The last few weeks of a longtime favorite menu

Xenia. Feast of the gods has just a few weeks left on its third annual run at Juliet. This one is back for the third year in a row, and is a highlight of our year, as the farms start to wake up for the Spring. 

Our Winter Schedule:

This week Xenia is extra special with lamb that was delivered to us direct by farmer Erin at Helder~Herdwyck farm in Upstate New York. 

Josh and the chefs of both Juliet and soon to open Peregrine butchered the lamb last week and it will be featured all this week as the main course on the Xenia menu. 

Curious about the butchering? See our Instagram (@JulietUnionSq) where Sam has posted some highlights of the process. 

Curious about the farm, or their commitment to this special breed? See more here
What's coming up after that? 

We have two brand new menus this year, one is up next, and will run throughout June. Cuina Catalana: alchemy of innovation and tradition is a very exciting menu for us at Juliet. It is the first menu that will be managed entirely by our staff, managers, and chefs, as Josh and Katrina work with a new team to open Peregrine, around the same date. Cuina will be big, and loud, and one heck of a lot of fun. 

To prepare for that, you can check out a new section we have available on the magazine website, You may know that we made of Juliet free to read online in 2019, and last week we began publishing the first new work of the year. We've added an online only section, all about the travel and other behind the scenes information about the development of the menus at Juliet. The first section is all about you can get a preview of what might be to come. 

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

And you can find a full archive of past productions here

Menus And Tickets

In The Press

It is a big month for us in the press at Juliet! 

Bon Appetit was back and included us in this roundup of their favorite places to spend a weekend near Cambridge. Eater Boston has a great reminder about both our cafe services, which we sometimes forget to tell you about, as well as our Pay What You Can dining options, they have also named Juliet one of their 38 Essential Restaurants in Boston, AGAIN. 

Thrillist has named Juliet one of the best brunches around, and Metro has a nice little write up on some steps we took around Earth Day this year, partnering with members of the Mission Chinese team, to move toward carbon neutral. 

Did you catch Josh on WBUR's Radio Boston, discussing the convergence of Passover and Easter at Juliet, and randomly...Spanish Jamon?]

Maybe most notably, we may have been here three years now, but there is a new review out, this time from The Food Lens, and well...we hope you'll read and share it, we are very proud of it. 


Behind The Scenes 

Did you know? As of 2018 we have been publishing a three times yearly print magazine called of Juliet. The stories we publish are largely driven by the seasonal changing of the menu themes here at Juliet, but they go far beyond that, AND as of 2019, we have made of Juliet free to read online. 

We do take support and subscriptions on a Pay What You Can basis, so we'd love it if you checked out the work, shared it with your friends, stayed and read along as much as you like as often as you like. 

This would be a fun place to start: The Story of The Jelly Omelette

Thanks for reading! 

We are looking forward to celebrating the Spring season with you, morning, noon, and night. 
Copyright © 2019 Juliet, All rights reserved.

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