Although he thinks that the dining room is "even more feng shui challenged" than chef Shaun Hergatt's last fine dining restaurant, New York critic Adam Platt likes the food at Juni quite a bit. Here's Platt on some of his favorites:
Although Hergatt uses many local ingredients in his recipes at Juni, the cooking has a refreshingly polished, un-rustic sheen to it. The agnolotti I sampled tasted like it had been beamed in from one of the great gourmet capitals of Europe. So did the expertly prepared seafood entrées, like the slow-baked black bass (with gnocchi and truffle sabayon), and the soft brick of salmon, which the chef composes on the plate with crispy strips of fennel, cut chives, and a lemony square of savory yogurt "cotta" cheese.Platt gives Juni three stars for the food, but he subtracts a star for the location and the space, so the restaurant gets a two. This is actually the same rating that he gave SHO Shaun Hergatt in 2009, when the critic wrote: "[E]verything about SHO Shaun Hergatt feels stuffy and slightly passé, as if it happened decades ago, in a strange, gastronomic galaxy far, far away."
· Juni Is a Willfully Untrendy Fine-Dining Experience [GS/NYM]
· All Coverage of Juni [~ENY~]
[Juni by Krieger]