asparagus and artichoke.  english peas, fava beans, feta, poached egg

asparagus and artichoke. english peas, fava beans, feta, poached egg

"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

Marseilles March: born on the French Riviera

AKA: THE ONE THAT STARTED THEM ALL

Reviewing Juliet for The Boston Globe, Sheryl Julian would have been treated to the first iteration of Marseilles March when she proclaimed: 

"Union square restaurant, Juliet, is a jewel box filled with surprises" 
This is the production that launched our ships, and when it returned for its second year in 2017 began a tradition of presenting original prose and poetry alongside the meal. What's next then... who can really say? 

ratatouille in Nice. lentils, summer vegetables,

mussels tartine. rouille, persillade, seaside flowers
soupe a l'oignon. a classic, with a twist

 
whole branzino. fennel scalloped potato, romesco
 
tarte au citron.

 

branzino boston globe.JPG

 

UP NEXT:

Beach Rose: an ode to the New England shoreline

July 12 - Sept 29

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