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Juni

212-995-8599  •  $$$$
ADDRESS: 12 E 31st St, (bet 5th and Madison Aves), New York, NY 10016

CUISINE: Contemporary, Breakfast, Hotel Restaurant, Farm to Table, Fine Dining, Prix Fixe

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
Chef Shaun Hergatt emphasizes locally sourced ingredients for the praiseworthy contemporary fare at the Hotel Chandler's fine-dining spot Juni. Jacket preferred. Full bar. Serving breakfast daily, lunch Mon-Fri, dinner Mon-Sat.

"Now in Midtown, [Chef Shaun Hergatt's] opened a restrained but thrilling 50-seat venue where he is simplifying his cooking while intensifying his flavors. He calls one dish warm pork soup, which is like calling Esperanza Spalding a bassist. There are indeed elegant, smoky shards of pork, but it's the reduction of Tuscan kale to a deep forest green and the quivering golden egg yolk on top that make this a dish of astonishing goodness. I could make the same case for the masterpiece of a main-course salad made from nothing more than artichoke, oats and lovage oil."
— John Mariani, Esquire, The Best New Restaurants 2013

New York magazine: Critics' pick

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OWNERS & MANAGERS
DESCRIPTION
Chef Shaun Hergatt emphasizes locally sourced ingredients for the praiseworthy contemporary fare at the Hotel Chandler's fine-dining spot Juni.




 

"Now in Midtown, [Chef Shaun Hergatt's] opened a restrained but thrilling 50-seat venue where he is simplifying his cooking while intensifying his flavors. He calls one dish warm pork soup, which is like calling Esperanza Spalding a bassist. There are indeed elegant, smoky shards of pork, but it's the reduction of Tuscan kale to a deep forest green and the quivering golden egg yolk on top that make this a dish of astonishing goodness. I could make the same case for the masterpiece of a main-course salad made from nothing more than artichoke, oats and lovage oil."
— John Mariani, Esquire, The Best New Restaurants 2013

New York magazine: Critics' pick

ADDITIONAL DETAILS
Jacket preferred. Full bar. Serving breakfast daily, lunch Mon-Fri, dinner Mon-Sat.

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