![]() ![]() While the menu constantly changes, you can expect the freshest ingredients and a curated wine list as Lewin emphasized the importance of sustainability, community and local sourcing of supply within the company. The new restaurant offers 64 seats, with only 20 of those available for the curated culinary experience, the rest à la carte. “Juliet becomes an interactive theatre rather than just a reservation,” says Lewin. Guests pre-pay for the menu production which involves food, drink and dynamic room designs that change and evolve with each course. Reservations for Juliet’s prix fixe dinner are based on a ticketing system. “The prix fixe will rotate around coastal cuisine but can also offer Persian to Greek to Mexican to American.” “We have a reputation for tasting menus-we share that spirit, a sense of discovery-but the actual experience is more casual and collaborative among the diners themselves,” says Lewin, referring to the core offering as a menu production. Lewin says the increase in space furthers Juliet’s mission because there will be more demand for leadership positions and career development for the restaurant’s core staffers, from chefs to managers to behind-the-scenes directors.Īs for the menu, the revolving prix fixe of three to five courses (with surprises that add up to nine to 12 courses) will remain, along with an à la carte menu that Lewin says will focus on the coastal cuisine of both the Italian and French Rivieras. ![]() Juliet’s new space is twice the size of the existing space at 2400 square feet, requiring more staff to maintain the same level of quality as the original 26-seat restaurant. “We developed a business out of our hobby not just to leave our jobs, but to work on the mission of our lives.” “If we take our fun thing and turn it into a career, that leads to questions about how people are paid in restaurants, how they are valued as individuals, where the power structure rests in restaurants and what we wanted to do in our business plan to address those things,” Lewin explains. Lewin explains that the visualization of the restaurant provoked deeper questions and qualms they had both experienced while working in the industry-Lewin with over 20 years and Jazayeri with just under a decade. “The point wasn’t to just have another restaurant in town,” says Lewin when he and Jazayeri first considered opening a brick and mortar. Lewin said the collection was the inspiration for what became Juliet’s “production:” a theater-style, immersive dining experience and a business plan deeply rooted in the development of purposeful restaurant careers. “It isn’t just Katrina and me working harder, it’s about so many people being fully engaged in what we do, who are part of the mission-oriented work and evolution of the company.” Lewin explains the mission for the expansion is “the development of careers,” which he emphasizes, “is everything the business is founded on.”īefore Juliet was a restaurant, it was more of a concept: Lewin and Jazayeri ran a pop-up with a menu that rotated nightly based on their “favorite things,” including family histories and countries they’d traveled to, all on a shoestring budget. But Juliet is ready to grow up, and we need your help to make this new project as successful as the first one.” The restaurant reached their goal of $100,000 in just four days the campaign continues to run through May 8. ![]() “That experiment succeeded and will remain the baseline of what we do next. “Juliet, the original, was an experiment,” the campaign page explains. Just five years later, co-owners Katrina Jazayeri and Joshua Lewin used the same concept to fund the restaurant’s expansion, this time with a goal of $100,000. In 2016, Union Square’s Juliet restaurant opened, funded by a Kickstarter campaign of $40,000 raised over 30 days. ![]()
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