Dinner Hours:Mon-Sat 5pm-10pm
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Tables at Juniper are first come, first served.
Our full menu is available for bulk take-out and catering as well. For event/private party inquires, please email Sarah Shaw or call 781-446-6950.
Our lively atmosphere is what keeps our patrons coming back night after night (not to mention our delicious food!). We think having a kick-ass staff is a key ingredient in keeping that energy up every night. We are always looking for awesome people to help liven up our atmosphere! Hosts, servers, cooks, bussers…if you think you belong at one of our restaurants, click here to get in touch with us via email. We’d love to meet you and learn what you might add to our little family…
Charred Octopus
slow cooked in EVOO, apple-jicama slaw + crispy quinoa
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$16
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Scorched Manchego Cheese
Almond crust, quince relish, toast, ancho honey + chili gremolata
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$13
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Quinoa Falafel
farro tabouli, local greens + tahini aioli
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$15
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Steamed PEI Mussels
Ouzo broth, bacon, pickled bell peppers, feta + grilled crostini
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$16
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Chicken Shish Taouk
grilled marinated skewers, braised greens + Harissa yogurt
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$14
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Fattoush Salad
local greens, radish, tomato, sheep’s feta, pita croutons + oregano vinaigrette
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$14
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Roasted Cauliflower Salad
curry vinaigrette, arugula, spiced chickpeas, olives, toasted pinenuts + red onion
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$14
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Chopped Salad
Cilantro shrimp skewers, romaine, spiced chickpeas + sesame vin
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$18
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Slow Cooked Lamb Ribs
Spicy amardeen sauce, mint labneh + roasted garlic pistachios
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$18
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Seared Pork Belly
Pomegranate seeds, cabbage slaw with figs + brandy gravy
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$16
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Goat Cheese Salad
Walnut crusted chevre, roasted beets, greens, cranberries, truffle vin + candied dukkah
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$15
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Duck Confit Spanakopita
Feta, butternut squash, spinach, phyllo over arugula + bacon relish
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$17
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Curried Coconut Soup
Pulled chicken, curry, jasmine rice, coconut milk, peanuts + lime
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$14
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Hummus (Carrot & Fennel)
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Muhummara (Red Pepper & Pecan)
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Matbucha (Roasted Tomato & Pepper)
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Baba Ghanouj (Bacon & Rosemary)
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Tzatziki (Greek Yogurt & Cucumber)
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Kharshuf (Artichoke + Tahini)
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Braised Beef ‘Shortribs’
Porcini broth, Pecorino millet polenta + gingered carrot slaw
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$28
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Lebanese Fried Rice
Quinoa, bell pepper, mushroom, walnut, cabbage, shiitake cream + sunnyside egg
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$24
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Schnitzel
Pistachio crusted chicken breast, harissa béarnaise, Lebanese spiced potatoes + capers
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$26
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Lamb Bolognese
Handmade saffron pasta, roasted tomato sauce, chili oil + yogurt
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$26
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Chicken ‘Tagine’
Braised chicken thighs, golden raisins, toasted almonds + Israeli couscous
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$26
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Thalassina Stew (Greek Seafood)
Octopus, clams, shrimp, tomato broth, potato, onion, leek + lemon
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$30
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Seared Salmon
Cauliflower-parsnip puree, broccolini + fennel salad
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$29
