Restaurants


City Center Campus Restaurants

JJC culinary students run two restaurants at the City Center Campus: Saveur and Thrive. They each offer their own creative and imaginative cuisines, but both are incredibly flavorful. In addition, JJC also offers a quick service kiosk, Lavu. We hope you can stop by to enjoy our fresh, delicious meals!

COVID-19 Precautions

JJC's restaurants will reopen for the Spring 2021 semester. Carryout and indoor dining (at limited capacity) will be available, in line with the state's restaurant mandate. 

Effective 2021, all guests must: 

  1. Wear face masks as they enter the building (they can remove them while eating and drinking)
  2. Have their temperature scanned upon entering the building
  3. Practice social distancing

Please note: Seating will be very limited. Please make your reservations ahead of time.

  • What to Expect

    This semester will be fluid and we will follow the guidelines set forth by the Governor, state public health officials and our institution. As restaurant restrictions change, we will be sure to let you know.

    Thank you for trusting us throughout this very challenging time, supporting our program and students as they pursue their culinary education, and being part of our JJC extended family. Stay safe and we look forward to providing your culinary created take-out meals in the near future.

Restaurant Menus

  • Lavu Culinary Kiosk - Carryout Menu

    Lavu, our culinary kiosk on the ground floor of the City Center Campus, is open for carryout orders Monday through Thursday 9a.m. to 1:30 p.m., serving items such as:

    • Paninis
    • Salads 
    • Soups
    • Bakery goods 
    • And more!

  • Saveur Menu

    To Order Carryout or Make a Reservation During The Fall or Spring

    • Please call (815) 280-1200.
    • Open Tuesdays and Thursdays, 11a.m. to 12:45 p.m.
       

    Menu

    Please note: Saveur also offers specials not listed on the menu. 

    Prix Fix - $15
    One entree and any two other courses

    Appetizers

    • Stuffed Arancini: Crispy risotto rice ball / braised beef short rib / mozzarella center / san marzano tomato sauce petite fresh tomato salad / basil / shaved parmesan - $4
    • Bang! Bang! Tacos: Sauteed shrimp / gochujang-honey glaze / sriracha mayo / warm flour tortillas / shaved radish / japapeno shredded cabbage - $6


    Soup and Salad

    • Creamy Broccoli: Potato / roasted broccolini / white cheddar chili croutons / bacon - $4
    • Harvest Corn: Silky corn puree / tender celery hearts, corn, tomato / fresh chervil / roasted hazelnuts / puff pastry - $4
    • Bistro 212: Baby greens / port poached pear / crispy, quinoa goat cheese / pickled oranges / candied walnuts / orange-champagne vinaigrette - $8
    • Petite Salad Napoli: Fresh baby arugula / pickled red onions / charred tomato / cucumber / prosciutto crisp / shaved parmesan / red wine herb vinaigrette - $4


    Pizza, Burgers and Sandwiches

    • Hot Honey Burrata Pizza: Naples style crust / San Marzano tomato sauce / burrata / house made Italian sausage / whole milk mozzarella shaved parmesan / hot honey drizzle - $10
    • The Burger: Chargrilled, fresh ground chunk / basil pesto aioli / baby arugula / balsamic shallot jam / fresh mozzarella / heirloom tomato / toasted, buttered brioche - $10
    • Saveur Smash Burger: Two smashed patties / brick and smoked cheddar / candied bacon / crispy onion strings / Saveur special sauce / lettuce / tomato / red onion / house dills / toasty buttered brioche - $10
    • Turkey Club: Honey brined, smoked turkey / bacon / butter bibb / heirloom tomato / kewpie mayo / "Everything" toasted bread - $8
    • Nashville Hot Chicken: Crispy, buttermilk chicken breast / Nashville style hot sauce / house dills / slaw toasty buttered brioche - $9


    Entrees

    • Pappardelle: Fresh cut pasta / red wine braised, beef short rib / romato ragu / basil emulsion / lemon garlic brioche crumble / shaved parmesan - $10
    • Pasta alla Casa: Featured pasta of the day - $10
    • Warm Salad: Wild caught cod "Persillade" / baby mixed greens / heirloom tomatoes / beet chips / pickled herbs / fresh mozzarella pearls / shaved parmesan / lemon-balsamic vinaigrette - $11
    • Sous Vide Salmon Roulade with Lemon & Herbs: Creamed spinach and leek bechamel / glazed petite vegetables / demi glaze - $12
    • Glazed Pig: Sauteed pork loin / bourbon-maple and cider glaze / pickled apples / celery root puree / charred broccolini / chorizo oil - $12
    • Sauteed Chicken Breast: Basil-mushroom sausage / braised kale / herb potato dumplings / glazed vegetables / root vegetable puree / whole grain mustard jus - $11


    Pastry

    • Raspberry Creme Brulee Cheesecake: White chocolate raspberry crumble / raspberry sauce / seasonal fruit chocolate shortbread - $4
    • Caramelized Apple Tart: Chocolate crust / lemon buttermilk ice cream / petite fruit salad / almond crunch - $4  

     

  • Thrive Menu

    To Order Carryout or Make a Reservation During the Fall or Spring

    • Please call (815) 280-1201.
    • Open Wednesdays, 11 a.m. to 12:45 p.m.
    • Open Thursdays, 6 to 7:30 p.m. 
       

