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Chef Sean Brock claims june may well be the last restaurant he ever opens. If this is indeed true, he has reached the culmination of his almost 30 years of crafting fascinating multi-course tasting menus. With june’s 20+ small plates, bites, and sips, patrons travel through a cohesive flavor experience featuring seasonal ingredients, many of which have been transformed in the restaurant’s exploratory research and development lab. The food scientists extract sweet, savory, salty, sour, and umami essences from unexpected sources for Brock and his staff to use in their artfully plated creations.

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