Juliet

********* Just as simple as it sounds, but only the best. Parmigiano-Reggiano from the house of Cravero, alongside local honey.

roasted cabbage, Grana Padano, espelette crouton, anchovy-caper vinaigrette, boquerones ***** a salad that has been with us since before there was a Juliet. Yes we have tried to remove it from the menu now and again. No, that was not a popular decision. You should have it.

tuna conserva, rosemary-garlic potatoes, hard boiled egg, fresh tomato, pickled green beans, Juliet vinaigrette

shallot jam, gruyere, aioli, brioche bun w. fries (lunch/dinner) or home fries (brunch) ****** Juliet's burger is one of our quiet flagship items with some guests visiting multiple times per week. Don't be shy, just try one. Smash burger style, means it’s cooked medium by default. Can be rare, or well done. Can’t be cooked to in between temps.

seared steak served with Herbs de Romance fries, dressed watercress, and caper+anchovy butter sauce

focaccia w. whipped butter

roasted fennel, rosemary potatoes, capers, olive, tomato, herbed chickpeas, persillade on a bed of quinoa and kale+mixed green salad

roasted mushroom mix, ham, hard boiled egg, Dijon vinaigrette on a bed of quinoa and kale+mixed green salad

soppressata, provolone cheese, red onion, tomato, olives, balsamic vinaigrette on a bed of quinoa and kale+mixed green salad

family style servings of quinoa, and kale-mixed green salad as bowl bases with selection of specialty toppings for guests to customize their bowls: Soft boiled egg Rosemary garlic potatoes Olives Capers Tomato Roasted mushroom mix

ham, radish, butter+Brie on Iggy's baguette

herb+lemon tuna with olives, tomato, greens and aioli on a brioche bun

caramelized onion+potato frittata, w. watercress+aioli

Provolone, Gruyère, Sopressata, ham, lettuce, tomato, red onion,

hummus, tomato, watercress, roasted cabbage, persillade

all beef smash burger w. aïoli, Gruyère, + shallot jam

Beyond Beef patty, w. aïoli, Gruyère, + shallot jam

fried pollock, roasted cabbage, lemon dill aioli on ciabatta

Fried eggplant with provolone+pomodoro sauce

Fried chicken thigh, with pomodoro sauce+ provolone cheese

tuna in olive oil, rosemary-garlic potatoes, hard boiled egg, tomato, pickled green beans, olives, anchovy-caper vinaigrette on a bed of mixed lettuces

julienned kale, roasted cabbage, Grana Padano, espelette crouton, anchovy-caper vinaigrette, topped with marinated white anchovies

watercress, bacon, pickled pearl onion, soft boiled egg and dijon vinaigrette

rosemary+garlic potato, tomato, radish, roasted veggies+pickled green beans on dressed greens, with garlicky mayo for dipping

mixed lettuces with tomato+red onion and balsamic vinaigrette

A beginner's guide to parenting. In charts. A picture is with 1,000 words. Especially when you aren't sleeping. By Juliet Super-fan, Mark Newberg.

Juliet's first cookbook(let) following the path of a typical New England farmers market season, this book will guide you through a weekly discovery from Spring through Fall, with recipes direct from the Juliet kitchen. Reader's Choice Award winner, The Readable Feast, 2020. By Josh Lewin illustrated by Ariel Knoebel

First seen as a hand made and stapled, three edition, zine, Bean Zine premiered during the pandemic, as a staff project, and was later re introduced as this bound, 3 volume collection, featuring recipes from all of the Juliet + Company chefs, illustrated by Ariel Knoebel.

A children's story and activity book follows the snail, Celeste, who starts her adventure eating nothing but basil...but oh what she will discover! Written and illustrated by Juliet's Nora Connolly

A comic book by the Juliet team, chronicling the "not quite" true behind the scenes story of the Tracks North menu, celebrating the cuisine and culture of Montreal and Quebec.

A Juliet throwback. of Juliet was a print magazine, with a three year run. This was the first issue of the final year. Full of reflection on three years of the restaurant, hope for the future, a time capsule of sorts...released just months before the pandemic. Take a look in the mirror with us.

A Juliet throwback. of Juliet was a print magazine, with a three year run. This was the final issue. Full of magic, witches, and a vision of a future maybe realized. Own an important piece of Juliet history, very limited stock.

A singular, powerfully expressive debut memoir that traces one chef’s struggle to find her place and what happens once she does. By Iliana Regan

The inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn -- One of Josh's most valuable mentors. By the time Dominique Crenn decided to become a chef, at the age of twenty-one, she knew it was a near impossible dream in France where almost all restaurant kitchens were run by men. So, she left her home and everything she knew to move to San Francisco, where she would train under the legendary Jeremiah Tower. Almost thirty years later, Crenn was awarded three Michelin Stars in 2018 for her influential restaurant Atelier Crenn, and became the first female chef in the United States to receive this honor – no small feat for someone who hadn’t gone to culinary school or been formally trained.

First seen in 2016 in response to you know what... The Immigrant Cookbook: Recipes that make America great features many chefs and recipes, including Juliet's Katrina Jazayeri.

By Josh's friend, Meredith Leigh, The Ethical Meat Handbook is exactly that... prescribing methods for conscious meat consumption from sourcing to butchery to storing to cookery. A one of a kind production.

Performance Review, the first monograph by North Carolina-based artist, educator and activist Endia Beal, brings together work from first-hand experiences that highlight the realities and challenges for women of color in the corporate workplace.Beal’s widely-published videos and photographic series, including “Am I What You’re Looking For?” “Office Scene,” “Can I Touch It?” and “9 to 5” are presented in a book sequence that highlights the ambitions, challenges and negotiations that women of color navigate within the workplace.Beal’s signature directness and visual intelligence engages viewers of varying generations and backgrounds in dialogues that accept there is much to questions we push forward during the social evolutions of our time.

