The 32-seat, nine-table restaurant June has designed in part by local furniture maker Oil and Lumber and artist Mary Mooney.
Emily Dorio
Guests can watch the chefs create the intricately plated dishes. The menu will change twice each season, for a total of eight menus throughout the year.
John Troxel
Openers might include this Savory Beignet with Smoked Hollandaise and Caviar.
John Troxel
Food is presented in five acts, including canapes, water, land, dessert and petit fours. Shown here: Pine Rosin Potatoes
John Troxel
Plate size is measured by the actual number of bites and the experience takes roughly two to three hours.
John Troxel
June also focuses on indigenous ingredients. Shown here: Snow crab, freeze-dried buttermilk and parsnip pudding.