Cuisine:

• Others
• American
• Mediterranean

June Restaurant Description:
Don't let the address of this restaurant stop you. Peoria's June is definitely worth the drive. Chef Josh Adams (Alinea, Vie) is at the forefront of a new breed of young chefs that manage to seamlessly combine molecular gastronomy---sous vide cooking, hydrocolloids---with farm-fresh ingredients and a made-from-scratch mentality. Using produce from Midwestern farms, including 80 acres at a dedicated nearby organic farm, Adams uses his fine dining training to create playful and, more importantly, flavorful dishes that highlight the season's bounty. The menu is small, but deciding what to order remains a challenge. Top appetizers may include seared big eye tuna and preserved lemon-parsley Greek yogurt or venison meatballs with house-made bucatini. On the entrée side, expect the likes of Meadow Haven Farm chicken, thumbelina carrots, baby turnips, pickled fiddlehead ferns and natural jus, or house-made tagliatelle, Bianca Di Maggio onions, Bordeaux spinach and sunchoke cream. That playful attitude applies to the desserts and cocktails, too. Oenophiles will appreciate the varied selection of some 500 bottles of wine.


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