What they have to say about Julep's New Southern Cuisine:

March 2006 – Continental Magazine
“Southern Comfort” (507 KB)
“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

January 2006 – The Ultimate-Dining and Entertainment Guide
“West End's Best for Romantic Dining” (137 KB)
“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

September 2005 – Virginia Magazine for Women
“A chat with owner, Amy Caboniss” (901 KB)
“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

April 2005 – Richmond Times-Dispatch
“Best Richmond cuisine” (380 KB)
“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.”

January 2005 – A Taste of Virginia's History
“B is for Bistro” (1.28 MB)
“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

April 2004 – Richmond Magazine
“Southern fare, nouveau flair” (390 KB)
“The unusually high hopes I had for Julep’s indeed were met, and, in some cases, exceeded.” Martin Gravely

March 2004 – Richmond Magazine
Best New Restaurant “Top Seven Sensations of Richmond” (850 KB)

February 2004 – Richmond Woman
“A pleasure for all the senses.” (631 KB)
“Julep’s features great food, service and décor that can hold its own anywhere.” Bentley

2003 – Richmond Times-Dispatch
Best Waiter

October 2003 – 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

August 2003 – Style Weekly
“Subtle, complementary flavors highlight Julep’s “new southern cuisine.” (465 KB)
“Julep’s has the potential to become one of the premier restaurants in town.” Randall Stamper