    Wednesday Menu

    Please note: Thrive also offers specials not listed on the menu. 

    Prix Fix - $15
    Three-courses

    First Sight

    • Sweetness: Elotes Risotto: Cotija / lime / chili crema / cilantro / zucchini / grilled corn - $6
    • Nightshade: Seared Seafood Medallion with Parmesan Crust: Heirloom tomato terrine / black garlic / basil / chili oil - $7
       

    Hot and Cold

    • Summer in Italy: Creamy Zucchini and Fennel Soup: Peach chutney / lemon ricotta / toasted pistachio - $4
    • Fields: Greens with White Balsamic Dressing: Feta mousee / pickled watermelon / candied almonds / compressed honeydew - $4
       

    Between Wheat

    • Our Take on a Burger: Special Blended Burger: Choice of our House Melts - Blue/smoked cheddar pimento / boursin / pretzel brioche / onion bacon jam / shredded romaine / fries - $10
    • Hues of Purple: Japanese Chicken Karaage: Seeded beet brioche / Japanese spicy mayo / plum jam / beet cabbage slaw / furikake fries - $9
       

    Brick and Fire

    • Summer BBQ: Brisket and Smoked Mozzarella Pizza: Caramelized onion / barbecue glaze / grilled cabbage / kewpie cole slaw dressing - $10
    • Roasted Japanese Pumpkin Calzone: Hand dipped ricotta / fig jam / fresh mozzarella / basil / calabrian chili honey / hazelnuts - $10
       

    Culmination

    • Synergy: Grilled Salmon: Red currant mirin glaze / grilled romaine / miso / parmesan / herbal broth / grains and seeds - $11
    • The South: Bourbon Brined Chicken Breast: Fried cheddar grit spoonbread / grilled kale salad / smoked chicken / buttermilk / fried carrot / sorghum / smoked chicken reduction - $10
       

    Thursday Menu

    Please note: Thrive also offers specials not listed on the menu. 

    First Sight

    • Sweetness: Elotes Risotto: Cotija / lime / chili crema / cilantro / zucchini / grilled corn - $6
    • Nightshade: Seared Seafood Medallion with Parmesan Crust: Heirloom tomato terrine / black garlic / basil / chili oil - $7
       

    Hot and Cold

    • Summer in Italy: Creamy Zucchini and Fennel Soup: Peach chutney / lemon ricotta / toasted pistachio - $4
    • Fields: Greens with White Balsamic Dressing: Feta mousee / pickled watermelon / candied almonds with anise seed - $4
       

    Brick and Fire
    ($18 - Four Course Prix Fixe)

    • Summer BBQ: Brisket and Smoked Mozzarella Pizza: Caramelized onion / barbecue glaze / grilled cabbage / kewpie cole slaw dressing - $12
    • Roasted Japanese Pumpkin Calzone: Hand dipped ricotta / fig jam / fresh mozzarella / basil / calabrian chili honey / hazelnuts - $13
       

    Culmination
    ($24 - Four Course Prix Fixe)

    • Synergy: Grilled Salmon: Red currant mirin glaze / grilled romaine / miso / parmesan / herbal broth / grains and seeds - $18
    • The South: Bourbon Brined Chicken Breast: Fried cheddar grit spoonbread / grilled kale salad / smoked chicken / buttermilk / fried carrot / sorghum / smoked chicken reduction - $16


    Pasture and Fields
    ($30 - Four Course Prix Fixe)

    • Grilled New York Strip with Red Wine Beef Glaze: Fried parsnip / parmesan / truffle / garlic / potato mille feuille / bacon onion jam / chive - $25

About our Restaurants

Please note that the information provided below relates to JJC's restaurants during a typical semester.

  • Saveur

    Summer Hours

    Closed

    Fall & Spring Hours

    Tuesdays and Thursdays
    11a.m. to 12:45p.m.

    Reservations are suggested and encouraged. Please call (815) 280-1200.

    More About Saveur

    One of two restaurants run by the students in the Culinary Arts Program, Saveur features a journey of tastes and textures through contemporary American and International cuisine all prepared from scratch by our talented culinary students.

    Saveur is a full-service restaurant, providing table service with a friendly atmosphere. The restaurant will be open at the City Center Campus located at 235 N. Chicago St., Joliet, IL on the second floor. All proceeds go directly to the Culinary Arts Department. 

  • Thrive

    Fall & Spring Hours

    Wednesdays 
    11a.m. to 12:45p.m.

    Thursdays
    6 to 7:45p.m.

    Reservations are suggested and encouraged. Please call (815) 280-1201.

    Summer Hours

    Tuesdays
    11 a.m. to 12:30 p.m.

    Reservations are suggested and encouraged. Please call (815) 280-1201.

    More About Thrive

    The focus of Thrive is to craft elegant and imaginative cuisine, showcasing fresh ingredients. All pastas are produced in house, as well as cheeses, breads and more to create a menu both classic and approachable that is simple yet flavorful. Thrive is also run by the students in the Culinary Arts Department.

    Thrive Restaurant is located on the first floor of the City Center Campus, facing Chicago Street. 

  • Lavu Culinary Cafe (kiosk)

    Monday through Thursday
    9a.m. to 1:30p.m.

    Lavu Culinary Cafe, located on the main floor of the lobby next to Thrive Restaurant, is available for carryout featuring coffee, breakfast items, sandwiches, soups and desserts. 

 

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