Junebug New Orleans
How could I say no to visiting a restaurant with such a focus on music? Junebug is housed within a building that once held Jazz City Studio in which the likes of Allen Toussaint and Cosimo Mattasa crafted the New Orleans sound.
One of the first things that I noticed upon entering was the music station: two record players that constantly spin records from the house collection thanks to staff members who change them out.
The second thing that I noticed were the gorgeous curved features arching over the bar that featured brilliant lights. It's a beautiful backdrop for any photos if you can get in the right position. Truly, there are many photo-worthy spots at Junebug, including the luxurious dining room off of the bar area and the long photo wall showcasing musicians.
Junebug Food
Junebug's menu, directed by Executive Chef Shannon Bingham, is mostly small plates with just a few large plates to select from. The restaurant is geared towards tapas-style small plates to share with your friends and family.
I tried the Creative Nuisance because it sounded as delicious as it did, true to myself. Smokey mezcal and reposado tequila, fresh lime, and a tart berry grenadine were topped with something unexpected: jasmine kombucha. The fizzy sips tingled the nose delightfully, and the rich depth of the smoke lingered well after the liquid had been drunk.
If fries are on the menu, I will be ordering them. And I'll likely be coming back here for these French fries so I can get more of the aptly-named Comeback Sauce. The condiment was citrus-forward, tangy, and fresh. It was like a creamy, tangy lemon cloud. The potato-based goodness kept going with the Warm Potato Chips that were as light as air with just enough crunch. Think Munchos but far less oily. I thought perhaps some vinegar to dip or pour on would be coming out with the chips, but the vinegar was already infused with the chips. It was just a hint of vinegar, which was tasty and a great idea. If you were on a date, you probably won't want to have so much vinegar on your breath as to offend the person across from you.
Far beyond the big box store giant jar nuts, the Bar Nuts come out coated in rosemary, miso, and brown butter, but the dish is less intimidating in taste than it looks. Surprisingly, the main flavor I noticed was sweetness. A lighter salty flavor follows the initial sweet nuttiness. The Smoked Olives tasted rather meaty. The smoke used to season them in conjunction with the inherent saltiness of the brine combined to create this deep meat flavor. Chef Bingham is known for his rich smoked flavors at Devil Moon BBQ, so I wonder if he took the time to smoke these in the same manner. Showcasing entirely different shades of flavor, The Endive Salad was not sweet nor smokey. This dish is fresh and crisp with a satisfying crunch to it. The apple slices and nuts provide chewiness and a great palette cleanser to the slightly larger plates ahead.
An explosion of color and flavor, the Yellowfin Tuna Crudo was exceptional. Large pieces of fresh Gulf tuna really fill the entire mouth rather than using tiny diced pieces that need to be piled onto a cracker. The neon orange sweet potato vinaigrette seasoned with habanero and coconut burst tangy flavor over the tongue, and the basil leaves provided a palate cleaner for the next bite. This is the dish that I would use to convince my loved ones to go here for its beauty, its taste, and its ability to wow.
The Embered Carrots sat deep under a pasture of verdant dill and basil and a layer of thick, golden curry. The coal-roasted carrots nearly melted in the mouth, so the addition of chips were made to provide a slight crunch. The slow heat of the curry overcomes your mouth on the second or third bite, forcing you to slow down and savor this dish.
Finally, Cornbread Gnocchi made its way to the packed table, and I was compelled to study it before digging in. The gnocchi were steaming hot, and existed somewhere between the consistency of polenta and grits. They easily fell apart upon biting it, and the sweetness of the cornbread combined with the sweetness of the hearty ragu sauce. The pop of mint and banana pepper removed you momentarily from the overall sweetness of the dish.
Junebug is designed for sharing: sharing plates, sharing space, sharing music, and sharing time. It is a social space of collaboration and conversation…between bites, of course.
