’s prep area during the day, according to Sonoma Magazine. Then, at 3 p.m., he and his crew take over for the evening service.

Pringle said he was looking a location near the Acorn Café, but hadn't signed a contract yet. In the meantime, JuJu's on the Plaza is open Tuesday-Sunday from 5-9 p.m.

The After Hours is a recurring column, written by Patch Editor Angela Woodall, where she will share her opinions on all things that happen after hours. The opinions expressed are her own.

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