Juliet

“The service and drinks were both excellent and the food was to die for.”

Jill Thomas★★★★★

An absolute gem and one of a kind dining experience. Go with the mind to slow down as you would if you were dining in Paris. There’s just so much to take in and enjoy. Event detail is so curated. Everything is exceptional, including the wines! Best Viognier I’ve ever had. Being there was a true escape from the city. I was sad to leave and will be back!

Aria Rabet★★★★★

Juliet is a truly unique and elevated dining experience. From the moment we arrived, the atmosphere felt warm, intimate, and thoughtfully designed, making it a great spot for a relaxed but refined night out. The beverage program stands out immediately. The wine and champagne selections are excellent and clearly curated with care. What made the experience exceptional, however, was our server, Justin. His level of professionalism is on par with top-tier restaurants. He was extremely knowledgeable about both the menu and the wine list, and his descriptions were incredibly accurate. Every recomme

Angelina Ispirian★★★★★

So far the best experience I have ever had! Everything was extremely fresh, tasty and exceptional from the very beginning. All attention to details, service, the way staff talk to you, the way they treat food experience. I highly recommend cocktail Coco Chanel , and food I posted. 10/10 highly highly recommended “poisson cru” 10/10 salade d’endives 10/10 risotto 10/10 Daurade This place and staff cares about what they do 🥹

Neeta Patel★★★★★

We stumbled upon Juliet today just as lunch service was wrapping up — and what a lucky find. This elegant French spot offers a fresh, thoughtfully curated menu where everything sounds delicious. We shared the whipped cod with dill olive oil (surprisingly light and incredibly fresh), and I had the oeuf ratatouille — vibrant vegetables topped with perfectly poached eggs, pesto oil, rustic bread, and little bursts of goat cheese. My husband ordered the Madame Croquette, a decadent ham and cheese sandwich with an egg on top, which he boldly claimed was better than the best one he had in France. Th