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Inside Junior’s on Harrison, now open
Josh Brasted/Eater NOLA

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Look Inside Junior’s, Lakeview’s New Modern American Restaurant With Hyperlocal Ambitions

Atchafalaya’s former head chef Jacob Cureton is in the kitchen at Junior’s on Harrison, open today

A Baton Rouge-based restaurateur team have opened Junior’s on Harrison, a family-friendly, modern American restaurant in the former Cava location in Lakeview. Nick Hufft and Lon Marchand, New Orleans locals that run two eateries and a mobile creamery in Baton Rouge, snagged Jacob Cureton as head chef, who most recently ran the kitchen at local brunch favorite Atchafalaya.

Hufft and Marchand bill Junior’s as a “strangely familiar neighborhood joint” serving starters like a weekly rotating fish ceviche; head-on Gulf shrimp roasted in a Calabrian chile butter; and steamed buns with rock shrimp, bulgogi pork, or Szechuan chicken as fillings, ranging between $6 and $16. Mains like an “elevated” country fried rib, steak frites, and rock shrimp tacos are all under $20. Diners can also expect daily specials, weekly themed menus, and pop-ups, as well as a bar program from Tim Webb, most recently behind the bar at acclaimed Uptown restaurant DTB (Down the Bayou).

Designed by Hufft and Marchand with local architecture firm Studio Cicada, the renovation of the former Cava space was fairly extensive, resulting in a light-filled, landscaped interior. A huge whicker light fixture hangs over the open lunch counter at the entrance, leading to a dining room with natural woods, blue and grey leathers, marble touches, and greenery.

The dining room at Junior’s on Harrison
Josh Brasted/Eater NOLA
The lunch counter at Junior’s
Josh Brasted/Eater NOLA

The upstairs bar has a darker, nighttime vibe (it’s 21 and over after 4 p.m.) with communal high tops, vintage amplifiers and speakers, and high-backed leather stools in front of a bar made with handmade tiles. The 110-seat restaurant also offers patio dining, with an expansive terrace.

As of today, Junior’s is open daily for lunch at 11 a.m. to 3 p.m. and for dinner 3 p.m. to 10 p.m. There are plans for an eventual boozie biscuit brunch on Sundays and a happy hour.

Junior’s bar director Tim Webb, left, and head chef, Jacob Cureton, right
Josh Brasted/Eater NOLA

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