![]() Juliet’s roast chicken is in that higher orbit: The skin is crisp, but not fatty or greasy. It’s funny that there are a lot of foods out there – omelets, roast chicken, French onion soup and even burgers – that are easy to do but so hard to do exceptionally. But the thing to have at Juliet is the roast chicken, which is simple and oh so good. There are pastas (tagliatelle and veggies, and spaghetti with a Niçoise tomato sauce) and larger plates, including the requisite salade Niçoise and steak frites, chicken Milanesa (fried chicken thigh) and a French spin on a burger. Juliet has relocated with a new look in Union Square. I’d call it the best charcuterie offering I’ve had in recent memory. It’s not as filling as you might think, and one of those things you consider a second order of. Among smaller plates there are some interesting choices, such as radishes and butter, a Niçoise chickpea crepe and brandade croquettes (salt cod and potato, yum!), and I can testify to the delights of the super-lean Jamón Serrano that comes in a heaping pile. (Think chowder.) Putting a funky cap on the menu are the aiolis – essentially charcuterie, fish, or a raw and pickled veggie board with that garlicky dipping sauce as a garnish. Then there’s a mussels and frites section where you can get your sloppy fun of mollusks and french fries in various styles, including marinara, garlic and wine or with a New England spin. In one column you have French omelets (with fines herbs, a daily chef’s special and even a tuna Niçoise spin). The winning menu at Juliet is funky, eclectic and clearly influenced by the style and flavors of Nice on the French Riviera. It’s breathtaking, with a dining bar that’s open yet intimate and plugged into the hive of activity. ![]() Before, there was a homey, cafe-style enclave with quaint, wooden tables and an open kitchen at the center now you walk into a much bigger space of spare, white decor with Parisian and Mediterranean accents. The move is practically next door, but what a difference a digit or two in address makes – though it’s really a whole new vision by owners Josh Lewin and Katrina Jazayeri. It’s only been a few weeks since the nouvelle bistro Juliet settled into its new, upscale digs on Washington Street in Union Square. Lewin and Jazayeri, who run Juliet under Bread + Salt Hospitality, plan to make the hotel restaurant a gratuity-free dining experience, as it is at Juliet.Roast chicken, asparagus and potato at Juliet in Somerville’s Union Square. Juliet is an incredibly personal restaurant for the two of us, but over time, that personal aspect has started to become more and more about the stories of our staff as well.”īreakfast, lunch, and dinner all will be offered at Peregrine, and, like Juliet, dishes will focus on hyper-seasonality. The beverage program will concentrate on craft cocktails, as well as smaller production wine. We knew some sort of extension would be necessary for professional development. “Managers, chefs, they’ve all been with us for at least two years. ![]() “We have some incredible people on our team,” Lewin said. Before they were introduced to the hotel group and offered the space, Lewin and Jazayeri were toying with the idea of, at some point, opening an extension of Juliet - in part, Lewin said, because they wanted to provide their staff with the opportunity to grow. The partnership with The Whitney came about organically. ![]() “It was always something that felt special, trying to make something of a career in cooking in such an iconic neighborhood,” he said. Opening a restaurant in Beacon Hill will serve as a bit of a homecoming for Lewin, who got his professional start as the executive chef at Beacon Hill Hotel & Bistro. At Peregrine, he said, they’ll be able to marry their cooking with a new love for the Mediterranean islands.
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