Department of FoodieDepartment of Foodie
Warm, relaxed restaurant featuring seasonal menus and wines, plus friendly service.
From Google Maps reviews.
My second time at Justine’s, and it continues to impress. I love their creative menu, which changes with the seasons and puts a real emphasis on fresh ingredients. This time I started with a lovely tamarind crudo before moving on to a wonderfully tender chicken served with morels and wilted ramps. Both dishes were excellent and really showcased what they do so well here. Service is always great, and I also appreciate their thoughtful wine program. They have a really nice selection of wines by th
We love Justine’s and recently hosted our engagement party here — it could not have been more perfect. From the very first interaction with the team to the night of the party, everything was seamless. Debbie was wonderful to work with and made the planning process incredibly easy. The staff the night of the event were phenomenal — warm, attentive, and made our guests feel so welcome. Chef Jess and the kitchen team put together an amazing menu, and the food was outstanding. Neal also selected i
Snagging a table here is basically an Olympic sport, but it’s worth the hustle. We kicked things off with happy hour oysters paired with some seriously impressive wine—a combination that set the tone perfectly. The menu is the real standout: elaborate dishes with a distinct Filipino influence that are as inventive as they are tasty. It’s a level of cooking that actually lives up to the hype. The service was great throughout, and since it was my birthday, the chef sent out a little extra treat.
From the Apr 30, 2025 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food was left exposed to possible contamination during storage, prep, or serving.
Shellfish arrived without the required source tags.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Hot food was held below 140°F, cool enough for bacteria to grow.
Single-use items were reused or left unprotected.