Our Story
Northern Italian traditions, rooted in Texas since 2015
Est. 2015
A Vision for East Austin
When Chef Nicholas Yanes and Michael Covey opened Juniper in 2015, they envisioned a restaurant that would bridge the gap between Northern Italy's time-honored culinary traditions and the vibrant, ingredient-rich landscape of Texas.
Named for the aromatic evergreen that thrives in both the Italian Alps and the Texas Hill Country, Juniper embodies this transatlantic connection — rooted in old-world technique, nourished by new-world terroir.
The Space
Designed by Mark Cravotta and Chris Sanders, Juniper's dining room is anchored by soaring 20-foot timber ceilings and a hand-drawn juniper tree mural that stretches across the main wall.
Floor-to-ceiling glass doors open onto a lush courtyard, blurring the line between indoor and outdoor dining. The open kitchen invites guests into the creative process, while warm lighting and natural materials create an atmosphere of relaxed sophistication.
Chef Sterling Ridings
Executive Chef
Chef Sterling Ridings brings a refined yet soulful approach to Juniper's kitchen. His cooking honors the foundational techniques of Northern Italian cuisine while celebrating the rich, seasonal bounty of the Lone Star State.
Under his leadership, Juniper has deepened its commitment to nose-to-tail butchery, house-made pasta, and relationships with local purveyors like Steelbow and Boggy Creek Farm.
Sophie Fitzpatrick
General Manager
Sophie Fitzpatrick leads Juniper's front of house, bringing more than 15 years of hospitality experience across the United States and the United Kingdom. Her background includes roles with Mattos Hospitality and The Moore Hotel in New York City.
She joined Juniper during the restaurant's tenth-year evolution, partnering with Chef Sterling Ridings to deepen its commitment to thoughtful, gracious hospitality—ensuring every visit feels personal from the moment guests arrive.