June’s All Day, Dinner
June’s All Day is about the cleanest feeling restaurant with a European vibe that I’ve found in Austin. While I rarely go for a full meal, I often go for either a bottle of sparkling rosé (50% off daily from 4-6 and for the last hour) and snapper carpaccio, or a late night bottle of red and salad, fries, and dessert. Any day of the week, you can pop in for the last hour for 25% off of food and a few other deals.
For more intimate conversations, I highly recommend popping in. There’s enough variety with the seating that it satisfies most dynamics (all other than large groups).
The jukebox residing in the back corner full of Kanye and other unexpected jams sets the tone (when it’s working), along with the mirror hung in the opposite corner sporting the latest offerings the team looks to advertise. I think June’s has some of the best playlists in town.
Boston Lettuce Salad - an item I regret not trying earlier
Menu Picks
CHILLED ARTICHOKE | dijon vinaigrette, gribiche
A new addition to the menu, this dish is great for sharing. It’s a full artichoke, so I wouldn’t recommend ordering it for one.
BOSTON LETTUCE SALAD | black truffle vinaigrette, mimolette
I’ve had this salad several times since first trying it in May, and have mixed opinions of it. My first time trying it, I thought it was possibly the best salad I’ve ever had. It’s been inconsistent since, occasionally tasting so salty that I chose not to finish it. I do still stand by it as a top dish.
SNAPPER CARPACCIO | fermented citrus, avocado, thai chili, orange
I get this every time I’m there before sunset. It’s consistently just what I need during the spring/summer months, and I highly recommend starting with that instead of or alongside the chilled artichoke.
STEAK TARTARE AND FRITES | cornichon, farm egg, dijonnaise
As spicy as it should be.
FRIED CHICKEN SANDWICH | kohlrabi ranch slaw, hot sauce
Expect a (hot) mess. I get it when I’m there for a full meal, and usually split it. Ask for the aioli for your fries.
New Additions (or plates I haven’t tried, but intend to):
BONE MARROW BOLOGNAISE | handkerchief pasta, kale, parmesan
BROILED ESCARGOT | curry butter, spiced puff pastry | (Learn to like escargot if you haven’t already.)
BROILED PETITE BRIE | pico picandine, cornichon, boiled potato, frisée
FRESH PULLED MOZZARELLA & PICKLED TEXAS PEACHES | roasted tomato vinaigrette, basil
MATZO BALL CALDO | poached chicken, vegetables, avocado & jalapeños