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  • Junto

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Junto
Junto

Junto Details

  • Dining Style: Casual Elegant
  • Website: http://www.juntobyob.com/
  • Phone: (484) 574-8041
  • Hours of Operation: Dinner: Tues-Thursday 5pm - 9pm
    Fri-Saturday 5pm - 10:30pm

    Brunch: Sat-Sunday 9:30am - 2pm

    Closed: Sunday PM, Monday
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: American, Contemporary American, Organic
  • Executive Chef: MacGregor Mann
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: BYO Liquor, Farm to Table, Gluten-free Menu, Patio/Outdoor Dining, Personal wines welcome, Private Room, Weekend Brunch
  • Special Events & Promotions: The Session Room at Junto is available for business meetings and private parties of up to 24 guests.

Getting there

  • Cross Street: Route 202 and Ridge Road
  • Parking: Private Lot
A word from Junto
A Modern Pennsylvanian Farmhouse utilizing locally sourced ingredients prepared with traditional techniques yet adventurous with flavor combinations and presentation.
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerFit for Foodies
Diner Reviews
  • "Obviously the chef is very talented. Menu discriptions are larger than portions. Pricey, but interesting, but for how long?"
    Dined on 7/15/2014
  • "Bistro atmosphere and menu with some truly innovative dishes on the menu and as specials. The food was excellent and the service pleasant and efficient. Give this place a try for some authentic French rustic dishes. Great value as well."
    Dined on 7/12/2014
  • "My party of 4 enjoyed the special duck preparation for the table, divided into multiple courses and expertly served and explained, with a final visit from the young chef. Truly gracious and memorable."
    Dined on 7/12/2014
  • "Food was incredible and the service was excellent! This will be a new favorite..."
    Dined on 7/11/2014
  • "Their cornbread was shaped like corn and served w/apple butter. It was a novel presentation, but we didn't like the taste of the cornbread. We didn't care for the chicken liver mousse as it tasted extremely gamey, more like duck liver than chicken liver. Their chicken corn chowder was delicious. The garden salad was fantastic. Anyone who can make a garden salad that addictive is a force to be reckoned with! Then came the entrees. The chicken dish was one of the best I have ever eaten! The pasta dish was also sensational! We brought some of each entree home and they were both still wonderful the next night heated up. Chef Mac is a true talent and we will definitely be back. We want to try the 20 oz. rib eye steak next time!"
    Dined on 7/10/2014
  • "Excellent, imaginative, "modern" German-style cuisine. Worth a trip."
    Dined on 7/10/2014
  • "This was our (2 couples) first time dining at this restaurant. Since this was a week night, there weren't many diners. We had excellent service, with good explanations of the unique and interesting foods. The stand-out dishes for us were the chicken corn soup, scallops and sturgeon. The presentations were appetite-enhancing, and the portion sizes were just right. We were celebrating one of our group's birthday, and she had suggested Junto. We all agreed that it was a very good choice."
    Dined on 7/8/2014
  • "Great food with unique but not weird combinations. Will definitely return. Service excellent and staff was very knowledgeable. Just opened but they have their act together. Menu changes often so you won't get bored."
    Dined on 7/5/2014
  • "This us the best restaurant we have eaten at in years! I live in Florida half of the year, travel extensively, and eat out often. This is the first restaurant I have been really impressed with in a long time. I had the evening special, bar b que ribs. Better than Charleston. My husband had black garlic feticinni. Amazing. Great corn bread and apple butter. I will be back but would like to see more choices on the menu. Also our waiter Sean was great."
    Dined on 7/5/2014
  • "The three of us dined at this local BYOB restaurant with a bit of trepidation because the comments mentioned unusual food. The food was really tasty. We don't like big portions. These were not small, but medium sized. The presentations were eye catching and a bit unusual (onion froth), but delicious. We shared three appetizers and two entrees. The zucchini blossom stuffed with sturgeon was exceptional. For the entree, I preferred the Black Bass Steamed in Cardamom Leaf, but the others preferred the Grilled Sturgeon. If we didn't treat the meal as a tasting experience, we would have been extremely satisfied with all of the menu. Service was friendly and professional. Ambience was a bit sparse. We will definitely dine there again."
    Dined on 7/3/2014
  • "This was our first visit to Junto and we will be back. The menu was quite intriguing, and the food was creative and well-prepared, from the tasty hot corn bread and apple butter right through the entrees. This building has been the site of several restaurants, but none of this caliber. The decor is somewhat funky, with an old wringer washer serving as a repository for ice water and cooler for white wines. Service was a tad slow, but that should improve in time. Special kudos for the "cheeks" appetizer, featuring beef and skate, and the scallops appetizer. Profiteroles and ice cream for dessert were good, but not special. We look forward to our next meal at Junto."
    Dined on 7/1/2014
  • "Very nice setting and the service was very very good. I thought the food was good but I expected more."
    Dined on 7/1/2014
  • "The food that I had was good. The menu was very limited and very different. I would hope they might include a few mainstays.A filet of beef of a veal dish. The waitstaff was excellent."