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Waygu Strip Steak*
10oz center cut, date ketchup, chickpea tots, green beans with black sesame + zest
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$42
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Original Cocktails ($13)
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Bottled Cocktails ($13)
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Apple of Discord
Rum, ginger syrup, apple cider + lemon
Romancing the stone
Bully Boy rum, Creme de Peche, lemon, Kina l'Aero d'Or + bubbles
Equinox
Chai infused bourbon, Amaro Nonino, dry curacao, lemon + honey-cinn simple
Burnt Nana
Banana infused bourbon, burnt brown sugar syrup, Braulio + Kina d'Or
Beach Baby
Thyme mezcal, St. Germain, lemon, ginger liqueur
Icarus Lane
Blanco tequila, aperol, house-made grapefruit habanero cordial
Sangria
Dry white wine, apricot and cranberry liqueurs, lemon juice, vanilla, pink peppercorn
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Spicy Paloma
Tequila, grapefruit, lime, bubbles
Old Fashioned
Buffalo Trace bourbon, Rittenhouse rye, bitters blend, gomme syrup
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Bubbles
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Rosé + Orange
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Prosecco (split)
Neirano | Italy | $11
Cava (split)
Segura Viudas | Spain | $11
Rosé Champagne (1/2 btl)
Ruinart | France | $55
Champagne (1/2 btl)
Delamotte | France | $40
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Rosé
Rosa Mara | Costaripa | Italy | $15
Rosé
Cicada’s Song | Coteaux D’ Provence | France | $13
Roussane
Stonecrusher | Donkey+Goat | California | $16
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White
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Red
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Moschofilero
Nasiakos | Greece | $10
Pinot Grigio
Gio Cato | Slovenia | $10
Tokaji
Dry | Chat. Dereszla | Hungary | $12
Sauvignon Blanc / Viognier
Mt Hermon | Israel | $10
Chardonnay
Aviary | California | $15
Blanc de Noir
Richmond | New Zealand | $13
Albana
Dolce | Baciami | Italy | $10
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Pinot Noir
Folktale | California | $12
Syrah
The Owl | Para Maria | California | $15
Bordeaux
Chat. Grand Francais | France | $22
Petite Syrah
Gladiator | CA | $11
Malbec
Biutiful | Maal | Argentina | $15
Red Blend
Black Magic | Cashmere | California | $10
Cabernet Sauvignon
Austerity | California | $15
Rosso Tinto
Pago Ayles | Finco Ayles | Spain | $16
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Draft Beer
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Bottled Beer
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English Brown Ale
Maduro | Cigar City | FL | 5.5% | $8
Armerican Wild Ale
Brattlebeer | Hermit Thrush | VT | 5.2% | $8
Belgian Saison
Hennepin | Ommegang | NY | 7.7% | $8
IPA
Billy 18-Watt | SingleCut | NY | 5.0% | $8
Pils
Prima | Victory | PA | 5.4% | $8
IPL
Hoponious Union | Jack’s Abby | MA | 5.4% | $8
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American Imperial Stout
Morning Star | Four Quarters | VT | %9 | $10 | $
Belgian White (can)
Plum Island | Newburyport | MA | 5.4% | $5
Pale Ale (16oz can)
Glorious | Lord Hobo | MA | 6.5% | $10
Palestinian Dark Lager
Taybeh | West Bank | 6.0%
| $7 Crushable IPA (16oz. can)
Lil’ Heaven | Two Roads | CT | 4.80%
| $8 Lebanese Pilsner
Beirut | Kassatly Chtaura | Lebanon | 4.6% | $7
Sour Red
Duchesse de Bourgogne | Brouwerj | Belgium | 6.0%
| $10 |
If you are interested in hosting a party or event at Juniper, please email Sarah Shaw or call 781-446-6950.
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Please check for upcoming cooking or wine classes by clicking here.
Volante Farms www.volantefarms.com Selling Dips & Spreads, Pesto and PastaWasiks Cheese Shop www.wasiks.com Selling Pesto and PastaFells Market 326 Weston Road, Wellesley, MA 02482 Selling Pesto |
Moody’s Delicatessen+ Provisions www.moodyswaltham.com Selling Pesto and PastaNeedham Center Fine Wines www.needhamcenterfinewines.com Selling Pesto |
A Newburyport native through and through, Dave Becker exudes the good-time vibe associated with the “Cape Cod of the North Shore.” As a youngster Dave was, shall we say — slightly unmotivated — and did not always have a passion for the culinary world, let alone aspirations to own a restaurant at the age of 24. Rather, his innate talent was realized through a series of culinary roles, beginning with his first job as a dishwasher at Joseph’s in Newburyport at the ripe age of 11.
In the beginning, cooking was merely a job for Dave — a way to earn money to buy Aerosmith tickets or beer. However, appreciating the instant gratification of cooking a tasty meal for family and friends and seeing smiles spread across their faces, Dave realized at a relatively tender age that cooking was more than simply a job for him. It is this unassuming notion of making people happy that forms the backbone of Sweet Basil, and is a large reason why customers do not mind waiting sometimes as long as two hours to be seated at one of Sweet Basil’s tables.
