2009 – Flavor
“Julep’s New Southern Cuisine is known for showcasing southern culinary masterpieces. These masterpieces are not only in the form of dishes, but also come as cocktails. ” Kathleen Whitlow
2009 – Richmond Magazine
“Richmond’s new speakeasy mixes clas and craftsmanship in its cocktails ” Jason Tesouro
2009 – Style Weekly
“[Bobby Kruger] makes his own blueberry-thyme jam for a gin cocktail, along with an avacado-coconut emulsion; diffused watermelon sour mix, a muddled lemon, lim and cilantro for margaritas, and soon his own bitters and tonics. ” Deveron Timberlake
2009 July/August – River City Mag
“The speakeasy…entices growing crowds of Richmonders who are discovering… a world of sophisticated martinis, made largely from locally-grown, and obviously fresh ingredients.” Steve Cook
2009 – Dine Magazine
“Bobby Kruger, craft bartender at The Mint in Shockoe Bottom, has reimagined the inner space of Julep’s New Southern Cuisine as a sultry speakeasy with the most innovative libations between here and the District of Columbia. ” Jason Tesauro
2009 – Punch Drunk in Style Weekly
“Try it [the old fashioned] professionally mixed at the not-quite-secret Richmond speakeasy, the Mint (in Julep’s after 11pm) with local mixology king Bobby Kruger ” Jack Lauterback
2006 March – Continental Magazine
“Fried green tomatoes serve as a source of ongoing inspiration for Kevin Wilken, the 28-year-old executive chef of Julep’s.That fresh twist on an old classic is a quintessential example of Wilken’s style. ” Lisë Stern
2006 January – The Ultimate Dining and Entertainment Guide
“There really must be a coming together of atmosphere, service, and, of course, great food, to make any restaurant truly special. Julep’s uniquely blends these three elements to create an unparalleled dining experience.’” Steve Cook
2005 September – Virginia Magazine for Women
“Amy wanted to capture the flair and fare of the South through the food and ambiance of Julep’s. For her, the most enjoyable aspect of her career is the ability to ‘create special memories for people.’” Gemma Driver
2005 April – Richmond Times-Dispatch
“Where else in Richmond can you find fried green tomatoes accompanied by arugula pasta. Executive Chef Kevin Wilken serves up that southern appetizer and much more this season as Julep’s introduces its new spring menu.”
2005 January – A Taste of Virginia’s History
“The food here is as interesting as the history. Chef Eric Cohen serves up a fresh take on Southern cuisine.” Debbie Nunley and Karen Jane Elliott
2004 April – Richmond Magazine
“The unusually high hopes I had for Julep’s indeed were met, and, in some cases, exceeded.” Martin Gravely
2004 March – Richmond Magazine
2004 February – Richmond Woman
“Julep’s features great food, service and décor that can hold its own anywhere.” Bentley
2003 – Richmond Times-Dispatch
Best Waiter
2003 October – Richmond Times-Dispatch
“An elegant twist on tradition.”
“Throughout it all, the service was impeccable. All questions were answered, our waiter was friendly but unobtrusive and the food arrived promptly and was served with pride.” Karen Owen
2003 August – Style Weekly
“Julep’s has the potential to become one of the premier restaurants in town.” Randall Stamper
