Juventino Restaurant - Offering a Seasonal Menu Featuring Fresh, Local Ingredients
At Juventino, his eponymous restaurant located in Brooklyn’s Park Slope neighborhood, chef Juventino Avila has been bringing the best in fresh local ingredients and seasonal menus to New York diners for more than three years. Established by Avila in 2009, Juventino restaurant is open six evenings a week for dinner and daily for brunch. The restaurant also offers a light supper menu from 4 p.m. to 6 p.m., Tuesday through Friday. Zagat 2013 gave the restaurant a rating of 26 out 30 for food. Additionally, Juventino earned inclusion in the Michelin 2013 Guide.
A member of Slow Food International, the global grassroots movement dedicated to local and sustainable food choices and traditions, Juventino is committed to sourcing its produce, meats, and dairy from local farmers and producers. Changing his menus seasonally, Juventino Avila creates dishes that highlight the freshest and ripest food on offer. A sample fall menu, for example, could feature mushroom soup, pork loin with heirloom beans, char with a butternut squash puree, or hand-made corn tortillas stuffed with roasted winter vegetables. Juventino’s philosophy is that fresh quality ingredients, simply and carefully prepared, are what make cuisine truly memorable.
Juventino restaurant is a labor of love for head chef and founder Juventino Avila, who began his professional career in 1995 at Patria, working as a line cook under Nuevo Latin cuisine pioneer Douglas Rodriguez. Since that time, Avila has worked in some of America’s best kitchens, including Gramercy Tavern and Asia de Cuba, and with top international chefs like Daniel Boulud and Diana Kennedy. He also taught for three years at the Institute of Culinary Education and worked as a consultant and staff trainer for Chef Brad Farmerie. At Juventino, Avila draws on his extensive experience and skills to recreate the simple love of food he experienced as a child, harvesting vegetables, tending animals, and chopping herbs in his grandmother’s kitchen in Mexico.
A member of Slow Food International, the global grassroots movement dedicated to local and sustainable food choices and traditions, Juventino is committed to sourcing its produce, meats, and dairy from local farmers and producers. Changing his menus seasonally, Juventino Avila creates dishes that highlight the freshest and ripest food on offer. A sample fall menu, for example, could feature mushroom soup, pork loin with heirloom beans, char with a butternut squash puree, or hand-made corn tortillas stuffed with roasted winter vegetables. Juventino’s philosophy is that fresh quality ingredients, simply and carefully prepared, are what make cuisine truly memorable.
Juventino restaurant is a labor of love for head chef and founder Juventino Avila, who began his professional career in 1995 at Patria, working as a line cook under Nuevo Latin cuisine pioneer Douglas Rodriguez. Since that time, Avila has worked in some of America’s best kitchens, including Gramercy Tavern and Asia de Cuba, and with top international chefs like Daniel Boulud and Diana Kennedy. He also taught for three years at the Institute of Culinary Education and worked as a consultant and staff trainer for Chef Brad Farmerie. At Juventino, Avila draws on his extensive experience and skills to recreate the simple love of food he experienced as a child, harvesting vegetables, tending animals, and chopping herbs in his grandmother’s kitchen in Mexico.