New Kids on the 400 Block: Juno & the Peacock and Pluma Lounge

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New Kids on the 400 Block: Juno & the Peacock and Pluma Lounge

I’ve recently had the pleasure of dining at Juno & the Peacock several times, the latest venture from the creators of Allelo, and I must say, it exceeded all my expectations. Situated in the former 400 Beach space, this New American Coastal Cuisine style eatery, under the guidance of Chef Drew Dimitrovski, offers an experience that’s both familiar and thrillingly novel.

Juno-Exterior
Juno & the Peacock
Juno-Bar-Side
Juno Bar Tables

Juno & the Peacock offers a welcoming ambiance. Despite its size, the restaurant cleverly divides the space into distinct areas, creating a sense of intimacy. Featuring enticing red seating, contrasting terrazzo tables and floors, and wooden beams, the establishment embodies a whimsical, yet sophisticated atmosphere.

Himachi-Crudo
Hamachi Crudo

One of the best ways to start your meal is with the Hamachi Crudo. The interplay of watermelon agua chile, pickled fresnos, compressed cucumber, and cilantro created a perfect balance of sweet and spicy flavors that finished in a refreshing way.

Oysters-Rockafeller
Oysters Rockefeller

Alongside the Hamachi we had the Oysters Rockefeller. The Pernod creamed spinach, Parmigiano-Reggiano, and panko brought a refined touch to this classic dish, making it a must-try for any visit.

Creoel-Caesar-Bavette-Steak
Creole Caesar with Bavette Steak

A standout for me was the Creole Caesar salad. While it might sound like a standard choice, Juno takes it to another level. The combination of romaine, blackened Caesar dressing, peppadews, cornbread crumble, and Parmigiano-Reggiano was extraordinary. I added the 4oz bavette steak, cooked perfectly to my medium-rare preference, and it elevated the dish to new heights. The porcini-rubbed chicken breast, prepared bone-in and skin-on, is an equally impressive alternative.

On one occasion, my dining partner tried the California Crunch salad with locally sourced Brick Street Farms crunch love and baby gem lettuce, roasted corn, avocado crema, queso fresco, and citrus vinaigrette. They added the 4oz bavette steak and thoroughly enjoyed it.

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Seared Scallops
Seared Scallops

I also had the chance to try the Seared Scallops, served with charred tomatoes, polenta cake, summer squash salad, and tomato beurre Blanc. The dish was a perfect harmony of flavors and textures. I am a huge fan of tomato and the tomato beurre Blanc is something I daydream about regularly.

Charred-Chili-Broccolini
Charred Chili Broccolini

On one visit, we made sure to try some of the side dishes. The charred chili broccolini offered a bright, slightly spicy flavor that I loved. The crispy potato gratin was exactly as described – perfectly crispy thinly sliced potatoes served in wedges with crispy edges. And the truffle pommes frites? Simply irresistible.

From Lori and Kevin’s visit:

Fritto Misto
Fritto Misto

One of our favorite items was the Fritto Misto. Just keep in mind that it has been changed from the menu description, but it is still phenomenal. The romesco sauce was the best I ever had, and the fry on the squid was crunchy and not greasy at all.

Maryland Crab Cake
Maryland Crab Cake

Maryland Crab Cake – Every menu says “No filler. All crab.”, (Juno’s doesn’t actually) but it’s not always true. Actually, I’m not even sure how you can have zero filler as something needs to hold it all together. Now I know. This was 99% crab. I think using a mold is part of the trick.

Ahi Tuna Tartare
Ahi Tuna Tartare

One of the joys of the Ahi Tuna Tartare were the white soy sauce pearls, which are not listed in the menu description. The rectangular shape was pretty cool too. The tuna is as fresh as can be, and the sushi rice is perfectly prepared.

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Creole Caesar Salad
Creole Caesar Salad

Caesar salad – even though I enjoy the traditional version of a Caesar, Juno’s change-up was a delight. Creole Caesar – Romaine, blackened Caesar dressing, peppadews, cornbread crumble, Parmigiano-Reggiano.

Chicken Marsala
Chicken Marsala

Our mains were all packed with flavors and textures that were a delight to the palate. Chicken Marsala – Roasted mushrooms, crispy potato gratin, haricot verts, marsala. The green beans were cooked al dente, and that is how we like them.

Shellfish Bucatini
Shellfish Bucatini

Shellfish Bucatini with lump crab, rock shrimp, spinach, lobster cream, focaccia crumble – the sauce is the lobster bisque that is also on the menu.

Juno & the Peacock has their own in-house dedicated pastry chef too. The desserts are a must no matter how full you are.

Key Lime Tart
Key Lime Tart
Flourless Chocolate Cake
Flourless Chocolate Cake

Forget every Key Lime Pie you’ve ever had. This work of art is better, and it is actually a Key Lime Tart. Lori doesn’t even like key lime and she enjoyed this even more than the flourless chocolate cake. It’s like cheesecake and key lime pie had a baby. Menu description: Key Lime Tart – blood orange glaze, black lime meringue, lime caviar.

Even  though we liked the tart the best, the flourless chocolate cake was a close second. It’s everything you want it to be – rich, creamy deep dark chocolatey deliciousness. Menu description: Flourless Chocolate Cake – cherry gelato, creme anglasie, almond crumble.

