JŪN

Please join us for our very first "Kitchen Take Over Series" with Top Chef Winner, Chef Tristen Epps. We will pause JŪN's menu and introduce to the world Buboy, a concept by Chef Tristen Epps: a contemporary Afro-Caribbean tasting menu restaurant rooted in heritage, memory, and expressive technique. Through Buboy, Tristen aims to honor the depth and diversity of the African diaspora while pushing the boundaries of modern fine dining. 5 course Tasting Menu: $135 + Wine Pairings $65! Reservation available from August 7th - 10th 2025 Chef Tristen Epps-Long, winner of Top Chef Season 22: Destination Canada in 2025, is redefining modern Afro-Caribbean cuisine through bold flavors, cultural storytelling, and global influence. Born of Trinidadian roots, Tristen traces his passion for cooking back to childhood, when he traveled the world with his active military mother. Living in Guam, Japan, and the Philippines shaped his eclectic palate and sparked a lifelong curiosity for flavor and technique.

Wine & Dine: Top Chef Edition XXI In collaboration with Top Chef season 22 Alum, Zubair Mohajir, we are bringing you a four course dining experience. 4 Course Menu + Wine Pairing $165per Person (not inclusive of Taxes, Fees, and Service Charges) Dinner Only: $110.00 + wine pairing $55.00 Please make note of any dietary restriction and allergy, we will do our best to accommodate. (Please note this is a special menu so we may not be able to accommodate last minute request.) Chef Zubair Mohajir’s path to culinary success was anything but conventional. After losing his finance job in the 2008 crash, he pivoted to the kitchen, starting as an underpaid prep cook and turning adversity into opportunity. He honed his craft at The Pump Room, mastered French techniques at Thomas Keller’s Bouchon, and pushed creative boundaries at Gaggan in Bangkok, absorbing global influences along the way. Returning to Chicago, he evolved Wazwan into Lilac Tiger, The Coach House, and Mirra—restaurants that boldly weave his Indian heritage, global travels, and personal faith into every dish. His food isn’t just a meal; it’s a story on a plate.