Juliet

Juliet opened in early 2023 in the Platform development, a massive mixed-use complex on the eastern side of Culver City. It billed itself as a restaurant inspired by the contemporary dining scene in Paris, which in this case seems to mean more fresh vegetables and raw fish, less béarnaise and duck confit. And whether or not it’s truly reflective of the reality on the streets of Belleville or Le Marais, the food feels both fresh and French.

There are fresh oysters, of course, alongside a tartelette of chicken liver mousse, assorted variations of crudo and salad, the obligatory poulet rôti and playful spins on other classics of the French culinary canon. The design choices are a bit more ambiguous in their origins, but high-end finishes cover every available surface, and the overall effect is one of low-key fanciness. It all fits, because neither lunch or dinner at Juliet comes cheaply – this is a restaurant built more for a splashy Friday than a casual Tuesday.

The opening list at Juliet was designed by sommelier-turned-consultant Geno Tomko, who was clearly given an expansive berth (and an equally expansive budget) to create a big, flashy wine program. And create it he did!

Nearly 50 wines are offered by the glass, in formats ranging from a single ounce to a half-bottle carafe, including a range of wines not often sample-able as such (Agrapart ‘Terroirs’ BTG? Sign me up!). Beyond that, there are bottles galore, almost exclusively from France and at Champs-Élysées prices, with especially deep selections of Burgundy and Champagne. If you’re in the market for verticals of, say, d’Angerville and Dujac, or DRC, and don’t mind paying a premium, Juliet may well be your spot.