est. 2016
great food.
great jobs.
great company.
JULIET RESTAURANT
263 Washington Street
Somerville, MA 02143
617-718-0262
Tuesdays closed
Monday - Sundays 9am - 9pm
THE ANNEX
the event space of your dreams
weddings, corporate events, showers
Juliet is the place for you.
but don’t just take our word for it:
“Juliet, a jewel-box filled with surprises”
- the Boston Globe
“Juliet is almost a dream restaurant”
- Boston Magazine
50 Best Restaurants in Boston
- Boston Magazine
Restaurant of the Year
- Eater Boston
Best New Restaurants in America
- Bon Appetit
Meet the Team
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wine commander, set designerWhen Katrina Jazayeri founded Juliet + Company, in a small storefront in Somerville, MA, she was turning her background in social justice and engineering, and her interest in public health into a dream come true—a restaurant that pays its staff a living wage. She has made her name quickly in one of the fastest growing dining markets in the country while fighting the long-held traditions of underpaid and undervalued jobs in the service industry.
Before founding the multiple award winning independent restaurants she would become known for Jazayeri trained under Liz Vilardi of Belly Wine Bar, The Blue Room, and Central Bottle, and developed an appreciation for and willingness to work from the ground up, scaling purposefully and attentively, under JJ Gonson of Cuisine En Locale. In 2014, she was named to Zagat Boston's 30 Under 30.
Championing a diverse and supportive career-oriented workplace, Katrina involves her staff in open book management that offers practical financial literacy with the goal of empowering her employees to ultimately play a role in the development and growth of the business — and their own personal and professional development along the way.
Prior to her career as a restaurant entrepreneur, Jazayeri attended the University of California at Santa Cruz, and counts among her early work experience a social enterprise incubator, as well as leading urban health initiatives. These developed Jazayeri’s approach and commitment to address problems of equity, access, and career development with business based solutions.
Wielding the technical skills of professional service, wine curation, and multi stakeholder strategies of sustainable capitalism; Jazayeri uses the industry she loves, and that has captivated the attention of so many, to develop a strong foundation of respect, dignity, and success in order for a growing team to take responsibility for crafting the stories of their own potential.
Her small restaurant has been received with acclaim from every major local critic as well as being named one of the best new restaurants in the country by Bon Appétit magazine, Restaurant of the Year by Eater Boson, and more. Katrina was also honored as one of Eater’s Young Guns of 2016 and was awarded a coveted Legacy Award from Les Dames d’Escoffier in 2018.
Jazayeri’s is a life of nuance and variety, her handmade fashions, Post Oak Designs, are headlined by the custom aprons that have been coveted by chefs, restaurateurs, and other craftspeople since their introduction in 2014. Her craftsmanship can be seen and felt throughout the restaurants and beyond. When not occupied in the dining room you may find her in her woodshop, sewing studio, or even tinkering with wrenches and classic motorcycles — her current project being a 1980’s Kawasaki KZ440 Universal Japanese classic.
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shaper, culinary director
Josh explores the opportunity to share comprehensive stories of travel, discovery, and connection, through the mediums of food and service. Trained exclusively on the job, throughout his career, Lewin worked in the top restaurants around the Boston area (No. 9 Park, Craigie on Main, Uni), as well as New York City standout Momofuku and the groundbreaking Atelier Crenn in San Francisco.
Solidifying his professional career in Beacon Hill after ten years of cooking, Lewin served as the Executive Chef of Beacon Hill Hotel and Bistro between 2011 and 2014, where he refined his taste for the signature gestures of cuisine and service, understated but meaningful, that elevate the simplest of meals into memorable experiences, including storytelling, poetry, and other immersive design to deepend the dining experience. Prior to helming that kitchen, Lewin served as sous chef to Jason Bond, who went on to open the heralded Bondir in Cambridge.
Departing the neighborhood bistro having breathed into it the gift of new life, as noted by The Boston Globe, Boston Magazine, and the acclaim of the neighbors, Lewin set off to learn again, from Dominique Crenn, of the three Michelin starred San Francisco restaurant, Atelier Crenn, and James Beard Award winning chef, Vikram Sunderam of Rasika in Washington DC.
He credits both experiences, as well as a dedicated commitment to continued exploration and learning, as formative to the development and style of his first restaurant, Juliet, near Boston. Opened in 2016, with partner, Katrina Jazayeri, Juliet has been named one of the best new restaurants in the country by Bon Appetit and, glowingly reviewed by local and national press, and is the recipient of numerous awards, at the city, regional, and national level.
Lewin is also a Zagat 30 under 30 award winner, recipient of the Culinary Stewardship Award from WGBH. Removing chef from his restaurant title in 2021, Lewin focuses his career and intense mentorship and guidance to transfer the skills and knowledge upon which he has built his life — leaving room for the growth opportunites of others as they work together toward common and well defined goals of excellent cuisine, service, and memorable experiences.
Outside of the restaurant Josh, a United States Marine Corps veteran, and fluent Spanish speaker occupies himself with ocassional travel, where his favorite destination are repeated visits to Mexico, Colombia, and Argentina. In Argentina he continually studies the craft of Asado, in Mexico enjoys deepening his understanding of one of the richest cultures in America, and appreciation of tequila, and in Colombia reinforces his love of urban motorcyling, and motorcyle maintenance.