See my review from Audrey for first part: ———————- Cut to my evening at June a few days later. I arrived, and there was no host, so I took a seat. When the host returned, he helped all the people standing at the stand, even though he clearly saw me seated. I’m pretty sure he knew who I was. No worries, though, because I wasn’t that enthusiastic about this experience. I wasn’t running to the table like their other guests were. You even have to walk yourself into the restaurant; they say, “Go upstairs, make a right, and then another right.” I got lost. Fun! Here we go!
Having tried every one of their mocktails the previous night, I knew I only wanted to drink the de-alcoholized wine from Leitz. They were ouuuttttttttttttt? Not ChiChibooobooooo, the one non-homemade kombucha concoction? The reason you meter your guests is so that you can provide them the entire experience. That’s why you couldn’t squeeze me in, right? You would think they were doing that to ensure they had enough for everyone who was booked that night, so why are you out of the one decent mocktail in the whole place? So fancy, yum. I remembered the night before, they showed me their version of “wine” that they had actually bottled, with this man’s face on it. It was disgusting. The proxies, or whatever they call it—gross. With those being my only options, I asked if any of the cocktails could be made low-proof or zero-proof. I was hesitant because I didn’t feel comfortable asking them to change anything—it is a tasting menu restaurant, after all. But the sommelier was insistent and said, “If there’s anything you don’t like, we’ll take it off until we get it right.” Okayyy, because I was quite thirsty at that point.
Do you know they charged me for every one of those drinks they brought to the table, even though I only drank three to the bottom? I should’ve taken that discount from the night before to offset this nonsense. Ugh.
The first course had caviar, so I was excited. And not just fish roe, but real Osetra caviar. I thought, “Oh, don’t fret, buttercup, things are looking up.” That’s about where it ended. The “antelope,” which was just venison, nearly reset my dental work, and the truffle thing that came with it was a whole sunflower bulb. Have you ever eaten the cob of corn as a kid? That literally tastes better than eating the base of a sunflower. Lord, help me.
Now I remember from the previous night at Audrey, they brought down some tasting dishes. They brought down the chicken hand thing and the desserts, which included a bonbon. Why did they give the white couple next to me the bonbon dessert and not me? I knew it was part of the tasting menu because they had brought us some the previous night. If I wasn’t done already, just as I noticed this, the world’s biggest fly landed on my hand. I swear it was a cicada. Like, how??? I ran out of there. This experience cost me $418. Beware!!!!!!!!!!!!!
Atmosphere: 1
Food: 1
Service: 1
Cristal Henninger
Wonderful experience. Personally, the food was OK.
cancookitall
An incredible experience for us.
Atmosphere: 5
Food: 5
Service: 5
Joy Musselwhite
We celebrated my birthday here tonight, and it was the best!!! I love this place! The food is exquisite and the atmosphere is warm and welcoming!
Atmosphere: 5
Food: 5
Service: 5
Jason Thompson
What a fantastic experience. Everything we had on our tasting menu was out of this world. We kept trying to pick our favorite dish of the night but ended up agreeing that everything was on the same incredibly high level of excellence.Fantastic place to go for birthdays, anniversaries, or very special occasions. We would love to go again!
FOREVER SOLO
Beneath the lightly sweet and crispy seaweed caramel lies a delicious maze of citrus cheese.Beneath the slightly sweet and crunchy seaweed caramel is a delicious maze of citrus cheese.The cheese forest with the essence of seaweed builds a royal classic building castle, and the black truffle of Appalachia expresses a three-dimensional and full-bodied taste philosophy. Asparagus from France, morel from California depict a bountiful autumn, and golden orchards. 1214 days of transparent ham playing romantic and lyrical French love poems.The cheese forest of seaweed essence builds a classical royal architectural castle, and the black truffles of Appalachia express a three-dimensional and rich taste philosophy. Asparagus in France and morels in California depict the harvest of autumn and the golden orchards. The 1214-day-old transparent ham plays a romantic and lyrical French love poem.Golden sea urchins from Maine, platinum grade Ossetra caviar, rare scallops from New Gloucester, imported Maine bluefin tuna, emperor crabs and long tailed red snapper from Tokyo, creating a luxurious seafood feast.Golden sea urchin from Maine, platinum-level Osetra caviar, rare scallops from New Gloucester, melt-in-your-mouth Maine bluefin tuna, king crab flown from Tokyo, long-tail red snapper, luxurious seafood creations feast.Anise, bergamot, caviar, finger lemon, pepper, Greek pomelo peel, whiskey, sake, rum, walnut oil tea tree mushroom, sassafras tree bark syrup, and a variety of unique spices from around the world are mixed together to build a beautiful sensory architecture on the memory and tongue of the brain.Fennel, bergamot, caviar finger lemon, pepper, Greek grapefruit peel, whiskey, sake, rum, pecan oil, tea tree mushroom, sassafras bark syrup, all kinds of exotic spices from all over the world are mixed, in the brain memory and on the tip of the tongue Meimiao’s sensory architecture is built on it.A chef who is as serious as a top chemist. A beautiful lady like a ballet dancer. An elegant interpreter like a literary writer. Professional food ingredients like scientists. A gentle service like your intimate best friend.A serious chef like a top chemist. A lady as beautiful as a ballerina. A narrator as elegant as a literary writer. Professional food materials like scientists. Tender service like your bestie.The top cooking of Bear Creek Farm steak. Beef is like a high fiber jelly. The pink beauty's walnut ice cream is like a lively and dynamic youth. Amish butter with up to 84% milk fat content, smooth and delicate like a beloved lover. The taste of chicken liver mousse changes in every layer, wave after wave, warming your heart like waves.Top cooking at Bear Creek Farm Steaks. Beef is like high fiber jelly. Pink Lady's pecan ice cream is like lively and dynamic youth. Amish butter with a milk fat content of up to 84% is as smooth and delicate as a beloved lover. The taste of chicken liver mousse changes at every level, wave after wave, warming your heart like ocean waves.
