New Houston Cafe and Creative Space Third Place to Open During the Day at Jūn | Eater Houston
"The namesake restaurant of chef Aaron Bludorn blends French and New American techniques with Gulf Coast sensibilities, placing oysters—fried, roasted with smoked butter and lemongrass, or raw—at the start of many meals. Small plates include seasonal pepper‑jam ricotta–stuffed squash blossoms and smoked short rib ravioli finished with halved red onion, fig, and blue cheese crumbles for a balanced sweet‑and‑salty bite. Signature entrées such as a rich lobster pot pie and a dry‑aged duck served with rice pillar, liver mousse sorghum, and foie gras jus are highlights, while theatrical desserts like a flaming Baked Alaska for two and pillowy ricotta‑filled zeppole with spiced berry jam and citrus curd make for memorable endings." - Brittany Britto Garley
