In the fall of 2015, Chef Nicholas Yanes debuted his flagship restaurant, Juniper — an elegant, contemporary dining experience inspired by the effortless luxury of Northern Italian culinary traditions, rooted in the rich, seasonal flavors of Texas, with produce sourced as locally as our courtyard herb garden in East Austin. From nose-to-tail butchery and small-scale farming, to house made pasta and bread, our commitment to exceptional ingredients is exceeded only by our passion for exceptional hospitality.
Native Texan, chef Nicholas Yanes earned his Associates of Culinary Arts degree at the Western Culinary Institute in Portland, OR. His resume includes positions as creative director, chef de cuisine and consulting chef at various restaurants and country clubs including Nana, Dallas Fish Market, Oceanaire Seafood Room, Coyote Ridge Country Club in Dallas, the Uchi restaurants and St. Philip Pizza Parlor in Austin.
Designer, Mark Cravotta, and architect, Chris Sanders, sought to provide an urbane yet comfortable space in which guests are immersed in a feeling of luxury and the experience of sophisticated comfort. The expansive dining room is warmly illuminated and framed by twenty-foot timber ceilings, a hand-drawn Juniper tree, and a floor-to-ceiling glass wall, which looks out onto an open-air courtyard in the heart of vibrant East Austin.
Perhaps our most sought after dining experience, Juniper is also host to a nine-seat Chef’s Counter, where guests are treated to an intimate view of our open kitchen and the passionate work of our culinary team. As fresh pastas, specialty cocktails, and signature dishes are delicately composed, guests at our Chef’s Counter gain a unique insight into the heart of our restaurant, and to the intentional focus which propels us continually forward.
