On Tuesday, the latest endeavor from McGuire Moorman Hospitality quietly opened.
June’s All Day occupies the South Congress space that formerly housed Wahoo’s Fish Taco, which is now reminiscent of a French bistro, with checkerboard tiled floors, brass tables with banquettes, and a brightly lit bar. The playful restaurant is named after the hospitality group's beverage director June Rodil, whose bubbly personality is apparent throughout.
The menu, designed by Larry McGuire and Tom Moorman, pays homage to the pair's favorite restaurants from around the world. McGuire explains that they took beloved dishes from a tapas bar in Paris and a French bistro in Los Angeles and gave them a local twist.
Food is served all day, starting with breakfast at 8 am, featuring items like house-made granola, an omelet with Boursin and salted radishes, and a breakfast chalupa. June's also has scratch-made baked goods like bialys and cookies.
There is a small selection of bar snacks, such as the Spanish-influenced croquettes served with romesco sauce, thin slices of mojama (salt-cured tuna), and crispy fried garlic slices. We loved the fried boquerones and baby eggplant served over a bed of Italian salsa verde. There are a few “little plates” that range from a superb tomato and cantaloupe salad with burrata, horseradish, golden roe, basil, and red wine vinaigrette to a plate of jambon Paris served with cornichons, mustard brown butter, and house-made bread.
The star of the evening was the bone marrow bolognaise with chopped kale and Parmesan cheese served over fresh tajarin — at once delicate yet rich and completely satisfying. Entrees are on the pricier side (the 7-ounce catch of the day was $34 when we visited), so we opted for the decadent chocolate mousse parfait paired with a glass of 10-year Marsala.
As expected, Rodil’s beverage list is outstanding, with a wonderful selection of boutique wines from around the world that will delight wine geeks.
“But it’s not too geeky, right?” asks Rodil who is a master sommelier but who also wanted to keep the drink menu approachable. “I even have a Chardonnay in there,” she affirms.
June's has a mirrored wall where Rodil highlights special bottles, limited releases, and a thematic list that will change monthly. The current selections celebrate the Loire river in France. Cocktails have straightforward names, but are imaginative. The agave cocktail is made with Tequila Ocho plata, orange and carrot juices, and Aleppo salt and pepper rim. The whiskey cocktail blends High West double rye, Cynar 70, and orgeat. Knowing Rodil’s penchant for oddball wines, we had to taste the drink she lists as “weird stuff,” or Domaine Glinavos Paleokeriso, a semi-sparkling and semi-dry wine with a refreshingly fruity palate.
Service is friendly and efficient, the atmosphere is relaxed — especially on the cute, dog-friendly patio — and great music selections play from the vintage jukebox. We foresee a great future for little June’s.
The agave cocktail is made with Tequila Ocho, orange and carrot juices, and an Aleppo salt and pepper rim.
