JUNI restaurant, Hotel Chandler, New York City

Artwork in the restaurant

Artwork in the restaurant (root vegetable)

12 East 31st Street, New York, NY 10016 | 212-995-8599

Rating: ★ ★ ★
I give it a 3 star rating a la Michelin for each course

A few weeks back, we had lunch at JUNI and found it fun and refreshing. This is an understated eatery in the Hotel Chandler, a “quiet” boutique hotel that we intend to frequent. Chef Shaun Hergatt from Australia serves high-end fare, with a set-price lunch and dinner and a tasting menu at both services. The space is simple, quiet, the decor could be glammed up a bit, but it’s fine. The food is excellent. The menu format is with the 4 and 6 course meals, you can create your own meal. There are five categories: cold apps, hot apps, fish meat and dessert – with three choices each, and you can chose any of the 15 for each course. This gives a wide range and I like this concept of flexibility. There are flavor combinations that are outstanding like Haas avocado – peekytoe crab – californian caviar – coriander. My partner loved this. I think the chef is willing to take risks and play and that is what I admire and seek.

The pastry chef is Mina Pizarro.

We had a four course menu, I started with hearts of palm following with frog and the lava bean. My main courses were chickpeas – nova scotia halibut – snow pea blooms followed by rhubarb – elysian fields lamb – wild onions, and for dessert I had the rhubarb, caraway, buttermilk.

FYI, there is a delicious house-made brioche and mini epis (baguette).




Here is a video of Shaun Hergatt on CBS:

Hergatt joined “CBS This Morning: Saturday” to serve up his ultimate dish, beef tenderloin.
Note all measurements below are in metric.

Main Course: Beef Tenderloin


200g beef tenderloin
2 grilled romaine leaves
40g tomato chutney
3 shaved spring onions


1) Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast.

2) Tie with butcher’s twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Season as desired.

3) Place beef on hot rack of grill and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.

4) Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium.

5) Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

For the Tomato Chutney:

500g roma tomatoes, diced
100g shallots
20g garlic, minced
5g fresh ginger, minced
100ml red wine vinegar
50g granulated sugar
20g olive oil
5g chopped basil

Instructions for the Tomato Chutney

1) Sweat the shallots, ginger, and garlic.
2) Add sugar and vinegar.
3) Reduce by half and add in the tomatoes.
4) Cook until dry and add olive oil and basil.
5) Season to taste.

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