Show 521, April 15, 2023: Juliet Restaurant in Culver City with General Manager Charles Phillips

Charles Phillips of Juliet

Juliet, the new seafood-forward, Parisian-inspired restaurant and patio in Culver City, Los Angeles, is now serving breakfast, lunch and dinner. From the team behind the popular restaurants Margot and Norah, Juliet is an ode to the way Parisians are dining now. The bright French-inspired menu highlights seasonal ingredients and seafood from Southern California, and is complemented by a curated wine list of French producers, classic cocktails, and an interactive bar side cart with exclusive offerings dedicated to Champagne and Martinis. Envisioned by AD 100 Designer Jeremiah Brent, Juliet is a timeless, 120-seat restaurant featuring a striking walk-up bar and communal wooden table, and floor-to-ceiling iron doors leading to a 1,500 square-foot shaded terrace.”

“Dinner includes dishes like Huitres, oysters with cucumber and trout roe; Moules Persillade, chilled mussels and sauce verte; Poisson Cru, sliced amberjack, meyer lemon ponzu and chili oil; Tarama, salt cod dip with breakfast radish; Salade D’endives, with endives, walnuts, grapes and roquefort; Cigares de Confit de Canard, duck confit “cigars” with sauce valois; La Morue, black cod, dashi butter, sea beans, radish, with sauce poured tableside; and Cotes d’Agneau, grilled lamb chops, olives and fennel pollen. Desserts include Assiette de Fromage, a selection of cheese; Chocolat Chaud, Parisian hot chocolate; Gâteau au Fromage, creme fraiche cheesecake with passion fruit gelee; and Madeleines au Beurre Noisette, brown butter madeleines and salted honey chantilly.”

“The breakfast menu includes Crêpes Suzette with citrus, grand marnier and chantilly cream; Pain au Champignons with mushroom & truffle confiture and poached eggs; and Croque Madame with smoked ham, green chile bechamel and a sunny side egg; while lunch offers dishes like Carpaccio de Thon, tuna carpaccio, olives and tonnato; Aubergine Roti, roasted eggplant, white soy, and sesame; and Omelette Classique, organic pasture raised eggs, comte, and market greens.”

“Juliet is a collaboration between restaurateur Rohan Talwar of IB Hospitality (Norah, Margot), and Joseph Miller and David Fishbein of Runyon Group (Platform). They’re joined by IB Hospitality Chef and Culinary Director Michael Williams, Chef Jason Gonzales, Director of Hospitality Bruce Childress and General Manager Charles Phillips, who pride themselves on providing welcoming hospitality and creating a unique guest experience.”

General Manager Charlie Phillips joins us with a plate of brown butter madeleines in hand.

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