Austin's restaurant world is preparing for a major transformation: chef Junior Borges, a former awardee of the prestigious James Beard Foundation, has taken over as executive chef at Juniper, Excelsior Hospitality Group's flagship restaurant. His goal? To take the restaurant back to its roots and enhance northern Italian cuisine, with an innovative twist and a few forays into Brazilian flavors.
From Dallas to Austin: a new culinary adventure
Borges' exit from the Dallas dining scene was a blow to the city, but a golden opportunity for Austin. After the success of the Meridian restaurant, which celebrated Afro-Brazilian cuisine, Borges decided to join Excelsior Hospitality Group, entering as a partner and taking over Juniper. In addition to managing the existing restaurants, Borges will help the group expand outside of Texas, with new openings planned-affirms Eater Austin. One of the most ambitious projects is the opening of a high-end Brazilian restaurant in Chicago, called Nic & Junior's, in partnership with chef and owner Nicholas Yanes. An initiative that confirms Borges' intent to take his culinary signature beyond Texas borders.
The bond with Nicholas Yanes and Juniper's return to his roots.
The collaboration between Borges and Yanes is rooted in a decades-long friendship. The two met more than a decade ago when they both worked at the famous Uchi Dallas restaurant. Keeping in touch over the years, they jumped at the chance to join forces when Borges decided to leave Meridian. Juniper's new chef has clear ideas: return the restaurant to its original vocation, focusing on northern Italian cuisine and quality ingredients. But there will be no shortage of Brazilian influences, a tribute to Borges' roots and his passion for integrating different gastronomic cultures.
A menu inspired by simplicity and quality
“I think Italian cuisine and European styles have always been part of my culinary philosophy, based on simplicity and high-quality ingredients,”, Borges told Eater Austin. Therefore, Juniper's new menu will offer refined and contemporary dishes, without losing sight of the roots of Italian tradition.
Among the new dishes already introduced are:
- Scallop crudo with Texas peaches and citrus vinaigrette
- Shrimp pasta with marinated tomatoes
- Tuna and tomato tartare, in which the two ingredients visually blend in an original and unexpected mix
- New steak options, for meat lovers
- Pasta stuffed with potatoes, served with butter, chicken jus and truffle, which Borges describes as “very scenic”
A new course for Juniper
Borges emphasized that the role of a successful restaurant is to continually evolve while maintaining a deep respect for its history and identity. “When you look at some dishes, there are only three or four ingredients, but there is a lot of technique and depth of flavor,”, he explained. The chef's approach focuses on a perfect balance between technique, creativity and excellent raw materials, following the Italian culinary philosophy that prizes simplicity without sacrificing flavor and complexity. With this new direction, Juniper is poised to become a benchmark for Italian cuisine in Austin, offering diners an authentic and sophisticated dining experience with the innovative touch of one of the most highly regarded chefs on the American scene.
A change that promises to revolutionize the city's culinary scene, once again confirming the growing influence of Italian tradition in overseas dining.
