FOOD + DRINK
Despite having ingredients and styles we weren’t familiar with—for example, the manicotti was served with bruléed ricotta cheese—the food was, as Alexis promised, comforting. “I ate it cold, but it was still a 10/10,” laughed Patterson, fully satisfied after she was finally able to put down the camera. Matthew says Juniper is intentional with their ingredients, importing cheeses, slicing meats in-house, and making bread and desserts from scratch. “We work hard to buy locally as much as possible,” he shared. Behind the bar, Emilio made us three drinks to try: the Juniper Hibiscus Sour , a Smoked to the Heavens old fashioned, and Dirty Chai-tini —the bar’s take on an espresso martini, but with chai. The drink recipes are crafted with the intention of pairing to different entrées, explains Alexis. “We all work together to create a well- rounded drink menu with options for all the dishes,” she shared.
Keeping it local
Juniper sources local ingredients from the following businesses:
Black Hills Mushrooms Dakota Seafood Elk Creek Gardens Evergreen Ranching Mother’s Heart Micro Greens Prairie Harvest Prairie Lane Farms
THE BAR & RESTAURANT ISSUE march 2025
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