This formula was out of balance, not the kind of salad you'd want to make a meal of. The whole effort was reminiscent of cafeteria beef tips. The latter are crisp-fried rods of wonton wrappers filled with chocolate. There's a big patio in front of Jimmy Lu's. This could be great in cooler weather if a few plants are placed to separate the space from the strip-center parking lot.
Track lights hang from the black industrial ceiling.
In general, service bubbled with enthusiasm, but not experience. And that pretty much sums up Jimmy Lu's. Lots of energy, but not much to come back for as yet. Chef Glen Terrell has ventured into this genre of cuisine before, although on a higher level, at AquaKnox, where he was a sous-chef. With all the elements in place, Jimmy Lu's formula seems poised for a chain reaction the owners are hoping will happen.