Chef Josh Lewin Debuts Sunday Supper with Romeo’s at Juliet

Juliet. / Photo by Jim Brueckner for “Restaurant Review: Juliet in Somerville“

Here’s another chance to try the cooking of a must-watch chef: Josh Lewin quietly debuted Sunday supper at his Union Square restaurant, Juliet, last night. The Italian-inspired, so-called Romeo’s at Juliet continues every Sunday evening from 4-8 p.m.

The casual setup is one of several unique menus Lewin and partner Katrina Jazayeri have created in the year-plus of Juliet, and it’s the first time the restaurant has been open on Sunday night. Unlike typical dinner at Juliet, Sunday suppers are for walk-ins only; no reservations required. The menu prices include gratuity, as usual.

Romeo’s at Juliet. / Photo by Brian Samuels

Romeo’s at Juliet offers handmade pastas in half or full servings, like fettuccine puttanesca, and tagliatelle with beef ragu. Or, make a meal from primi, like frutti di mare on toast, a Roman egg drop soup, or, of course, Lewin’s signature omelette, topped with grated Parmigiano-Reggiano and breadcrumbs on Sunday nights. There are also sfizi, like garlic knots, and warm marinated olives; and Lewin’s charcuterie surfaces as antipasti. Pair everything with a choice of mainly Italian wines by-the-glass, carafe, or bottle, selected by Jazayeri.

Check out the full menu below.

Juliet, one of Bon Appetit’s Best New Restaurants last year, does casual breakfast and lunch daily (and brunch on Saturdays and Sundays), and it transforms into dinner theater on Thursday-Saturday nights. The rotating, multi-course menus—currently, a Lyonnaise bouchon, with a consomme with local oysters, beet salad with cloumage, and more—are reserved nightly, with a few seats available for walk-ins.

Next week, the menu will change to celebrate Persian New Year, in honor of Jazayeri’s upbringing, which she discusses in the most recent issue of Bon Appetit. The restaurateurs have riffed this theme since their days as the pop-up Bread & Salt Hospitality, including for the past two years at the annual Nowruz celebration at the James Beard House in New York City. The Persian New Year menu will continue at Juliet on Thursdays-Saturdays from March 23-April 1, with three- or five-course options including ash e-reshteh, an herb and watercress soup with black and white noodles and puffed rice; and kuku sabzi, a stuffed omelette with green olives, caviar, and Iranian dairy.

Romeo’s at Juliet, Sundays, 4-8 p.m., 257 Washington St., Union Square, Somerville; 617-781-0958, julietsomerville.com.