Everyone has that friend that spent a semester abroad in Paris in college and returned to the states with a newfound appreciation for baguettes, and thinking they had already started to pick up an accent. June’s is that friend who took the trip to heart and committed to living a more French life, then set up shop right here in Austin.

photo credit: Richard Casteel

photo credit: Richard Casteel

photo credit: Richard Casteel

Near the end of a busy stretch of South Congress, June’s is an effortlessly cool all-day bistro and wine bar. The dining room is bright and airy—accented with a long marble bar, checkered tile floors, and a vintage jukebox—while the outside feels like a Parisian sidewalk cafe, where you can enjoy a long, drawn-out conversation with your dog about what you’re going to order. 

photo credit: Richard Casteel

The menu veers New American with European influences, so you’ll find dishes like bone marrow bolognaise and steak au poivre, right alongside one of the best fried chicken sandwiches in town. But June’s is, first and foremost, a wine bar, so expect lots of excellent wine available by the bottle or by the glass. Come here for a semi-casual date night during the week, or show up on Sunday evenings when they do Indian pub night, complete with pints of Old Speckled Hen, and offer a small menu of curries, saags, and naans. Confused? Same. Excited? Definitely.  

Food Rundown

photo credit: Richard Casteel

Wagyu Steak Tartare & Fries

This is one of the prettiest steak tartares we’ve come across. The meat is finely minced, but still retains some bite, and it’s well seasoned with pretty classic ingredients, like capers, parsley, and shallots/onions. Pour the yolk from the eggshell onto it, then toss everything together. With the fries, this plate is enough for a light meal of its own, but we like it as an app to share with the table.

photo credit: Richard Casteel

Fried Chicken Sandwich

June’s fried chicken sandwich comes remarkably close to perfect. The piece of chicken is large and fried to a crisp and golden brown, before being topped with hot sauce and kohlrabi ranch slaw. You’ll have to slightly unhinge your jaw to get everything in one bite, but the end result is some tender chicken with a double crunch texture.

photo credit: Richard Casteel

June’s Charbroiled Burger & Fries

If you asked an AI robot chef to make a classic cheeseburger, we imagine it would look something like this. Every part of it looks like it was made with textbook precision—from the perfectly melted slices of american cheese to the charbroiled patty that’s still just a bit pink on the inside. The only non-traditional things about this burger are the few slices of pickled jalapeño on top. They add in a very subtle amount of heat while also ticking off the “I am not a robot” box.

photo credit: Richard Casteel

Bone Marrow Bolognaise

The bone marrow bolognaise pasta at June’s is one of their most popular items, and for good reason. The handkerchief pasta is al dente, the sauce is rich, savory, and spicy, and there’s plenty of kale and parmesan to add some texture and punch. You can order one to share, but we’re telling you now that you’ll be fork-fencing with your dining partner for the last few sheets of pasta.