Cafe Juanita is built around the flavors of Northern Italy, served as seasonal prix-fixe tasting menus under Chef Holly Smith. The kitchen runs two core menus — one for omnivore and pescatarian diners, another dedicated to vegetarian and vegan guests — alongside a supplemental menu of additional dishes for guests who want to customize, substitute, or extend their meal.
Wine pairings are available alongside the tasting menus, including a non-alcoholic option, with a wine list oriented toward Italian bottles. The service team is built around close, intuitive hospitality rather than a bar scene, and dinners are meant to unfold over a full evening.
Smith won the James Beard Foundation's Best Chef award in 2008, following finalist recognitions in 2005, 2006, and 2007, and the restaurant and its kitchen and service teams have returned as James Beard semifinalists across multiple categories in the years since.
Wine pairings are available alongside the tasting menus, including a non-alcoholic option, with a wine list oriented toward Italian bottles. The service team is built around close, intuitive hospitality rather than a bar scene, and dinners are meant to unfold over a full evening.
Smith won the James Beard Foundation's Best Chef award in 2008, following finalist recognitions in 2005, 2006, and 2007, and the restaurant and its kitchen and service teams have returned as James Beard semifinalists across multiple categories in the years since.