Juno

Food The kitchen is led by Executive Chef Salvatore Crisanti, a Bushwick Native whose resumé includes positions at North Brooklyn culinary institutions Five Leaves, Northeast Kingdom, Tabaré and Traif. Crisanti’s professional background and style are well-rounded: New American innovation meets Old World technique. Accessible yet exciting NYC comfort food with attention paid to sustainability and local farming. Support is lent via Mantra Mundana. Mundana has traveled the world cooking yet is perhaps best known as a former organizer and chef at the now-defunct yet eternally beloved, legendary vibe haven Body Actualized Center. Coffee The coffee program was designed by Nic Fera. With over 15 years experience in the field, Fera most recently finished a three-year tenure at Blue Bottle’s flagship café, where he examined the process holistically from seed to cup. For the roaster, Juno decided on Miami-Based Panther Coffee, a rapidly growing specialty company Fera found both underrepresented and delicious. Juno has incorporated Panther into a program that is sure to raise the bar for the coffee scene in Bushwick. Combining state-of-the-art Modbar brewing equipment built into an ergonomically-oriented espresso bar, a classic espresso drink menu and an emphasis on friendly service, coffee at Juno is sure to be unlike any café experience previously had in the neighborhood. Drink The drink program at Juno is run by Jordan Schwartz, formerly of Raines Law Room, Milk & Honey, and the Up & Up. Pulling additional inspiration from industry veterans like Dave Arnold and Natasha David, Schwartz has created a program that blends new and unique ingredients – like a house made cream sherry blend or acid-adjusted orange juice – into a classic style of cocktails. Recognizing Juno’s strong emphasis on coffee, Schwartz has seamlessly blended day and night into caffeinated adult beverages ranging from bold and refreshing to rich and indulgent. Guests can expect to experience an attention to detail in everything from the large format ice cubes and carefully curated back bar, down to the metal straws they’ll be drinking from.