Sarah’s Response:

I absolutely love Juniper, and I think I am a little too biased to write all this subjectively. Like I said before, I’ve been to Juniper many times before dining in, so the wine, atmosphere and Brian Brown’s piano playing have already pleased my senses.

The food always seems very fresh and reflective of the season. The wait staff know the food very well and could tell you whatever you wanted to know about it, and also know how to sell it.

Drinks: I’ve gotten wine almost every time going here. The bar is very nice and central, and has a beautiful and modern seating arrangement in front of the jazz piano (on Thursdays). I’ve tried many unique wines by the glass, and it always seems like the perfect temperature. I need to start saving corks or writing down the names of the wines so I can find them later.

Appetizers: The appetizers are my favourite part of this restaurant, I think this is Junipers strength. They are always very flavourful and unique with a nice cultural twist. My recommendation is to get any of their cheeses for an appetizer. I’ve had the baked Brie and it was phenomenal. The tuna is also a great appetizer strength for Juniper. If it’s on the menu you MUST TRY any one of their cold soups!

    Another good app to try is the oysters. Straight from Whalesbone the oysters have a bit of pizazz as they are usually fried, breaded, or left au natural. I’ve gotten many people appreciating oysters from getting them to try them at Juniper. They know a way to make them not as pungent and frightening for first time oyster eaters.

Entree: I have to admit, most of the entrees I have had at Juniper are usually poultry. The duck is great, the game hen was delicious. I’ve had the fish once and found it a bit salty (but I find a lot of things salty). Their entrees are quite large and I find them on the harder side to eat completely. The flavours on the plate accent each other well, and each bite will never get tiring.

    I very much appreciate how you can tell the vegetables are either fresh picked from the chefs garden, or purchased from the market early in the morning. They are crisp and in season, always.

Dessert: Creme brulee through and through for me. I’ve had two different creme brulees here. The latest one I can remember was a Chai Creme Brulee. It wasn’t too sweet, which I appreciated, and was just the right depth. I don’t really like other doughs or pastries for dessert, so when my creme brulee came with a mini donut whole I can’t say I was excited to try it (so I didn’t).

Top 3 Things to Rave About

1. 1)Oysters that convert non-oyster eaters to oyster eaters
   

2. 2)Cold soup  -- any flavor, or any amuse bouches
   

3. 3)Outdoor terrace + the staff (but they almost know me by name now)
   

Dislikes:

The last time I went was during West Fest. I found some of the crowd around us was a little too relaxed, and a little too loud. The terrace is wonderful, but remember the calming lights and music inside seem to have a calming effect on people, as outside not so much.