</–end KevLo>

Lindsey’s Review Continued:

Pastry-Plate
Pastry Plate

I also had the pleasure to experience their brunch. Starting with the pastry plate, featuring house-made mini croissants, pecan fritters, and berry pastries served with vanilla butter and a seasonal spread.

Crispy-Brussels
Crispy Brussels

I was pleasantly surprised by the Crispy Brussels with romesco, pickled red onion, lime, and spiced pepitas. Despite their large size, they were cooked to perfection.

The Breakfast Flatbread was a harmony of flavors, with its gouda mornay, roasted red peppers, zucchini, fresh mozzarella, shaved cured egg yolk, and micro arugula on a thin, crispy crust.

I also tried the Lobster Roll, which boasted a generous portion of fresh chilled lobster in a sumptuous brown butter aioli, served on a challah bread roll. While delicious, I found the bread to be too much. I basically ate the top half of the roll with the lobster and felt I had enough bread to make a second roll. This would not deter me from ordering it again though, as the lobster was perfection.

Other brunch items that received compliments at our table included the Classic Benedict, Mushroom Banh Mi, and Crispy Chicken Sandwich.

Moscow-Mule
Moscow Mule
Harvey-Wallbanger
Harvey Wallbanger

Juno’s cocktail program fascinated me. I loved their decade-inspired approach, particularly enjoying the 2000s Cosmopolitan with its orange flower water upgrade, the 1940s Moscow Mule with house-made ginger syrup, and the 1970s Harvey Wallbanger with vodka, Galliano, fresh squeezed orange juice, and egg white.

As an added bonus to Juno & the Peacock is Pluma Lounge. Located adjacent, Pluma Lounge takes you into a new Latin world.

Pluma-Bar
Pluma Lounge Bar

Pluma-Interior

The interior of Pluma Lounge features a modern tropical design with a curved counter and mirror and glass liquor display. Warm ceiling lighting creates an inviting atmosphere. Bar stools line the counter, while armchairs form a lounge area. Tropical leaf prints adorn the walls, and a striped rug adds visual interest. The space blends sophistication with exotic touches, creating a luxurious and inviting ambiance for guests.

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Holy-Leaf_SilkandStone
Holy Leaf and Silk & Stone
Rhythm-is-a-Dancer
Rhythm is a Dancer

The cocktail menu, focused on Mexico, Brazil, and Peru, was impressive. I particularly enjoyed the Just Chil-Cano (pisco, lychee, ginger, raspberry, lime), the Silk & Stone (a martini-style drink with gin, vermouth, pink peppercorn, mastica, mango, and celery), and the Holy Leaf (gin, hoja santa, cilantro, jicama, lime).

East Coast Oysters
East Coast Oysters

Pluma also has a small bites menu. On my most recent visit we decided to order the entire menu (minus desserts). The East Coast Oysters with leche de tigre verde and jalapeño relish were a refreshing start. The Hamachi Tiradito with poblano, aguachile, and charred avocado offered a unique, savory take on a typically bright dish.

Seared Scallops at Pluma
Seared Scallops at Pluma

The Seared Scallops with Peruvian corn salad, yellow pepper coulis, crispy quinoa, and ube puree were a standout. But the dish I’m most excited to return for, when the weather turns cool, is the Moqueca – a rich seafood stew with mussels, rock shrimp, coconut broth, tomato salad, and yuca.

The Short Rib Mole Tacos with curtido salad, cilantro, and salsa verde, on the other hand, were savory and delicious – definitely something I’ll order again.

I also tried the Huitlacoche Empanada with masa azul, queso oaxaca, and salsa chamuscada, though it fell a bit flat for me, lacking in flavor.

While we did not get dessert, they do offer seasonal ice cream and sorbets, and a guava dish that includes: guava glaze, pastry cream, manchego, strawberry sorbet, honey crumble

My experiences at Juno & the Peacock and Pluma Lounge have been nothing short of extraordinary. The attention to detail, innovative twists on classic dishes, and commitment to quality have made this establishment a new favorite of mine in St. Petersburg. I can’t wait to return and explore more of what they have to offer.

Juno-Menu
Juno Dinner Menu
Juno-Cocktails-2
Juno Cocktails and Beer
Juno-Cocktails-1
Juno Cocktails
Pluma_Food_Menu
Pluma Lounge Food Menu
Juno and the Peacock Dessert Menu
Juno and the Peacock Dessert Menu
Juno & the Peacock and Pluma Lounge
  • Readers Rating
  • Rated 4.5 stars
    4.5 / 5 (14 )
$$
  • Your Rating


  • Juno & the Peacock and Pluma Lounge
  • (727) 258 4222
  • New American, Brunch, Cocktails
    • Sun - Sat 11:00am - 10:00pm
  • View menu
  • Take Reservations: Yes!
  • 400 Beach Dr., St. Petersburg, Florida 33601,

New American Coastal Cuisine and Latin Inspired Cocktail Lounge

DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey & Mahika do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner. We do not include any large national or regional chains in our ratings and reviews. We focus on independent locally owned eateries exclusively.

PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
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