Jolo’s Kitchen Brings Vegan/Caribbean Cuisine to Westchester
Popular entrees include Vegan-Ribz, Portobello Mushroom in Coconut Sauce, and Kale Cooked with Sun-dried Tomatoes
Quinoa, seasoned potatoes, spinach, vegan “soysage” and vegan “ribz,” a typical sampler plate at Jolo’s.
Jolo’s Kitchen opened its doors in 2008 with the intention of bringing tasty, healthy vegan meals to Westchester County. Chef Jolo says it was his vision to create a casual, affordable, music- and art-filled space to share his cuisine and his love of natural living, particularly the Rastafarian way of life. “Jolo’s Kitchen has blossomed into a destination for vegan, vegetarian and omnivore foodies looking for a delicious, consciously prepared meal,” he says.
Jolo’s Kitchen serves lunch and dinner, offering a diverse menu of Caribbean and world cuisine along with a full juice bar and vegan desserts. The restaurant follows Rastafarian dietary guidelines, which emphasize fresh vegetables, plant-based proteins and natural plant-based ingredients. Diners can choose from a constantly changing buffet or select from the menu, which includes popular made-to-order entrees like Vegan-Ribz, the Portobello mushroom in coconut sauce, or kale cooked with sun-dried tomatoes. Jolo’s Kitchen offers dine-in, takeout and catering.
The juice bar includes protein shakes, raw juices and smoothies, Jolo says. “The Peanut Punch is a protein-packed blend that is a must for many body builders looking for an energy drink before a workout or people who need a liquid lunch,” he says. “The Super Green is a totally green vegetable and fruit drink—a yummy way to add greens into a diet.” Jolo’s also has vegan baked and raw desserts made with organic ingredients.