Local hake, and the best of what the New England farmers have to offer. With brown butter, and salt and vinegar chips. 

Local hake, and the best of what the New England farmers have to offer. With brown butter, and salt and vinegar chips. 

"Juliet has the ambition and skill of a destination restaurant"
-Boston Magazine
"Union Square restaurant, Juliet, is a jewel box filled with surprises"
-The Boston Globe 
Juliet Lightbox Sign .JPG
Juliet has been taking a lot of chances since it opened last year, when it was named one of the 50 best new restaurants in the country by Bon Appetit magazine. The restaurant takes an innovative business approach (Juliet eschews gratuity, instead offering employees higher wages and profit-sharing), and Lewin says he wants the restaurant to be a model for how chefs can explore “storytelling” in different ways.
— The Boston Herald

Dinner reservations at Juliet are booked as a pre paid ticket for prix fixe style menus available in three or five courses that change every six to eight weeks with a few extras along the way for holidays.

These menus are full productions celebrating some of our favorite things. They represent a period of research, practice, and iteration and the cuisine and service is presented alongside original prose and poetry as well as art and dynamic design. The experience doesn't stop at the food, the entirety of Juliet is an open stage and everything is on display.

We can only accommodate about 30 guests each evening, we are excited to perform for you. 

As dinner fills up quickly, we also serve an a la carte dinner menu on a walk in only basis, at six seats overlooking the open kitchen. This is a more casual menu, most of the items are fit for sharing alongside some great wine with a front row seat of the show. 

NOW SHOWING 

Beach Rose: an ode to the New England shoreline

beachrose polaroids.jpg

 

Our most popular show of the year

This summertime celebration features the freshest that the coastal fisherman and farmers have to offer with standard fare of tomatoes, and farm fresh vegetables alongside hake, lobster, and shellfish, including steamers. Chowder is not forgotten, but presented with a twist. The title for the production comes from the roses that grow along the sandy New England shoreline and are featured in numerous ways on all Juliet menus through the summer.  

tomatoes and burrata. fennel, celery, lemon
 
corn and lobster chowder

brandade. piperade, chorizo, aioli
 
pan roast hake. brown butter, rhubarb, summer vegetables

strawberry shortcake.

Beach Rose is a two part production, complemented by Madeira For The Masses. Juliet owner and proprietor, Katrina Jazayeri's, companion ode to the "unofficial official" wine of the American colonies. Madeira is presented alongside Beach Rose between July 4th and the end of September. 

 Corn and lobster chowder, plus steamers. 

Corn and lobster chowder, plus steamers. 

 

UP NEXT:

Les Pommes Sauvages: a meal 113 years in the making

October/November

See Details About Our Current And Upcoming Menu Production Schedule Here

Or if you are curious about what might be coming next, here is an archive of all of our previous work. 

Want them all? Season Tickets are available in the Gift Shop, at a 10% discount plus a number of additional benefits. 

PREFER TO DINE A LA CARTE?

No problem. We do that too. But it's walk ins only and comes with a front row seat overlooking the kitchen. See that menu.

BREAKFAST, LUNCH, BRUNCH? 

Yes. Same place, different time. Different look. See Juliet Cafe