Xenia is back! 

This "feast of the gods" is now back for the third year in a row. Why? Well...popular demand of course (so reserve early).

Xenia is the first stop on our Spring and Summer season, which includes two old favorites, and two brand new menus this year. 

Our Spring and Summer Schedule

Xenia. Feast of the gods. 
Through May 25
Back for the third year in a row, Xenia is a first of Spring celebration like no other. Coming on the heels of our Persian New year celebration, Xenia keeps up the green theme, with lots of fresh herbs and the first cuttings of everything we can find on the farm; headlined by roast local lamb. 

Cuina Catalana: alchemy of tradition and innovation
May 29 - June 29
Brand new for 2019. One of our most ambitious menus yet, 4 years in development. 

Beach Rose: ode to the New England shoreline
July 11 - Aug 17
Now an every year tradition. The first installment of our American Classics series. 

Mavericks: Northern California + The Bay
Aug 21 - Sep 28
The first rotation in our American Classics series, brand new for 2019. This menu will be a celebration of foods perfectly in season...and, well, surfing. 

Full menu information for all of our Spring and Summer productions is available here. 

And you can find a (mostly) full archive of past productions here

Tickets are recommended for each dinner production, and many dates sell out about a week in advance. 

Remember though, we always make an a la carte menu available for walk in parties at the counter overlooking the kitchen. 

We are of course also here with breakfast, lunch, and brunch during our café hours, and with Romeo's At Juliet on Sunday evenings. 

More info: here
Menus And Tickets

In The News

Hey, look, we're on TV. Chronicle has the details on our Pay What You Can Dining options. It's great to get the word out, but they sure booked us up fast! We've opened Pay What You Can reservations through September...if you know anyone having trouble booking, please let them know. Oops, we're on TV, again! WGBH has the details on our efforts to raise average compensation for all restaurant jobs, while eliminating tips. You can hear it from one of our own, Jill Petersen. has called Juliet one of Somerville's essential stops, alongside some of our other neighborhood favorites, while The Infatuation has us listed among the city's best (not quite) happy hours. 

Behind The Scenes 

Meet a farmer. Sue, at Dogpatch Farm, is responsible for raising all of the delicious Mulefoot Heritage pork that we served during the Tracks North: cuisine Quebecoise season. 

Mulefoot is a special American breed with Spanish roots (making it great for ham), and Sue works hard to bring them to our prep table. Poke around and learn more about their interesting story, here. 

PS. Josh says the best dried ham in the world comes from Spain. And he says the second best comes from the United States. We told him he probably should be careful where he repeats that...but he answered, "no, it's a simple fact," so we typed it in here. 

Honor Roll! 

With our second restaurant opening in just about two months, we've got some shuffling, promotion, and exciting recruiting among the staff. 

We'll have some new people to introduce you to, soon, but for now, we'll start with who you already know. 

Next time you are in congratulate:  Megan on her promotion to Junior Sous Chef, Ariel on her promotion to Service Manager, and Noah and Will on their exciting project and promotions to be part of the opening chef team at Peregrine. 

Hope to see you soon! 

Copyright © 2019 Juliet, All rights reserved.

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