Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/732984
Pastries and Pinot: a walk-up-breakfast- counter- and-wine bar-in-one at June's. PhotograPhy by alexandra Valenti (June's) "June's is a wine bar above everything else—dropping in for drinks is encouraged" —june rodil next Acts Austin's newest, hottest restAurAnts feAture the tAlents of locAl culinAry All-stArs. By TOM THORNTON JuNe's How you know them: Larry McGuire and Tom Moorman's empire of Austin faves includes Perla's, Elizabeth Street Cafe, and Jeffrey's. Master Sommelier and McGuire Moorman beverage director June Rodil, after whom this newest eaterie is named, has worked at Qui, Congress, and Uchi. Ambience: The jukebox full of classic rock and modern hip-hop fills the open bistro-style space; the walk-up counter serves pastries in the morning and pours wine in the after- noon. Dishes like snapper carpaccio, matzo ball caldo, and lamb merguez with couscous are designed to pair with wine, but Rodil says, "June's is a wine bar above everything else—dropping in for drinks is encouraged." Must-try dish: Bone marrow Bolognaise, inspired by Rodil's wine trip to Italy's Piedmont region. The riff on Bolognaise, says Moorman, "goes light on the tomato and is simmered for six hours with a hefty amount of wagyu marrow bones." 1722 S. Congress Ave., 512-416-1722; junesallday.com BOileR NiNe How you know them: Executive chef Jason Stude served as the chef de cuisine at Second Bar + Kitchen (and won Food Network's Chopped). Sommelier Paula Rester is back with La Corsha Group after working at Danny Meyer's 38 AUSTINWAY.com Scene now open