Atmosphere: 5
Food: 5
Service: 5
Molly Gaughan
We had a wonderful dining experience. The food was exceptional. Pics are worth a 1000 words.
Atmosphere: 3
Food: 5
Service: 5
Casey Purer
Took my husband to June because he’s a sucker for chef tastings. June is a newer Sean Brock restaurant in Eat Nashville that offers this.Alabama Peach, Char Roe, Green CorianderHickory Smoked Eel, Charleston Ice Cream, Courgette, Kinome Appalachian Land Fish, Maine Lobster, Sundried Tomato, DillKinmedai, Celery, Salt & Pepper Cucumber, Chamomile Hokkaido Scallop, Chanterelle, Medjool Date, Bay Laurel Suji Ara, Sweet Corn, Lemongrass, Tulsi BasilWatermelon & Foie GrasEggplant, Buckwheat, Chilean Black Truffle, Apple MintStuffed Pig Tail DoughnutTexas Deer Tartare, Blackberry, Red Sorrel, Cedar Berries California Squab, Thai Banana, "Cherry Tomato", Sour Plum Ossabaw Pork, Porcini Mushroom, Sake Lees, Fava BeanBlackberry & Lemon Verbena Cheesecake Pandan & Raspberry Ice Cream SandwichPeach, Orgeat, and Chamomile Ice CreamBuckwheat ChurroChocolate Chip Cookie Dough Bon BonCreamsicle Soft CaramelCherry Chunk FudgeEverything was good but not memorable. It’s a one and done place for me.
chen putao
goooood
Cra Azzs
I waited 2 months before writing this review. We were visiting family and came here for dinner. We've been to many of the restaurants opening up in Nashville these past 7 years. POSITIVES: Loved the intro to the evening at June, before being seated. Courses were many and varied, with a nice presentation. Friendly staff. NEGATIVES: Only a couple courses excited the palate. We had the wine pairing and we thought two reds, both from CA, with the many world wines to choose from, was a major let down. The wine pairing was ridiculously expensive and disappointing; not worth it. We have experienced other highly rated restaurants, in Nashville and worldwide, without the price tag JUNE has.
It was a delightful gastrointestinal journey though the Appalachians during which we had the best drink we ever tasted (Fig & Sage) and a whole host to delicious bites.The service is unique and extraordinary, and the vibe is Appalachian Chic.We did the 16-course tasting, and it was fabulous from the roots to the bark to the stars!
Atmosphere: 5
Food: 5
Service: 5
Joel Antognoli
Truly an elevated dinning experience. Some times these sorts of places can offer up dishes that are less appetizing than they are unique. June manages to excel in both.
Douman Azadi
We went as a party of 2 and I was charged a service fee while their policy was service fee for party of 6 and above. As a non-white middle eastern person visiting Nashville this can open room for interpretation.As a fine dining fan, this never happens to me in NYC where I live or any other high end restaurant like this. I was going to leave a 20% tip anyways.In addition, while their presentation and service was great, the overall food taste was not as good as similar Prix Fixe menus I experienced.
Atmosphere: 4
Food: 2
Service: 5
Trevor Kosht
Definitely one of the best restaurants in Nashville however some of the courses didn't land with me. They felt lack luster. However, the service and table side presentation as well as the intense care this restaurant has should put it on the top of your
Atmosphere: 5
Food: 4
Service: 5
Asia
Just an incredible experience from start to finish! It was a beautiful and deeply satisfying journey of the senses and emotions. Truly unforgettable.
