Junebug
5-Course Culinary Concerto Tasting Event
Opened just this past March in the Warehouse District, this sophisticated wining and dining spot hopped right onto Eater’s List of Crescent City’s “8 Most Anticipated Restaurant Openings.” Chef Shannon Bingham, a New Orleans native who was previously Executive Chef of Devil Moon BBQ and Brewery Saint X, is serving up a French-inspired menu with Southern twists. That means dishes like croquettes monsieur, pickled shrimp dip, blue crab gratin, foie gras mousse with banana bread, cornbread gnocchi with lamb neck ragu, and confit beef cheeks. Dynamite desserts too, like café brulot crème brûlèe, strawberry semifreddo, and chocolate mousse. And it’s all served up in a stunning setting of distressed brick walls, skylights set in a soaring 40-foot ceiling, and a large, lush, partially covered courtyard. By the way, Junebug inhabits the hallowed ground that used to house Jazz City Studio, where Allen Toussaint, Cosimo Matassa, and other icons recorded. Take special notice of the score then for what promises to be a one-of-a-kind evening we look forward to sharing with you!
About the Host:
Shannon Bingham
Executive Chef
Chef Shannon Bingham served as the executive chef of Devil Moon BBQ and Brewery Saint X before opening Junebug. A NOLA native, his interest in food was fueled by early memories of cooking Louisiana staples with his grandmother. He also previously honed his craft at Cochon Butcher, Gautreau’s, Ivy, and Chateau du Lac (where he studied the fundamentals of French cuisine under Chef Jacques Saleun).
The Lineup
All courses will be individually plated. This menu will be Mushroom and Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Creole Tomatoes & Alabama Peaches
lemongrass vinaigrette
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Yellowfin Tuna Crudo
sweet potato, basil
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Hot Oysters
silver queen corn, parmesan, lime
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Grilled Pork Collar
tamarind, shishito pepper, watermelon
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Buttermilk Panna Cotta
mississippi blueberry granita
Junebug
744 Camp St
New Orleans, LA 70130
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Pescatarian, Dairy, Gluten, Fish, Shellfish. They are NOT accommodating Vegetarians or restrictions related to the following ingredients: Chive, Garlic (cooked), Garlic (raw), Onion (cooked), Onion (raw), Shallot. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
