You Can Finally Have a Glass of Wine at Juliet

The all-day restaurant will have a small and creative beverage program to complement chef Josh Lewin's personal cuisine.


Juliet photo provided

The intimate, one-of-a-kind dining experience that is Juliet just got even cozier. Eight months after opening, the all-day cafe has finally secured a liquor license from the City of Somerville, and wine service started last night. A small, personal cocktail program and bottled beers are coming soon.

(Yes, in their Best New Restaurants nomination, the editors of Bon Appetit called Juliet “tailor-made” for date night, even when it didn’t offer any booze.)

“We’ll never have the biggest list in town. We’re a small place with limited storage,” says co-owner Katrina Jazayeri, who is behind Juliet’s beverage program. But alcohol has always been part of her business plan with chef and partner Josh Lewin.

“Things will come on and off the [wine] list rather quickly, as we build a little cellar and have a fun bottle list. By-the-glass will change as menu does,” she says.

Eater Boston shared the debut menu. To complement Lewin’s nightly prix-fixe menu, Juliet will always offer a moderately priced, three-course wine pairing. The first is $24.

“We will have accessible, fun, everyday wines, as well as some hidden gems that may require a conversation we’re excited to have with our guests,” she says.

Jazayeri is working with a manager to develop the beer program, which won’t include any drafts, but will offer a variety of local and further-flung craft bottles and cans, including large-format options. She and Lewin both love sour beers, and they love pairing them with food, so expect to see some options there. The beer list will also be fluid with the seasons.

Since opening, Juliet has offered house-made sodas and mocktails, like rooibos tea punch, and spicy ginger beer. Jazayeri says those recipes were research and development for an eventual cocktail list. The front-of-house team will continue to experiment with fresh, seasonal juices and punches, with curated spirits in mind to spike them.

“We love vermouth and sherry, so those will certainly make appearances,” she says.

Juliet will never have a full-fledged bar, but will have a streamlined menu of classics and original drinks.

The restaurant has taken its time implementing dinner, a la carte options and specials, and other aspects of service, and alcohol will be no exception. For the time being, it will only be available in the evenings, and Jazayeri says they will listen to the neighborhood to determine what booze will look like during lunch and brunch.

“With our food, we’ve asked the neighborhood to trust us, and so far, everyone seems happy. We’ve made decisions up front, so we can say, ‘Relax, we’ll feed you,'” Jazayeri says. “We hope [that idea] will be as well-received from the alcohol front.”

Juliet, 257 Washington St., Union Square, Somerville; 617-781-0958 or