See my review from Audrey for first part:
———————-
Cut to my evening at June a few days later. I arrived, and there was no host, so I took a seat. When the host returned, he helped all the people standing at the stand, even though he clearly saw me seated. I’m pretty sure he knew who I was. No worries, though, because I wasn’t that enthusiastic about this experience. I wasn’t running to the table like their other guests were. You even have to walk yourself into the restaurant; they say, “Go upstairs, make a right, and then another right.” I got lost. Fun! Here we go!
Having tried every one of their mocktails the previous night, I knew I only wanted to drink the de-alcoholized wine from Leitz. They were ouuuttttttttttttt? Not ChiChibooobooooo, the one non-homemade kombucha concoction? The reason you meter your guests is so that you can provide them the entire experience. That’s why you couldn’t squeeze me in, right? You would think they were doing that to ensure they had enough for everyone who was booked that night, so why are you out of the one decent mocktail in the whole place? So fancy, yum. I remembered the night before, they showed me their version of “wine” that they had actually bottled, with this man’s face on it. It was disgusting. The proxies, or whatever they call it—gross. With those being my only options, I asked if any of the cocktails could be made low-proof or zero-proof. I was hesitant because I didn’t feel comfortable asking them to change anything—it is a tasting menu restaurant, after all. But the sommelier was insistent and said, “If there’s anything you don’t like, we’ll take it off until we get it right.” Okayyy, because I was quite thirsty at that point.
Do you know they charged me for every one of those drinks they brought to the table, even though I only drank three to the bottom? I should’ve taken that discount from the night before to offset this nonsense. Ugh.
The first course had caviar, so I was excited. And not just fish roe, but real Osetra caviar. I thought, “Oh, don’t fret, buttercup, things are looking up.” That’s about where it ended. The “antelope,” which was just venison, nearly reset my dental work, and the truffle thing that came with it was a whole sunflower bulb. Have you ever eaten the cob of corn as a kid? That literally tastes better than eating the base of a sunflower. Lord, help me.
Now I remember from the previous night at Audrey, they brought down some tasting dishes. They brought down the chicken hand thing and the desserts, which included a bonbon. Why did they give the white couple next to me the bonbon dessert and not me? I knew it was part of the tasting menu because they had brought us some the previous night. If I wasn’t done already, just as I noticed this, the world’s biggest fly landed on my hand. I swear it was a cicada. Like, how??? I ran out of there. This experience cost me $418. Beware!!!!!!!!!!!!!
Atmosphere: 1
Food: 1
Service: 1
Wonderful experience. Personally, the food was OK.
An incredible experience for us.
Atmosphere: 5
Food: 5
Service: 5
We celebrated my birthday here tonight, and it was the best!!! I love this place! The food is exquisite and the atmosphere is warm and welcoming!
Atmosphere: 5
Food: 5
Service: 5
What a fantastic experience. Everything we had on our tasting menu was out of this world. We kept trying to pick our favorite dish of the night but ended up agreeing that everything was on the same incredibly high level of excellence.Fantastic place to go for birthdays, anniversaries, or very special occasions. We would love to go again!
Beneath the lightly sweet and crispy seaweed caramel lies a delicious maze of citrus cheese.Beneath the slightly sweet and crunchy seaweed caramel is a delicious maze of citrus cheese.The cheese forest with the essence of seaweed builds a royal classic building castle, and the black truffle of Appalachia expresses a three-dimensional and full-bodied taste philosophy. Asparagus from France, morel from California depict a bountiful autumn, and golden orchards. 1214 days of transparent ham playing romantic and lyrical French love poems.The cheese forest of seaweed essence builds a classical royal architectural castle, and the black truffles of Appalachia express a three-dimensional and rich taste philosophy. Asparagus in France and morels in California depict the harvest of autumn and the golden orchards. The 1214-day-old transparent ham plays a romantic and lyrical French love poem.Golden sea urchins from Maine, platinum grade Ossetra caviar, rare scallops from New Gloucester, imported Maine bluefin tuna, emperor crabs and long tailed red snapper from Tokyo, creating a luxurious seafood feast.Golden sea urchin from Maine, platinum-level Osetra caviar, rare scallops from New Gloucester, melt-in-your-mouth Maine bluefin tuna, king crab flown from Tokyo, long-tail red snapper, luxurious seafood creations feast.Anise, bergamot, caviar, finger lemon, pepper, Greek pomelo peel, whiskey, sake, rum, walnut oil tea tree mushroom, sassafras tree bark syrup, and a variety of unique spices from around the world are mixed together to build a beautiful sensory architecture on the memory and tongue of the brain.Fennel, bergamot, caviar finger lemon, pepper, Greek grapefruit peel, whiskey, sake, rum, pecan oil, tea tree mushroom, sassafras bark syrup, all kinds of exotic spices from all over the world are mixed, in the brain memory and on the tip of the tongue Meimiao’s sensory architecture is built on it.A chef who is as serious as a top chemist. A beautiful lady like a ballet dancer. An elegant interpreter like a literary writer. Professional food ingredients like scientists. A gentle service like your intimate best friend.A serious chef like a top chemist. A lady as beautiful as a ballerina. A narrator as elegant as a literary writer. Professional food materials like scientists. Tender service like your bestie.The top cooking of Bear Creek Farm steak. Beef is like a high fiber jelly. The pink beauty's walnut ice cream is like a lively and dynamic youth. Amish butter with up to 84% milk fat content, smooth and delicate like a beloved lover. The taste of chicken liver mousse changes in every layer, wave after wave, warming your heart like waves.Top cooking at Bear Creek Farm Steaks. Beef is like high fiber jelly. Pink Lady's pecan ice cream is like lively and dynamic youth. Amish butter with a milk fat content of up to 84% is as smooth and delicate as a beloved lover. The taste of chicken liver mousse changes at every level, wave after wave, warming your heart like ocean waves.
