With small round tables, gilt accents, and a broad, L-shaped bar, June’s is like an old-fashioned French bistro but with a vintage jukebox playing eclectic pop tunes. Named for June Rodil, the sommelier who oversees the beverage program at this and all of Larry McGuire’s restaurants, the venue offers tasty dishes ranging from pastries and house-made juices (breakfast is served till 11) to snapper carpaccio and a monstrous fried chicken sandwich with coleslaw. We started with a whole steamed artichoke with a tangy Dijon sauce; once we finished dipping the leaves, our server whisked away the remaining heart and brought it back with a new dressing, embellished with capers and boiled eggs. Our favorite entrées were an indulgent bowl of spaghetti bolognese enhanced with rich bone marrow and a beautifully prepared couscous caponata with yogurt and grilled lamb merguez.
Cuisine: New American