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2014 – Richmond Magazine

25 Best Restaurants in Richmond
“Succulent crab cakes, shrimp-and-grits and impossibly crispy fried green tomatoes have kept Julep’s high on Richmond’s list of favorite eateries, but anything Executive Chef Randall Doetzer creates will surely wow.”

2014 – Food Republic

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20 Most Iconic Tomato Dishes in America
“One of the city’s first proudly Southern fine-dining restaurants, Julep’s elevates the classically Richmond combination of fried green tomatoes and pimento cheese with a piquant Peppadew aioli. ” Emily Saladino

2012 – Richmond Magazine

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Best Southern-Inspired Dish and
Best Shrimp & Grits

“Because it’s ordered so frequently, consistency is important. ‘It’s drilled into everybody’s heads here,’ Doetzer says. ‘Anybody here could rattle off the recipe.’ ”

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

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