Atmosphere: 5
Food: 5
Service: 5
We had a wonderful dining experience. The food was exceptional. Pics are worth a 1000 words.
Atmosphere: 3
Food: 5
Service: 5
Took my husband to June because he’s a sucker for chef tastings. June is a newer Sean Brock restaurant in Eat Nashville that offers this.Alabama Peach, Char Roe, Green CorianderHickory Smoked Eel, Charleston Ice Cream, Courgette, Kinome Appalachian Land Fish, Maine Lobster, Sundried Tomato, DillKinmedai, Celery, Salt & Pepper Cucumber, Chamomile Hokkaido Scallop, Chanterelle, Medjool Date, Bay Laurel Suji Ara, Sweet Corn, Lemongrass, Tulsi BasilWatermelon & Foie GrasEggplant, Buckwheat, Chilean Black Truffle, Apple MintStuffed Pig Tail DoughnutTexas Deer Tartare, Blackberry, Red Sorrel, Cedar Berries California Squab, Thai Banana, "Cherry Tomato", Sour Plum Ossabaw Pork, Porcini Mushroom, Sake Lees, Fava BeanBlackberry & Lemon Verbena Cheesecake Pandan & Raspberry Ice Cream SandwichPeach, Orgeat, and Chamomile Ice CreamBuckwheat ChurroChocolate Chip Cookie Dough Bon BonCreamsicle Soft CaramelCherry Chunk FudgeEverything was good but not memorable. It’s a one and done place for me.
goooood
I waited 2 months before writing this review. We were visiting family and came here for dinner. We've been to many of the restaurants opening up in Nashville these past 7 years. POSITIVES: Loved the intro to the evening at June, before being seated. Courses were many and varied, with a nice presentation. Friendly staff. NEGATIVES: Only a couple courses excited the palate. We had the wine pairing and we thought two reds, both from CA, with the many world wines to choose from, was a major let down. The wine pairing was ridiculously expensive and disappointing; not worth it. We have experienced other highly rated restaurants, in Nashville and worldwide, without the price tag JUNE has.
Atmosphere: 4
Food: 3
Service: 4
Restaurantji Recommends
It was a delightful gastrointestinal journey though the Appalachians during which we had the best drink we ever tasted (Fig & Sage) and a whole host to delicious bites.The service is unique and extraordinary, and the vibe is Appalachian Chic.We did the 16-course tasting, and it was fabulous from the roots to the bark to the stars!
Atmosphere: 5
Food: 5
Service: 5
Truly an elevated dinning experience. Some times these sorts of places can offer up dishes that are less appetizing than they are unique. June manages to excel in both.
We went as a party of 2 and I was charged a service fee while their policy was service fee for party of 6 and above. As a non-white middle eastern person visiting Nashville this can open room for interpretation.As a fine dining fan, this never happens to me in NYC where I live or any other high end restaurant like this. I was going to leave a 20% tip anyways.In addition, while their presentation and service was great, the overall food taste was not as good as similar Prix Fixe menus I experienced.
Atmosphere: 4
Food: 2
Service: 5
Definitely one of the best restaurants in Nashville however some of the courses didn't land with me. They felt lack luster. However, the service and table side presentation as well as the intense care this restaurant has should put it on the top of your
Atmosphere: 5
Food: 4
Service: 5
Just an incredible experience from start to finish! It was a beautiful and deeply satisfying journey of the senses and emotions. Truly unforgettable.
Atmosphere: 5
Food: 5
Service: 5
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