Boston, MA - When Jean Joho first transplanted his award-winning Brasserie JO from Chicago to Boston in 1998, the competition for French cuisine in the area may have been much smaller, but it was certainly fierce. Then again, the presence of a former sous chef of a Michelin three-star restaurant — who also established the celebrated Everest restaurant in Chicago — was bound to have a significant impact on the local landscape.

Now, after twenty years of serving Alsatian specialties such as Salmon Provençal, Chicken Paillard and Duck à l'Orange, the Back Bay landmark will shutter its doors for good on October 7th.

The restaurant—located on the ground floor inside the Colonnade Hotel—quickly became known not only for Joho’s signature flair but also its extensive hours, often operating as early as 6:30 am and closing as late as 12:00 am. Distinguishing itself quickly as Boston’s first authentic brasserie, Joho (and executive chef Nick Calias ten years later) oversaw Brasserie JO from its much buzzed about opening to its pioneering status as a French hotspot in the city; as notable for its art deco inspired decor as much as its cuisine

“We hope that those who experienced this special restaurant will pay a final visit to enjoy the French brasserie classics and attentive service that became synonymous with Brasserie JO and its namesake and multiple James Beard award recipient, Chef Jean Joho," said the restaurant in an informal statement.

While the news of Brasserie JO’s closing is preempted by planned renovations to the Colonnade, there is no word on whether or not Joho plans on opening another restaurant in the area. Those wanting to sample his menu after October 7th might consider the cost of airfare to his other three landmarks, in Chicago and Las Vegas respectively.

Brasserie JO is located on the ground floor of the Colonnade Hotel at 120 Huntington Ave in Boston, and is open for breakfast, lunch and dinner Monday-Friday from 6:30 am-12:00 am and Saturday-Sunday fro 7:00 am-12:00 am, with Brunch being served on the weekends from 11:00 am-3:00 o. For more information, visit