After months of anticipation and sneak peek openings during the Fourth Avenue Street Fair, The Jewel Cafe & Juice Bar has officially opened at 431 N. Fourth Ave.
We first caught wind of the new cafe moving into the former Chocolate Iguana spot last January, and the owners Julia and Jonathan Russellhave been busy remodeling the interior — making it their own with Wednesday Addams artwork on the walls of the dimly lit space.
The Jewel Cafe (Photo by Sam Jump)
The cafe is a farm-to-table concept that serves an original menu consisting of burritos, omelets, pastries, sandwiches, plenty of pressed juice to keep you hydrated here in the desert, and coffee from Decibel Coffee Works. The baristas are making classics like Cafe Lattes, Cafe Mochas, Espressos, Americanos, and a simple drip coffee for those who like it straight-up.
They’re also working with Dedicated, providing gluten-free bread like what’s found with the Santa Cruz Avocado Toast — Dedicated gluten-free toast, black garlic, tomatoes, local sunflower microgreens, a lemon wedge, and onions. Toss an egg on it, too, if you’d like!
Bubbe’s Fine Bagels is even in the mix to make your breakfast brighter, and August Rhodes is providing loaves for lunch.
The Jewel Cafe Menu
Breakfast
Oatmeal – with Bananas and Strawberries
Santa Cruz Avocado Toast – Dedicated gluten-free toast, black garlic, tomatoes, local sunflower microgreens, a lemon wedge, and onions (optional: egg)
Mi Casa Avocado Toast – Dedicated gluten-free toast, housemade pico de gallo, cilantro (optional: egg)
Sweet Potato Hash – with two eggs
Breakfast Burrito – two eggs, potatoes, black beans, cheese, housemade pico de gallo, and the option to add bacon or ham
Breakfast Veggie Burrito – two eggs, black beans, sweet potato hash, and housemade pico de gallo
Local Breakfast Bagel (choice of)
any bagel with one egg, ham, and cheese
vegan patty, onion, and tomato
Toasted Bagel – choice of bagel and cream cheese
Three-Egg Omelet – served with a side of black beans, fingerling potatoes, dressed greens, and avocado
Choice of meat: bacon or ham
Choice of veggies: chestnut mushrooms, arugula, spinach, onions, garlic, olives, cheese, avocado, pesto, and housemade pico de gallo
Kids Breakfast
Scrambled Farm Fresh Egg – with avocado
Oatmeal – with brown sugar, banana, and strawberries
Gluten-Free PB & J Toast
Lunch
Turkey Pesto – provolone, local roasted red bell pepper, red onion, and gourmet stone ground mustard on an August Rhodes sourdough (substitute for a Dedicated gluten-free bun if you’d like)
Local Steak Sandwich – goat cheese crumble, red onions, arugula, and balsamic drizzle on an August Rhodes sourdough (substitute for a Dedicated gluten-free bun if you’d like)
Vegan Pesto Pasta – with asparagus and green beans
House Roasted Local Farm Raised Chicken – with caramelized apple-shallot mac ‘n cheese
Arugula, Goat Cheese & Housemade Beets Salad
(Photo courtesy of The Jewel Cafe)
The current hours of operation are 8 a.m. – 6 p.m. on Monday – Saturday (closed on Sunday), which is subject to change.
The Jewel Cafe & Juice Bar is located at 431 N. Fourth Ave. For more information, follow The Jewel Cafe on Facebook.
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At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
