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Chef’s Table With Shaun Hergatt & Jason Galang

Juni

Fall has arrived in New York, bringing color to the trees and a brisk breeze to the city streets. When cold temperatures bear down on the city, New Yorkers and visitors alike seek warmth in comforting cuisine. Juni – a boutique restaurant at Hotel Chandler – is an ideal destination for those looking for an intimate and comfortable dining experience, thanks to the impassioned and professional cooking of executive chef Shaun Hergatt.

We recently spoke with chef Hergatt about the menus at Juni, asking him to choose the dish that best suits the season. Hergatt’s choice, the Montauk Striper – Nasturtium Emulsion – Mint Oil, is a locally sourced favorite that pairs Long Island’s signature striped bass with an autumnal Nasturtium Emulsion and the bold flavor of mint oil.

“The dish integrates with the artwork in the dining room,” Hergatt said. “And the components of the plate all work to complement each other to create a great flavor profile.”

As for a drink to pair with Juni’s Montauk Striper – look no further than the 2010 Domaine Jean-Pierre Dutron ‘Tres Vieilles Vignes’ Pouilly Fuisse White Burgundy, at the recommendation of sommelier Jason Galang. This crisp white wine, from the Mâconnais district – within the Burgundy wine region of France – is the perfect match for Hergatt’s complex Striper entrée.

“The Pouilly Fuisse is a crisp White Burgundy with bright yellow fruit notes, rich structure, and a clean round mineral finish to go along with the intricate flavors of the Nasturtium emulsion and texture of the striped bass dish.”

Juni – a member of Esquire’s Best of 2013 List – serves lunch and dinner Monday through Saturday and daily breakfast, along with an assortment of fine wines.

Learn more about Juni – visit www.juninyc.com.

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