This cozy neighborhood jewel offers an ever-evolving menu of refined American dishes paired with exceptional wines and cocktails, perfect for a date night.
"Downtown Albany is abuzz about this chic arrival named for the mother and grandmother of Chef/co-owner Scott Eastman. It has all the accoutrements of a fancy local joint—think unique sculptures from an area artist, rustic plates and fun craft cocktails like the rum- and coconut-based White Picket Fence. And yet, this rookie eschews the tragically hip crowds for an easier, more communal feel.The roving menu is heavy on odes to seasonal produce, like a succotash of summer squash, corn and cherry tomatoes topped with flaky halibut. You'll also be able to taste the chef’s nine years of cooking at Berkeley favorite—Corso—in his perfect veal Bolognese sauce. Creative, well-balanced desserts like a creamy banana custard with coconut granita are menu musts." - Michelin Inspector
"Juanita & Maude is an East Bay favorite for special occasions, one where each dish on the rotating menu feels like a solid hit, no matter what you choose. It’s a neighborhood spot, to be sure, but it still works for an intimate dinner date, whether out in the main dining room or the charming back patio." - Dianne de Guzman, Eater Staff
"This charming neighborhood restaurant reopened for takeout in May, with a short-but-sweet menu that leans into comfort foods: buttermilk fried chicken, lasagna, cheeseburgers, and wood-fired pizza. It’s open for takeout Wednesday through Saturday, 4–8 p.m. and Sunday from 11 a.m.–7 p.m. Call in to order." - Luke Tsai
"This might sound like a Strong Wrong Take, but I’m a huge fan of Albany these days. Jaunita and Maude (AKA Harold and Maude, the only name I actually call it IRL) is clearly a neighborhood game-changer." - Ellen Fort
"Despite some “taxed” staff on his early visits, Bauer agrees that chef-owner Scott Eastman “has a keen grasp of what comes out of the kitchen.” The menu is broad, but it checks off three trends for Bauer: house-made charcuterie, flatbread and crudo — all of which he recommends, along with the rotating pasta dishes that Eastman honed over nine years at Corso. Other recommendations include the “spot-on” sausages and the bacon-wrapped monkfish that is “destined to have a long life on the menu.” Mid-review, Bauer reveals his personal bias for chopped salads, admitting that he is “attracted” to dishes where “everything is about the same size.” He goes on to note that Eastman’s version — with apple, raisins, walnuts and blue cheese — is “a particularly good example.” This, plus a “fully realized bar program,” are worth two and a half stars." - Andrew Dalton
