On Saturdays, Juliet Transforms into a Steakhouse
Chef Josh Lewin behind the counter in Juliet. / Photo by Brian Samuels
Juliet, the first restaurant by chef Josh Lewin and Katrina Jazayeri (Bread & Salt Hospitality), is an homage to the foods the couple love, disguised as an airy, neighborhood go-to. The ever-changing, all-day menu has Tex-Mex-style breakfast tacos, one of the best sandwiches Bon Appetit editors tried this year, a Japanese breakfast prix-fixe, and entrees like frutti di mare with curry leaf. Now, the pop-up-turned-restaurant is adding steak to the rotation.
Every Saturday from 6-10 p.m., Juliet’s a la carte menu will shift to a selection of thick-cut steaks, all butchered in-house. Customers can choose from an Argentine cut, chuck eye steak, or petite rib eye. Each entree is served with house-made steak sauce with anchovies, capers, and herbs, a baked potato, and a side of greens.
Lewin, who had his first kitchen job in a Connecticut steakhouse, is formerly executive chef at Beacon Hill Bistro. It’s nostalgia for those previous gigs—as well as for meals he and Jazayeri shared in Paris—that inspire the new special, he says. Steakhouse Saturdays join Thursday night prime rib and Friday night seafood in Juliet’s a la carte rotation.
Can’t get a seat for Juliet’s walk-in only special, and really craving a tender steak? Consider another Bon Appetit Best New Restaurant finalist, Shepard. Chef de cuisine Peter McKenzie puts dry-aged, sirloin and ribeye steaks on his nightly menus every couple months.
$23-29, Juliet, 257 Washington St., Somerville, 617-718-0958, julietsomerville.com.
