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

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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
 Corn and lobster chowder, plus steamers.

Corn and lobster chowder, plus steamers.

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. 

Reservations for prix fixe dinner highly recommended (a la carte menu always available on a walk in basis)


Les Pommes Sauvages (showcasing the cuisine and traditions of the Northwest French coastline; Brittany, Normandy)

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Juliet’s Steakhouse, first introduced in 2017, is a custom built holiday celebration. See the typically light and airy restaurant space transformed into the dark hardwood luxury of a classic steakhouse, reinvented as an inclusive and hopeful space for all.

Our finest production of the year. Show off in style while celebrating characteristic Juliet values, standards, quality, and style.


(optional) welcome supplement: shellfish platter

bleu cheese wedge. roasted cabbage and lettuce, ranch dressing, Bayley Hazen bleu, tomato, lemon, herbs

(optional) NYC oyster pan roast. white wine, cream, leeks, Calabrian chili

(optional) creamed spinach. au gratin (served alongside steak)

Juliet steak. served family style, with roasted vegetables, potato mille-feuille, and two sauces

chocolate trifle. butterscotch pudding, whipped cream, caramel



Feast of the Seven Fishes (through Dec 31)

Also happening this season:

  • Wind in the Willows Luncheon (Dec 27-Dec 29)

  • After The Thin Man New Year’s Eve Party (Dec 31)

  • First Of The Year Brunch, Josh cooks based on the traditions of our staff (Jan 1)

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. (Includes Les Pommes Sauvages, Juliet’s Steakhouse, and Feast of the Seven Fishes)


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.


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