    Dined on 7/1/2014
  • "Discovered Junto accidentally for brunch before even knowing the provenance of its chef. The food is inventive and brilliant with surprising depth of flavor. Junto rivals any center city fine dining experience without the pretense and it's a byob to boot. I hope to call myself a regular, having visited three times now, for I'm sure reservations are going to be harder to secure."
    Dined on 6/28/2014
  • "Got there n watched the servers joke around for a lil before they came over to us. Waiter never offered us anything to drink besides water did even know they had anything else until I noticed another table had tea. Was out of a lot on the menu. I did read a lot of good reviews on the cheeks so we ordered them and very small even for a app, 4 dime size pieces. Ordered the lamb chop special, was ok but cold n not a chop it was a 4oz tenderloin. Wife ordered fettuccine pasta special was good but pair weird with purple cauliflower. After a $135 bill we left still hungry. Will give another chance but not until reviews get better"
    Dined on 6/28/2014
  • "We enjoyed the imaginative cooking and delicious food. Every couse was carefully explained. Tempura scallops (day boat) were fabulous. This is not normally on the menu. Prices were in line. WE look forward to introducing some friends to this gem, and just hope that we do not have to wait forever to make reservations."
    Dined on 6/28/2014
  • "excellent food. great for wine enthusiasts. loved the byob policy."
    Dined on 6/27/2014
  • "While the menu is quite different from most restaurants around here, and kind of limited, if you're willing to try something different, the food was very delicious. The service was amazingly attentive and the staff very friendly and helpful. Dessert choices did seem kind of weak, but we were so content with the meal and coffee it wasn't that important. We intend to go back, and hope there's enough of a following to keep it going!"
    Dined on 6/24/2014
  • "Well prepared, interesting choices. The menu is limited, so prospective diners should review menu on line to be sure there are choices for the entire party. Good glassware for wine. Pleasant, well trained, attentive staff."
    Dined on 6/21/2014
  • "Enjoyed everything. Food was excellent and well presented. Service was excellent. Looking forward to returning."
    Dined on 6/19/2014
  • "Outstanding food, prepared uniquely and all fresh ingredients. We each tried something different, the cheeks were amazing, the rabbit divine, and even the chicken was succulent! Well worth a try, it is a BYOB."
    Dined on 6/17/2014
  • "While some of the food was good, the salad was almost inedible. This restaurant is god for natural food fans but not for those looking for a more traditional meal.."
    Dined on 6/17/2014
  • "This new restaurant will surely be ranked as a top BYO. A restaurant of this caliber should do quite well in this area. Everything we ordered was terrific.....especially the clams and rabbit dish. Our server was very well informed about each dish, adding to the overall experience. We will definitely be back!"
    Dined on 6/17/2014
  • "Went there for fathers day brunch. Had excellent service, the food was timed perfect and was excellent. Loved the combination of flavors and richness for a brunch. Definitely will return for dinner."
    Dined on 6/15/2014
  • "A rare restaurant in the suburbs. Junto seems committed to genuine, sustainable, fresh ingredients from farms and waters of PA and Delmarva. Creative variety of unusual local, high quality ingredients, really nicely prepared by an exceptional kitchen. BYOB."
    Dined on 6/14/2014
  • " This is a new restaurant in an old location. The menu is fabulous- farm fresh and very innovative. We had the "roots" sampler of roasted vegetables and the harvest salad to start. Ample portions and beautifully seasoned. For entrees we had the smoked sturgeon which was amazing and the free range chicken which was the tenderest I have ever had. Each dish has an assortment of accompaniments that are tailored to that dish. This is a BYO which makes it totally affordable for an amazing meal. The quality of the food and the preparation rivaled meals we have had at Talula's table."
    Dined on 6/14/2014
  • "Good addition to local scene. Food well-prepared. Service attentive."
    Dined on 6/14/2014
  • "Way too Noisy, could not hear each other tho we were only 3. Server very nice but very slow as more people arrived. Pate awful. Fish good, vegetables way under cooked,but very small portion of the fish for the money. NO we would not go back. Others, 1 said she could not tell that she was eating soft shell crabs or chicken, too much batter. Second lady said clams were very good but neither lady ate their pate. SR"
    Dined on 6/14/2014
  • "I have had 2 excellent dinners at Junto since it's recent welcome opening. Service staff are informed and very helpful, dishes are complex and well executed, very interesting selections from the menu ( the sturgeon was wonderful) and the wine service is well done for a BYOB. I hope the neighborhood realizes how good this place is."
    Dined on 6/13/2014
  • "Chef offers plates with an imaginative connection to his Lancaster County roots which skews the menu in a distinct direction. Fun for a destination once in awhile but won't become a go-to place for us unless the menu opens up a bit. Conflicted atmosphere with rustic elements (old washtub machine for icing wines, rustic/primitive art, etc.) and new age music in the background. Noise level was high with wood floors and furniture. Felt rushed by waitress repeatedly looking for order when we hoped for leisurely enjoyment of starters and conversation. Was not busy when we arrived or departed so the need to turn table didn't appear to be a factor."