Perfect for the culture conscious foodie. Deep dives into stories of place, people, and culture, centered in food. Whetstone is a very unique product, and deserves to be discovered.

EATEN No. 11: The Tropics features a vibrant array of enlightening gastronomic stories from around the world, from the rise and fall of tiki culture to the trials and tribulations of a coconut-worshipping nudist cult and the origins of café touba in Senegal.

EATEN No. 12: Party celebrates the debauchery of olde, with stories ranging from the origins of champagne to fish served artistically in a shoe to history’s fabulous feline fêtes and more!

SOLD OUT EVERYWHERE (BUT HERE) ! Featured in Issue 7: The story of Frank Cornelissen's favorite local bar; an interview with one of Paris' quirkiest wine bar proprietors, Morgane Fleury of Fleury Champagne; an interview with American winemaker Abe Schoener about rehabilitating an untended Mission grape vineyard near Los Angeles; An interview with Ben Walgate of Tillingham Wines, UK; A feature on the bar and distillery Mezcaloteca, in Oaxaca City; Photo essay on Marsala low-intervention winemakers; An essay on inclusion of BIPOC in the U.S. natural wine scene; profiles of Milan Nestarec (Czech Republic); Marto Wines (Germany); Alessandro Viola, Sicily; Salvo Foti, Sicily; and Floral Terranes, a regenerative cider and natural wine project in suburban New York.

City guides to Melbourne and Sydney; a long, fascinating interview with Austrian winemaking iconoclast Christian Tschida; a “day in the life” during harvest at Abruzzo winery Lammidia; a personal account of receiving a natural wine delivery by boat in Copenhagen; the story behind Australian winemaker Jordy Kay’s foray into compostable plastic wrap; the story of Jauma Wines’ new farm and yoga studio, also in Australia; a profile on Anders Frederik Steen and Anne Bruun Blauert; the story of Maria and Alex Koppitsch’s natural winery in the Burgenland; an in-depth article about how importers are considering labor ethics and transparency, and a poem for natural wine lovers.

Issue 9, published in June 2021, is our “Behind the Scenes” issue! This edition contains the following: INTERVIEWS, ESSAYS & FEATURES An interview with the first (and only!) natural winemaker in Finland; an essay by Brooklyn wine professional Alex Alan on how post-2020 New York restaurant culture might look; a long, powerful interview with Lauren Friel of Rebel Rebel (Boston) on why natural wine is definitely political and what she’s doing about it; a story about one of our boutique magazine stockists in Stockholm who are making sure that print isn’t dead; the story behind the iconic “Vine Wine Sign”; and a look at how Canada’s hottest new natural winery leverages branding. Plus: a feature on Joy Kull aka La Villana (Lazio, Italy); and a photo essay by Twin Island Cider (British Columbia) who documents their own clay harvesting and vessel making process. And much much more...

ESSAYS & INTERVIEWS - An essay by Hannah Fuellenkemper on the art of winter pruning - Domestique Wine’s adventures with Virginia natural wine & cider & spontaneously fermented beer - A photo essay on Clos Bateau, a new natural wine project in the Beaujolais - An interview with Judith Beck (Burgenland) about converting her vineyards to biodynamics and finding her own “style” as a winemaker - A long interview with South Australia’s Manon Farm on learning to farm organically and without irrigation. And much much more.

The complete DIAS DE CONSUELO. The story of Consuelo Herrera, born in 1914 in Zacatecas Mexico in the thick of the Mexican Revolution. "A treasure. It's exquisitely crafted but never fussy. Informative, but never didactic, and moving in original and unexpected ways. A real triumph of biographical cartooning." - Anya Davidson (Band for Life, School Spirits) By Somerville resident and friend of Juliet Dave Ortega

“The most courageous book to date on the problem of race in the Western mind.”—The New York Times Antiracism is a transformative concept that reorients and reenergizes the conversation about racism—and, even more fundamentally, points us toward liberating new ways of thinking about ourselves and each other. At its core, racism is a powerful system that creates false hierarchies of human value; its warped logic extends beyond race, from the way we regard people of different ethnicities or skin colors to the way we treat people of different sexes, gender identities, and body types. Racism intersects with class and culture and geography and even changes the way we see and value ourselves.

An auspicious debut examining the culture of hair from the Rona Jaffe Foundation award-winning cartoonist Hot Comb offers a poignant glimpse into Black women’s lives and coming of age stories as seen across a crowded, ammonia-scented hair salon while ladies gossip and bond over the burn. The titular story “Hot Comb” is about a young girl’s first perm—a doomed ploy to look cool and to stop seeming “too white” in the all-black neighborhood her family has just moved to.

A book that changed Juliet management training and collaboration. The story of Pixar, inside and out.

Mi nombre es Barbi y soy cantante. Hace algunos años me propusieron hacer un podcast sobre las mujeres en el rock. Mi idea original era hablar sobre mi ADN musical: Patti Smith, Debbie Harry, Siouxsie, Kathleen Hanna. Pero leyéndolas a ellas descubrí a otras artistas, y de esas artistas aprendí sobre otras. Historias fundamentales para la existencia de todas las canciones que me formaron. El primer blues grabado, las primeras canciones de rock and roll, la inclusión de los sintetizadores en la música popular, los primeros pasos en la autogestión, las canciones de protesta, la emancipación de la mujer, la lucha por el aborto, por los derechos LGBTIQ+, todo en manos de mujeres, lesbianas, artistas trans que desconocía o apenas conocía. Si yo sabía tanto de rock y tan poco de ellas, ¿realmente sabía algo de rock? Me robaron parte de mi ADN, y juré vengarme.