Junebug, a cozy new bar and restaurant concept from Neighborhood Restaurant Group, located at 744 Camp St was recently opened by the team behind Devil Moon BBQ and Brewery Saint X. The bar and restaurant combines designer cocktails, a lounge-inspired atmosphere, and an innovative menu in a unique atmosphere that encourages late-night relaxation and rendezvous.
Neighborhood Restaurant Group started in Alexandria, Virginia, and operates about two dozen restaurant concepts between Washington, D.C., and New Orleans. The team opened Devil Moon BBQ and Brewery Saint X in 2023 in collaboration with New Orleans chef Shannon Bingham.
When developing Junebug, the team wanted a nod to the building’s musical roots. This spot once housed the iconic Jazz City Studio, where legendary producers and artists—including Cosimo Matassa, Allen Toussaint, and The Meters—developed and shaped the sounds of funk music in the 1970s. The inside has been completely transformed with a welcoming bar, a relaxing lounge, and an expansive dining space. Outside, you’ll find a two-thousand-square-foot garden patio perfect for early evening cocktails. A semi-covered parking lot has been enclosed and transformed into Junebug’s private event space, which the team has named The Greenhouse.
“We wanted to have the opportunity to give guests different experiences in the same space and our team did a great job at creating a comfortable mood with the use of lighting and vintage wallpaper,” explains Greg Engert, Partner & Beverage Director of Neighborhood Restaurant Group. “Because of the music history of the space we also have two record players complete with speakers from the 70s and a huge vinyl collection of about five hundred different records with a focus on funk and soul from the late 60’s and early 70’s. We curate a nightly playlist which adds a cool soundtrack to the experience of being here.”
The event space’s entrance is home to The Secret Spot, a New Orleans-based flower studio and gift shop run by florist Tey Stiteler. At The Secret Spot, guests can pick up fresh, sustainably sourced flowers, heirloom-quality gifts, art, and handcrafted goods from fellow New Orleans-based makers and independent artists.
Like Devil Moon BBQ, Bingham brings a bold cooking style to Junebug with a menu that blends regional ingredients and classic French techniques. The menu is perfect for any time of evening, with a variety of small plates, snacks, and large dishes meant to be enjoyed alone or in a group. One of the most unique aspects of Junebug’s menu is the ability to combine different dishes easily for a “bundle” price.
Menu selections include Yellowfin Tuna Crudo with Gulf tuna, sweet potato vinaigrette, coconut, and pickled habanada; Hot Fried Oysters and Remoulade with spicy cornmeal-fried Gulf oysters with celeriac remoulade; Pan Roasted Black Drum with braised white beans, piperade, fennel, and preserved lemon; Pecan Pimento Cheese with white cheddar pimento, candied pecans, and wheat crackers; and Duck Quacklin’—crispy duck skin and Cajun seasoning.
“It’s a place where you can come for snacks and drinks or for a full dinner,” Engert says. “The food pairs really well with our cocktail menu and we encourage guests to share because we feel like there are so many interesting things on the menu guests will want to try all of it.”
The beverage program is led by bar manager and assistant general manager Sophie Burton, who, in a nod to the musical history of the space, divides her cocktail menu into three categories: House Cocktails (featuring unique concoctions that represent the spirit of Junebug), Play the Samples (single-shot cocktails that allow you to sample a variety of flavors), and Classics (from New Orleans and elsewhere). Junebug also boasts an affordable wine list of about forty wines, a selection of Brandy and cordials, and beers focusing on classic European styles.
Engert explains, “Sophie has created housemade cocktails that compliment the menu. Her “A side” cocktails are spirit-forward, sippable cocktails and her “B side” cocktails are light, complex, and refreshing. We also offer shot versions of the themed cocktails for the guests to sample.”
Signature cocktails include Move the Crowd, a savory Whiskey Highball alternative made with Etter Pear Brandy, Iwai Mars Whiskey, and House Preserved Meyer Lemon Soda; Dry Spell, a Negroni featuring soft plum and wine made with Yebiga Bela Plum Brandy, Picon Vasco, Dolin Blanc Vermouth, Lemon and Orange Oil; and Kiss Me Now!, a Cosmo with a bit of body made with St George All Purpose Vodka, Pisco Oro Quebrantra, Etter Kirsch Brandy, Lemon, Cocchi Rosa and Honey
One of the most unique things about Junebug is that it’s open late, offering a menu past the typical nine or ten o’clock of other restaurants. Engert explains that the pandemic reduced the menu hours of many New Orleans restaurants, and Junebug wants to be a spot where guests can enjoy great drinks and great food late.
“There are plenty of places to get drinks, but if you’re hungry your options are limited and we want to change that,” he says.
Junebug is open Sunday, Tuesday, and Thursday from 4:00 p.m. to 11:00 p.m. and Friday and Saturday from 4:00 p.m. to 12:00 a.m.
