Lou Joe’s updates menus, management

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Lou Joe’s Restaurant reopened in mid-November after a brief reorganization period and now has updated menus, management and added chefs, said new manager Peter Chung.

The interior of the restaurant in Roslyn Heights is also slightly redesigned, he said.

The menu has been updated to include a full all-day dim sum menu, and new items including soup dumplings and a new sushi list.

The soup dumplings are fresh steamed and presented in a bamboo basket, Chung said.

“It’s a very popular Shanghai-style dumpling right now in Manhattan,” Chung said. “At most of the upscale Chinese restaurants they have it.”

The menu also newly includes shrimp crystal dumplings and vegetable dumplings with a mixture of vegetables on the inside and a green skin.

The bar’s drink specialties menu is new as well.

Chef Sato Cheuk is still at Lou Joe’s – “we would not lay off the good ones,” Chung said – but chef Flaming Ma, who specializes in sushi, has joined him.

The restaurant also has a new executive chef and co-owner, Elizabeth Chi, who had a restaurant in Shanghai in her 20s and moved to the United States about a decade ago, Chung said.

“We really want to bring in the authentic and really good upscale, top of the line of the Chinese Asian food,” Chung said.

Lou Joes has a room for parties that now must be reserved in advance. It can seat 25 to 45 people and offers customizable menus.

The restaurant is on Willis Avenue. It opened two years ago.

“The business is picking up now,” Chung said. “A lot of old customers start calling … they love our restaurant here. They want us to be still here.”

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