St. Louis Wing Week Returns April 8-15, 2024

John Perkins’ Juniper Does Dixie Cuisine Proud

To call Juniper cozy is an understatement. The interior looks as if Brooklyn hipsters rehabbed a barn in Kentucky bluegrass country. Exposed brick, lofted ceilings and built-in bookshelves set an inviting scene while vintage refrigerators and centerpieces of cotton blossoms and juniper sprigs add a touch of whimsy. It’s the kind of place that necessitates craft cocktails and smoked meat, both of which are in abundant supply.

Keep reading: Cheryl Baehr's review of Juniper.

Photos by Jennifer Silverberg for the Riverfront Times.

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The catfish entree comes encrusted with Zapp's potato chips and is served with sweet potato and red cabbage slaw.

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The shrimp and grits entree.

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The outside of Juniper.

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One of the "Snackies": shrimp toast, pickles and garlic butter.

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Juniper's pork and beans.

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Juniper’s chicken & waffles come with pickles, syrup and peanut butter.

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Barkeep Joe Duepner making "The Pentecostal."

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Juniper's full breadbasket comes with biscuits including buttermilk and angel, cornbread, hushpuppies and popovers, and they're served with seasonal jams and butters.

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