French Laundry and Per Se alum Edouardo Jordan has gotten personal with his sec-ond restaurant. The chef from Florida, with roots in Georgia, opened JuneBaby just blocks away from his first venue, Salare, with a different mission. “I’ve cooked in both French and Italian restaurants,” he says. “The food at Salare represents my professional journey. JuneBaby speaks to who I am as an individual soul and as an African-American male from a food standpoint.”
At JuneBaby, he’s taking a three-star chef’s approach to sourcing ingredients—and creating outstanding flavors—but staying true to the great cuisine of the South with his fried catfish and grits, Momma Jordan’s oxtails, and chitlins. “I have a couple of dishes that are a little more froufrou, but for the most part, it’s two-component dishes done properly, recognizing ingredients, farmers, and still technique driven without ‘Here’s a foam on top of my rice,’ ” he says. Instead, “Here’s my bowl of rice and peas, and done right.” Anyone who has sampled his food knows he’s definitely doing it right.