Junebug is a delightful addition to New Orleans’ Warehouse District when you want to share food and drinks without feeling weighed down by set courses or tasting menus. The restaurant creates a relaxed ambiance for parties or two, four, six or more, thanks to two substantial adjacent event spaces.
Opened in March, Junebug (744 Camp Street) offer selections of shareable small and mid-portion plates with big flavors and a cocktail and wine menu that offers refreshing depth and breadth
Speaking of rhythm, if those exposed brick walls could talk or sing. There are musical stories inside. Between 1967 and 1978, the building served as the main recording studio for legendary producer Cosimo Matassa. Here, Alain Toussaint, George Porter, The Meters and others recorded songs. It’s a large space- 10,000 square feet with soaring 40-foot ceilings. There are multiple dining and lounge areas and a plant-filled Greenhouse event space in the back.
Bespoke light fixtures and Harney and Sons floral wallpaper
The bar area has four large arches with 128 hand painted rosettes and bespoke lighting sculpted from vintage Victrola trumpets designed by lighting artist Rick Singleton. Other musical touches include wall sconces and overhead lights made from cymbals. While the exposed brick is a nod to the building’s history, there are striking visual accents including the Night Pelican mural by wallpaper artist, Olga Mulica and the Harney and Sons floral wallpaper.
Night Pelican mural by wallpaper artist, Olga Mulica, at Junebug
Junebug’s menu conceived by Executive Chef Shannon Bingham blends French and Creole flavors. While everything is priced á la carte, we selected the “Pick Three” options in each section where we could select three items for a set price. Pick Three options are priced at three plates for $14, $29 and $44. Two separate visits gave us a good taste of what we liked. I have provided the á la carte pricing as well.
Under “Pick Three for $29” we selected Pickled Shrimp Dip with Crab Boil Saltines ($12), Duck Rillettes with Preserved Satsuma Marmalade, Pickled Spring Onions and Toast ($12)) and Crispy Eggplant Schnitzel with Sauce Robert and Lemon ($10) For good measure, we also ordered the Fingerling Potatoes with Salsa Brava and Maytag blue cheese ($10). The dishes were all filling, and the pickled shrimp dip was our favorite for this flight of food.
Burrata with Louisiana Strawberries, Pickled Beets, Basil, Pistachios and Tamarind- Photo: Melanie Young
Under the “Pick Three Option” for $44 our dishes included Yellowfin Tuna Crudo with Sweet Potato Coconut and Habanero ($17), Burrata with Louisiana Strawberries, Pickled Beets, Basil, Pistachios and Tamarind ($18), Endive Salad with Apple, Candied Peanuts, Mimolette and Dijon Vinaigrette ($15). And, for good measure we also ordered the Hot Fried Cornmeal Coated Oyster with Celeriac ($16). The dishes were all delicious and generous, but the Endive Salad and Burrata will be my “forever” dishes at Junebug as long as they remain on the menu will have seasonal changes.
Yellowfin Tuna Crudo with Sweet Potato Vinaigrette- Photo: Melanie Young
There are larger á la carte dishes which we did not try since we tend to prefer small and shareable these days and were getting full. Of note to try is the Black Drum with Crawfish, English Peas, Parsnips and Tarragon ($33), Cornbread Gnocchi with Lamb Neck Ragu, Banana Peppers and Mint ($24) and Hangar Steak with Worcestershire Butter and Beer Battered Onion Rings ($29).
The seasonal dessert menu is three items ($12 each): Louisiana Strawberry Semifreddo, Dark Chocolate Mouse with Dulce de Leche and a Café Brulot Crème Brulée. There is a nice selection of after dinner Amaro, Armagnac, Cognac, Calvados, Madeira and other libations.
Junebug Cognac – Photo: Randy Schmidt
As wine writers, we were pleased to see the beverage list contain a thoughtful and eclectic selection both by- the-glass and bottle compiled by Sophie Burton, who serves as both bar manager and assistant general manager. Having just returned from Vinitaly, we were ready to try the Cleto Charli Lambrusco Di Sobrara sparkling rosé and Dolce Fiore Sparkling Rosso, both from Emilia-Romagna.
We didn’t order cocktails since we focused on wine and moderation. Like the food menu, the cocktail menu also offers fixed price sharable options for the table. The Junebug Martini made with Hayman’s Gin Blend, Dolan & Timbal Dry Vermouth, Lemon Oil and Smoked Olive and Lemon Garnish serves 3 people for $40. The Junebug French 75 is made with Vaudon Cognac and Laurent-Perrier Champagne. It serves with 6 people for $80. Our pick next visit: The Frozen Pimm’s Cup and the frozen Gin Fizz.
We were also impressed with the alcohol-free options. One we tried was a refreshing Jasmine Spritz made with kombucha, apple cider and honey served straight up in a wine glass ($12).
Junebug’s Frozen Gin Fizz. Photo: Randy Schmidt
Junebug is owned and operated by the Neighborhood Restaurant Group (NRG) which is based in Alexandria, Virginia. The company owns several restaurant concepts in the greater Washington DC, Maryland and Virginia, as well as New York and New Orleans Junebug is the company’s third concept in New Orleans where Executive Chef Shannon Bingham also oversees the kitchens at Brewery Saint X at 734 Loyola Avenue and Devil Moon Barbecue at 1188 Girod St.
Junebug team, Bar Manager Sophie Burton and Executive Chef Shannon Bingham Photo: Randy Schmidt
So, what’s in the name?
Southerners know the Junebug as a pesty scarab beetle that appears in May and June. Bugs aside, it’s also a term of endearment for co-owners Michael and Catherine Babin’s daughter, June.
Junebug
Open Nightly 4 p.m. 10 p.m. for drinks and dining
Late Night Menu 10 p.m. until Close
Happy Hour Weeknights 4 until 6
Telephone 504 326 1599
Social @junebugneworleans
www.junebugnola.com
Unless noted, all featured photos are by Randy Schmidt