Already known for it’s A-List parties and jet-setting guests, Juliet is a nexus of creativity and glamour. Juliet Supperclub recently unveiled Juliet Kitchen and Grill, a brand new restaurant component with a focus on international street food. After eating delicious dinner, the night continues and the party comes alive around you; featuring a nightly rotation of top DJs and musical acts as well as performers. Created and founded by nightlife impresario Jon B. Juliet Supperclub continues to be a heavily sought after destination for influencers and diners alike.

Located in the heart of the West Chelsea Gallery district Juliet Supperclub resembles a jewel box, encouraging a dressy and romantic dining experience. Created and founded by nightlife impresario Jon B, who also owns the city’s first eco-conscious nightclub Greenhouse, Juliet Supperclub continues to be aheavily sought after destination for incluencers and now foodies alike. After a delicious dinner from Chef Tolentino, guests can burn off our dinner on the dance floor and experience one of New York City’s most glamorous nightclubs at its best.

Food & Drink

The Juliet Supper club amps up its culinary prowess and introduces Juliet Kitchen & Grill. At the helm of this transformation and leading the charge is newly appointed Executive Chef Mario Tolentino, a recent winner of this seasons “Chooped”, a popular cooking competition on the Food Network. As homage to international street food, the Juliet Kitchen & Grill menu features global influences from Asia, the Mediterranean, the Middle East and Latin America. Homemade naan style Flatbreads are cooked to order in a brick oven and taken on a journey from Portugal (linguica, manchego, wild onions and piri piri sauce), to Greece (roasted garlic, halumi cheese, morel mushrooms, up land cress and oregano vinaigrette) and to Egypt (zatar, olives, tomato, basil). The featured Grill section is composed of Octopus, an upgraded version of classic Spanish street food, cooked to perfection and paired with belunga lentils, chorizo and fried lemons; Lamb Kafta, a play on a traditional Persian dish, made with ground lamb and served with crispy dill basmati rice, cucumber and yogurt; a Coconut Curry Chicken, a fun and flavorful Thai style taco, with bibb lettuce, rice noodle and macademia satay; and Churrasco, a Brazilian style BBQ, this time made from flank steak and served with yucca fries and charred pineapple chimi-churri. The menu continues with a focus on Fish, including a light and refreshing Snapper Ceviche, a Peruvian adaptation, made with snapper marinated in leche de tigre and served with lime, jalapeno, sweet potato, and warm tortilla chips; a homemade Pupusa, made popular on the streets of Central America, is made with crabmeat, roasted poblanos and curtido; Ahi Tuna Tartar, the traditional Japanese pub fare, served with truffle ponzu, avocado and seasonal garlic chives, and a Steamed Striped Bass, adopted from Thailand and wrapped in a banana lead, with kaffir lime and nahm prik. And vegetarian sides of Chinese Long Bean with spicey cashews, ginger, carmelized banana and fried shallots; Crispy Dill Rice & Chickpea Stew; and Yucca Frita con Chicarron, among others, roung out this eclectic menu. Unless of course you’ve left room for dessert in which case Tolentino’s Toasted Oat Beignets with Vietnamese bubble coffee, basil and orange gelato might tempt you. Needless to say, any of all of Tolentino’s creations undoubtedly explain what made the Chopped judges pick him out of the crowd.

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