A burger that celebrates Bingham's commitment to good meat. The brisket is smoked in-house, then ground fresh for the patty. This gives the burger depth and smoke flavor that standard beef patties lack. Topped with melted cheese and housemade condiments. On the late-night menu, it's become a favorite for post-dinner crowds looking for something hearty.
Tips from diners
This is available until 1 am on Fridays and Saturdays. A surprisingly satisfying late-night meal that won't leave you feeling too full.
Chef Bingham's take on the iconic Southern sandwich. The chicken is brined, breaded, and fried to golden crispness. The bun is soft and slightly sweet, providing cushion. Housemade pickles cut the richness, and the sauce balances spice with creaminess. Reviewers mention this as the standout late-night order—satisfying without being heavy. Available on the late-night menu until midnight (1 am Friday-Saturday).
Tips from diners
Order this after 10 pm when the late-night menu kicks in. It's the best value and most satisfying option at that hour.
The core of Junebug's concept. Small plates rotate seasonally and nightly based on Chef Bingham's sourcing. Examples might include charcuterie, gougères, sautéed mushrooms, or cured fish. The 'Pick Three' structure allows diners to sample breadth without committing to full entrees. Reviewers appreciate the flexibility and the quality of preparation across price points. This is ideal for sharing or bar grazing.
Tips from diners
The staff will recommend current plates when you order. Ask about the $29 option as a middle ground for sharing.
Pick Three is perfect for sharing. Order at the $29-$44 level and taste a range of what the kitchen is doing.
A Southern take on the New York classic. Duck confit replaces corned beef, bringing richness and depth. Tangy sauerkraut and creamy dressing provide balance. Toasted rye bread is sturdy enough to hold the ingredients. This is the most interesting sandwich on the late-night menu, and reviewers praise it for taking a familiar form and making it distinctly Junebug.
Tips from diners
If you like Reubens, try this version. The duck confit is richer than traditional corned beef, making this feel elegant despite being casual.
The kitchen sources and cures meats in-house. The board changes nightly based on what's available, but might include house-made pâtés, saucisson, or terrine. Served with housemade crackers and pickled vegetables. This is an ideal bar snack to pair with cocktails, and the quality of the curing reflects Bingham's commitment to technique.
Tips from diners
Order this with a cocktail at the bar. The charcuterie is meant to be savored slowly and pairs beautifully with spirits.
Junebug opened in March 2025 in the Warehouse District, located in a historic building that once housed Jazz City Studio where legends like Cosimo Matassa and The Meters recorded in the 1970s. The restaurant is operated by The Neighborhood Restaurant Group and helmed by Executive Chef Shannon Bingham, who blends Southern cooking with French technique. A spirits-forward cocktail program complements small plates in a refined-casual atmosphere. Late-night service (until midnight) makes Junebug a destination for post-dinner drinks and bites.
Open Tuesday-Sunday until midnight (1 am Friday-Saturday). The late-night menu is available starting at 10 pm. Closed Mondays.
The bar is the heart of Junebug. Seating is first-come, and the bartenders are knowledgeable about both cocktails and the kitchen's offerings.
This is a great spot for post-dinner cocktails and bites if you've already eaten elsewhere. The late-night menu and bar program make it a destination in its own right.
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