Still having the incessant curiosity of a kid, Dave is constantly experimenting in the kitchen both with food and the newest culinary gadgets. From making his own pastas (Beet Rigatoni and Rye Bread Gnocchi to name a few) to distilling vinegars in-house (born of Dave’s desire to make use of all the fruits and vegetables Sweet Basil receives, even those that have turned), or brewing his own Kombucha, Dave has fun with food and is passionate about learning as much as he can about the craft.
Dave’s artistic eye appears not only in the presentation of his cuisine, but also in the unique plates and serving dishes used at Sweet Basil, all of which are hand-thrown with local clay and designed by Dave at Brookline pottery studio, Feet of Clay. Dave believes that knowing the potter who creates a restaurant’s artisanal plates will soon become just as important as the farmer sourcing a restaurant’s grass-fed beef, with equal emphasis on local materials and minimal transportation, a trend he has coined the “art-to-table” movement.
In 2014, Dave opened Juniper, a 110-seat Mediterranean eatery in the heart of Wellesley, Massachusetts. Juniper is an extension of Dave’s overall philosophies on work, food and life. With a spirited staff, most of whom “grew up” under Dave’s mentorship at Sweet Basil, Juniper’s menu pulls inspiration from what Dave calls the “feel good flavors” of the Eastern Mediterranean and continues his strong focus on all things local, sustainable and handmade. At Juniper, housemade cous cous, custom spice blends and unique flavor combinations signature to Dave’s generously portioned cooking style stand out on the restaurant’s seasonally changing menu, while dim lighting, lush greenery and colorful flea market finds transport guests to a funky Eastern Mediterranean bistro.
In cooking and in life, Dave adheres to his own motto of “Cook what you like to eat, and never ever listen to anyone who tries to tell you what you should or should not enjoy.”
Growing up in Newburyport, Massachusetts, it could be said that Tim Fichera was forced to join the restaurant industry. When his father made him get a job in high school, Tim wasn’t sure what would suit him best and landed on washing dishes with a group of friends at Glenn’s Restaurant & Cool Bar. What he didn’t expect, however, was to meet a number of likeminded, sarcastic people who loved making food as much as he did. The restaurant industry instantly felt like home.
Tim’s eager, yet slightly snarky attitude led him to ask lots of questions and constantly volunteer to help the cooks at Glenn’s as a way to learn. To Tim’s surprise, his peers respected this enthusiasm and, after trying a few of Tim’s dishes, quickly promoted him to cook, where he was able to master the art of what he calls “making food taste good.”
At just 21 years old, Tim landed his first executive chef position at The Beachcomber, a dive bar-turned upscale restaurant on Plum Island. There, Tim was thrown into the mix with little experience but developed a passion for leading a kitchen. Following this role, Tim spent time working in restaurants like Mezé and The Navy Yard Bistro in Charlestown before moving west of the city to accept an opportunity to work as a chef at Ming Tsai’s Blue Ginger restaurant in Wellesley, Massachusetts.
While working at Blue Ginger, Tim would chat with his brother’s good friend, Dave Becker (also a Newburyport native), chef/owner of Sweet Basil in Needham, Massachusetts, and bond over all things food and cooking. In 2007, Dave offered Tim a position as Executive Chef and he happily accepted. Tim spent seven years as chef at this popular eatery, where he enjoyed preparing large, crowd-pleasing portions of creative spins on Italian classics.
In 2014, Dave offered Tim the Executive Chef role at his forthcoming restaurant, Juniper, and Tim was eager to accept, looking forward to shaping the restaurant alongside a familiar staff, many of whom also came from Sweet Basil.
In his spare time away from the kitchen, Tim likes to test his hand in new and offbeat hobbies like brewing beer and participating in blacksmithing classes at a local forge.
Ever the artiste, Dave has taken his passion to the page as well, self-publishing two cookbooks with food photographer Nina Gallant. Released in 2008, Thrown Out Of An Italian Kitchen, Recipes from Sweet Basil provides a snapshot of the experience of dining and working at the Italian-inspired eatery. His sophomore effort, Stewed (January 2013), is a coffee table worthy collection of irreverent, handmade takes on classic soups, braises and stews from Sweet Basil.
![]() Thrown Out of an Italian Kitchen:
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![]() Stewed: A Collection of Soups, Stews
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