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Juliette Kitchen and Bar is in every way different from its location’s predecessor Pascal Olhats’ Tradition. Gone are the stuffy white-linen tables and claustrophobic room dividers. Everything has been stripped down to the foundation and bare wood. The chairs are unvarnished, the seats made of wicker. The whole space now feels breezy and loose. If dining at Tradition felt like wearing an overstarched suit, eating at Juliette Kitchen is the equivalent of putting on an unbuttoned beach shirt. Ask for the smoked ocean trout salad. You’ll not have a sharper, more complex plate of food involving arugula than this. The nose-tickling smokiness of the flaked fish, the cloying bent of the stewed cherries and tartness of pickled onions seem initially at odds with one another, but then, somehow, they end up in harmony.