July 11, 2016


Juniper on the Water, featuring outstanding American-Mediterraneaninspired cuisine, offers dinner with an unforgettable view and a delightful ambience. Whether looking to hear great live music, catch a glimpse of the romantic Intracoastal, or enjoy a leisurely romantic meal in their elegant indoor dining room, one thing’s for sure–Juniper on the Water is waterfront dining at its best.
Visitors can relax and enjoy brunch with the whole family or sip Juniper cocktails on a night out with friends. The house signature dish
and favorite, the Seafood Paella, portrays a flavorful mix representing Juniper’s Mediterranean culture and is a must try. Other specialties include: Burrata Salad made with Burrata cheese, farm fresh tomatoes, micro basil, with a sherry vinaigrette over mixed greens; Prawns a la Plancha, large head-on prawns served with a spiced romesco, and grilled lemon; Fried Calamari, corn-meal crusted with tomato & poblano pepper salsa, lemon aioli; Steamed Mussels in a garlic chorizo broth; Salmon Tartar, with avocado, capers, kalamata olives, peppers, onions.
Then get ready to try some amazing beautifully-presented entrees: Pan Roasted Salmon with grape tomato & fennel served with herb barley; Whole Fish a la Plancha, fresh catch of the day served with sliced fennel, orange, and arugula; Frutti de Mare with clams, mussels, shrimp, calamari served over linguini pasta in white wine sauce; Boneless Ribeye, 14 oz. herbed cast iron steak served with seasonal roasted vegetables. And if you love fries, their Truffle Fries are scrumptious!

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About the owners

About a year ago, owners Scott and Sho joined forces and transformed an industry passion into reality. Juniper, meaning strength and “to bloom or flourish”, symbolizes the vision, heart and culinary passion combined by the owners. They learned every aspect of the business by working their way up through all areas of the restaurant industry—and it truly shows. After many years of experience in the hospitality field, Scott and Sho found themselves opening a restaurant to call their very own.
“It really helps you learn when you start at the very bottom and learn from both the good and bad experiences,” says Scott.

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