    Dined on 6/7/2014
  • "Every dish is beautifully prepared with incredible combinations and artistry. The sourcing of all food from PA opens many cultural options that are not typically on other menus (sun chokes, Lebanon Balogney, sturgeon). The atmosphere is chic with country themes and very comfortable. Portions are small do you can try many plates. Only complaint is to order a wonderful cheese plate and get no bread to accompany it. A special place that delights slow food fanatics. "
    Dined on 6/6/2014
  • "Our first dinner suggested that the vision of an interesting local restaurant might be realized - but has not yet been. The menu is very small and features a few outrageously priced entrees ($70 duck, $65 steak). Lots of well-meaning servers seem to produce less, rather than more, service. Our selections were so badly delayed that we were comped desert. The egg-yoke ravioli may be a traditional dish somewhere, but here it should be avoided, save for the very tasty sauce - overcooked and dry. The rabbit was perfectly cooked, indifferently sauced and not hot. There is some skill back in the kitchen, but it is not making it out into the dining room. "
    Dined on 6/6/2014
  • "There is no waiting line at Junto. There will be very soon. A simply great meal. Literally made "yummy" noises out loud at several points. Had charcuterie - chicken liver pate was unbelievably good. Ravioli (egg center) was terrific and black bass was perfectly cooked. Only drawback: noise level is over the top. The restaurant is essentially one big room. They need to put up a few dividers so that diners at the same table can hear each other."
    Dined on 6/6/2014
  • "Ten of us headed to Chadds Ford, PA for a post-graduation event. We had warned the chef via a note on the Open Table reservation that we ranged from omnivore to raw vegan. Delighted to get a call back, offering a tasting menu for our celebration. The raw vegans loved the range of fresh local ingredients and delicately balanced flavors, from a carrot soup to an innovative "ravioli," to a chopped beet concoction with great taste and texture. The omnivores also benefitted from the fresh and local approach with flavorful meats and fish, great vegetables in season, pickles, and cornbread with apple butter. The elegant presentations reminded us of a treasured meal in the Kansai region of Japan, only the ingredients were growing right outside. "
    Dined on 5/31/2014
  • "Finally, we have a serious restaurant in the otherwise restaurant desert that is greater Wilmington. The food is so good and so inventive you will think you have been magically transported to one of the great food cities of the world and will pause more than once during your meal to wonder how we got so lucky as to have a restaurant like Junto in Chadds Ford. Chef Mann is a dream come true to starving foodies. He has had serious training in one of the world's best restaurants (Noma in Copenhagen) and he is bringing all his knowledge to a creative yet accessible menu. We hope Junto will be around a long, long time but fear it's inevitable success will cause long lead times for booking in this small restaurant."
    Dined on 5/31/2014
  • "Food was excellent. Flavors well orchestrated and presentation neatly assembled. Could benefit from more variety on the entrees. $65 for the Rib-eye was a bit overpriced. I think the cut should be in the $40-50 range. We considered Sullivan's and Mile High, close competition, for reasonably priced steak. I think the service needs a little more polishing, in terms of timing and being careful not to be too over-attentive. (I had my water glass filled a second time before I took a sip). But nothing to complain about here. Good luck to this new BYOB and we'll visit again."
    Dined on 5/31/2014
  • "We made our first (and second) trip to Junto this weekend. The food was so delicious for dinner we needed to go back for brunch later in the weekend. Everything is fresh and flavorful--we had multiple courses and everything was great. Very knowledgeable servers. We will be back again."
    Dined on 5/30/2014
  • "Junto is 107th restaurant in the Philadelphia area at which I've eaten during the last ten years. If I could return to only five of them before the wages of gastronomic excess overtake me, Junto would be among those five. On my fourth visit, last Saturday, I had a caccio e pepe special that would have been the best thing I've tasted in a long while had it not been preceded by a "slow cooked beef cheek, pan roasted skate cheek, tarbais beans, sorrel & dried scallop" masterwork. The sheep's milk panna cotta with pickled rhubarb and some kind of crumblies was equally swell. Also remembered fondly from other visits are chicken corn soup, rabbit hasenpfeffer, and a dry-aged prime rib eye. FYI: the decor is quietly impressive; the service superb."
    Dined on 5/24/2014
  • "We visited this restaurant for my husbands birthday dinner...greeted by the hostess by name, waitress recognized his birthday right away, and had a special surprise dessert just for us! The food was absolutely excellent, a treat for the eyes, imagination, and taste buds. Everything was wonderful, including the selection on the menu. Can't wait to go back!"
    Dined on 5/22/2014
  • "Best onion soup I've ever had. Really lovely. The dinner was wonderful. The only downside was the overpriced cheese trio. Yes, it was divine, but not much cheese for the price. Other than that, the entire meal was great, service was perfect and the ambiance just right. Highly recommend it."
    Dined on 5/17/2014