The New York Times - WHO WOULD HAVE guessed that the hottest new Southern restaurant in the country is in a quiet residential neighborhood in Seattle? Or that it would score a James Beard award nomination for best new restaurant and that its fried chicken would sell out by 6 p.m. on Sundays?
The location is the first of many surprises at JuneBaby, the second restaurant from the chef Edouardo Jordan. His first, Salare, brought him recognition for the rigor and sophistication he acquired at culinary school and stints at the French Laundry, Per Se and the Herbfarm. “It showcased my talent as a chef, not as a chef of color,” he said.
With JuneBaby, however, he wanted to get personal. The Florida native reminisced about eating chitterlings, oxtail, okra and barbecue as a child. “I wanted to make what my mother and grandmother cooked.” (The restaurant’s name was a nickname for his father, who taught him to cook over wood.)
The location is the first of many surprises at JuneBaby, the second restaurant from the chef Edouardo Jordan. His first, Salare, brought him recognition for the rigor and sophistication he acquired at culinary school and stints at the French Laundry, Per Se and the Herbfarm. “It showcased my talent as a chef, not as a chef of color,” he said.
With JuneBaby, however, he wanted to get personal. The Florida native reminisced about eating chitterlings, oxtail, okra and barbecue as a child. “I wanted to make what my mother and grandmother cooked.” (The restaurant’s name was a nickname for his father, who taught him to cook over wood.)