You've had dinner so you're probably already thinking about your next meal. Let us take care of brunch. Preorder online! Orders close at 8 am tomorrow morning. Pick-up between 9 am and 11 am. See you then! ift.tt/3bjbcAG

Dinner tonight! Orders starts at 2 pm and close at 5:30 pm. To place an order, visit Julietsomerville.com/family-meal Pick-up for dinner takeout is between 6 and 8 pm. ift.tt/3adF1CC

Support our suppliers! iggy's bread, @_fishforce1, @mushroomsformyfriends, and @farmerstoyou are all offering great delivery options so you can #stayathome. ift.tt/2QGo0JE

introducing, of Juliet television. launching tomorrow. follow along at @ofJuliet_mediaverse ift.tt/2UF4gYb

#TBT to our Persian Limelet feature on The Food Lens! This week we’d normally be shaking up Limelets every night during our Persian New Year menu. Since things are looking a little bit different than they were a year ago, now is a great time to pull this … ift.tt/39gmrbS

of Juliet television premieres today! tune in at 4pm for aperitivo hour episode 1: Katrina casts a spell for punch The majority of of Juliet television programming (including aperitivo hour) is free to enjoy, accepting support on a pay what you can bas… ift.tt/2JiGsny

NOW PLAYING! follow @ofjuliet_mediaverse for our pilot episode, airing now! 🍹 📺 ift.tt/2UmKOk3

Having service workers paid through tips is systematic enforcement of class division. I welcome being charged a price that includes the fair value of the labor that goes into it. Among the many great things about Juliet is no tipped wages + profit sharing with employees

Boston chefs to the rescue: read about what chefs from flourbakery, Puritan & Company, Deuxave, SweetCheeks, Juliet and more are doing to help now: bit.ly/34bZwgM

TONIGHT at 7pm: BostonTalks from WGBH Join us as the Curiosity Desk’s Edgar B Herwick III discusses the challenges facing the restaurant industry during #COVID19 with local chefs Ming Tsai jlewin & Ayr Muir of Clover Food Lab RSVP here: wgbh.org/event/bostonta… #TeamWGBH

"We have many different bottom lines," Juliet proprietor Katrina Jazayeri tells Edgar B Herwick III in this #BostonTalk on how the #pandemic is affecting restaurants. Hear more on her "open-book management" style here: forum-network.org/lectures/bosto…

"We want to learn, we want to interact, we want to reach our community," said jlewin of Juliet about what the company is doing during COVID-19. Katrina Jazayeri shows a magazine made by staff that you can "pay as you can" to read, #BostonTalks > forum-network.org/lectures/bosto…

This opinion is a useful and important one. Can’t say I agree with all of it, but the majority of my time lately is spent trying to find and evaluate the best information I can while reimagining a business that works for what we need to do next. Thank you, Devra, for your voice

"We're putting things out there that we believe in," says jlewin Juliet about the restaurant's magazine, recipes and take out service. Watch this #BostonTalks on the restaurant industry to learn how local spots are pivoting & how you can support > forum-network.org/lectures/bosto…

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I have been craving gazpacho soup from Juliet, which has been a #unionsquarema summer staple for years, all summer long! Finally brought some home for today’s lunch 🥰

Seeing a lot of stories about the fine line between discipline and abuse in the workplace, and specifically kitchens. Some of these stories relying on the narrative of military comparison and “drill instructor like bosses”

"Through working at Juliet, I found people who believe the same thing that I do: that restaurant work can be fulfilling and a good career path. If you provide people with stable hours and wages they’ll stay with you and they’ll grow with you." - Katie w/ Juliet 👏👏👏

You've probably got a lot on your mind this week, but it's time to think about your next family feast! Let Juliet make this #Thanksgiving easy for you to enjoy! 🦃 #LoveUnionSquare #SomervilleMA Thank you Eater Boston & Rachel Leah Blumenthal !