Destination: Juniper

In Food
Image courtesy of Juniper

Image courtesy of Juniper

After a summer of waiting and waiting for much-anticipated eateries to open (see: Strange Donuts, Heavy Riff Brewing Co., Blueprint Coffee, etc.), it’s a relief to see a concept turn around as quickly as Juniper has. Just five weeks after announcing he would abandon his quarterly pop-up concept for a full-fledged restaurant, owner John Perkins opened the doors to his Southern-fried establishment on Wednesday, Oct. 16.

Following the success of his second pop-up concept, A Good Man Is Hard To Find, Juniper features dishes of the deep South, given Perkins’ signature creative flair. A taste of what’s to come is found in the Snackies section of the menu. Try the pimento cheese, fried pig ear terrine and white bread. Beets are dressed up with sorghum, a sous vide farm egg, local field greens and apple cider vin. And for the main event, you’ve got to try the signature dish: Juniper’s chicken and waffles, served with pickles and syrup. Other comfort classics include shrimp and grits and Perkins’ version of pork and beans—Red Wattle pork belly, Sea Island red peas, collards and maple syrup. You can add a fried egg for $3, and we highly suggest you do. Dessert options abound, all of which are mouthwatering, and the sweet potato pie with black walnut praline ice cream is a match made in Southern diner heaven.

Image courtesy of Juniper.

Image courtesy of Juniper.

The drink menu, while concise, is right on theme. Six beer options and selective wines by the glass are complemented with two bold and unique cocktail creations. The Presbyterian—bourbon, ginger and lemon—and the Mississippi Punch—rye, rum, cognac, lemon, sugar and angostura bitters—highlight everyone’s favorite Southern spirit, whiskey.

Tonight is the official grand opening of the restaurant. Hours are Wednesday through Saturday, 5:30pm to 10pm.

360 N. Boyle Ave., Central West End, 314.520.6750

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