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Restaurant Offering a Seasonal Menu
Featuring Fresh, Local Ingredients 

370 Fifth Avenue, Park Slope, Brooklyn, NY

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About Juventino


Juventino - Professional Summary

Offering a seasonal menu featuring fresh, local ingredients, Juventino is a New York restaurant born out of a lifetime’s appreciation of good food. Juventino’s owner and chef, Juventino Avila, draws on his Mexican roots to give his traditional cuisine an unexpected twist.

As a child, Juventino Avila often visited his grandparent’s farm in Mexico, helping his grandmother prepare simple, delicious meals using homegrown vegetables and herbs. While working in top New York City restaurants and alongside some of the best chefs in the business, Avila discovered his niche for cooking with local ingredients, tracing it all the way back to his grandmother’s kitchen. He returned to what he had learned on the farm during his childhood and now, years later in his own kitchen at Juventino, he also employs an organic approach that embraces simplicity.

Located in the Park Slope neighborhood of Brooklyn, Juventino serves brunch, light supper, and dinner. With hearty yet imaginative fare like prawns and polenta or mac and cheese with a continental twist of tomatoes and olive oil, Juventino takes comfort food to a whole new level. Juventino’s menu is always characterized by a wide variety of seasonal dishes and Juventilo Avila’s skillful pairing of fresh ingredients, from seafood to steak and eggs.

Juventino is a member of Slow Food International, an organization that unites the pleasure of good food with a commitment to sustainability. Avila supports Slow Food’s philosophy in the way he runs his restaurant, always seeking the finest ingredients and partnering with local farmers and sellers to offer his customers dishes that are simple, seasonal, and tasty. Juventino accepts reservations and offers seasonal garden seating. For more information, including menus and hours, visit www.juventinonyc.com.


Juventino - Hours of Operation


Dinner served Tuesday through Sunday

Brunch served daily


Juventino - Additional Details


Juventino Avila came to appreciate fresh ingredients at an early age. Born in Puebla, Mexico, his family immigrated to Brooklyn when he was two years old. But he often visited Mexico, spending his summer vacations with his grandparents back in the town of Santa Ana Coatepec, working on the farm. This is where Juventino’s first memories of food come from -- harvesting vegetables, tending to the animals and helping his grandmother in the kitchen shucking beans and chopping herbs. Out of these childhood experiences emerged a dedication to preparing simple food using quality ingredients, a commitment that can be tasted in the dishes Juventino creates. Juventino entered his first professional kitchen in 1995 as a line cook for Nuevo Latino pioneer Douglas Rodriguez at Patria, which was rated three stars by the New York Times, but received his formal training afterwards at Peter Kump’s School of Culinary Arts in New York City, where his work-study courses exposed him to culinary stars such as Eric Ripert, Arthur Schwartz, Daniel Boulud and Lidia Bastianich. After graduating, Juventino worked his way around the kitchen in some of New York City’s best restaurants like Gramercy Tavern and Asia de Cuba, and then Maya, where his efforts helped Richard Sandoval garner two stars from The New York Times. He honed his fish cookery skills at Estatorio Milos but found his niche with local cookery as a sous chef with David Page at Home Restaurant, where, in accordance with Page’s beliefs, Juventino was able to work with the freshest local ingredients. Following his year at Home, Avila came on board at Mojo as chef, appearing on the Today Show, and in late 1999 was summoned again by Douglas Rodriguez to help open Chicama. Asked by Sandoval to consult for him down in Florida, Juventino spent time learning about the cuisine of the Florida coast with Norman Van Aken and then worked with Sandoval to open his West Palm restaurant Tamayo. But New York City beckoned him back with an exciting opportunity to become executive chef of the upscale Cuban restaurant Isla in the West Village, where he was able to showcase his talents in Latin cooking. During his tenure, Isla earned a Time Out New York nomination for Best Latin Restaurant but it unfortunately closed due to the economic downturn in the neighborhood after 9/11. It was then that Juventino decided to return to the classroom— this time as an instructor back at the Institute of Culinary Education [ICE] where, as was the case when he was a student, he had the opportunity to work alongside top chefs like Diana Kennedy and attend seminars with food science writer Harold McGee and the father of molecular gastronomy Hervé This. Avila taught for three years at ICE before returning to the restaurant kitchen. In 2007, he was offered the spot of executive chef for both Bonita taquerias in Fort Greene and Williamsburg, Brooklyn, part of the Diner and Marlow & Sons family. There he worked alongside in-house butcher Tom Mylan, where the restaurants’ emphasis on pork and beef led Juventino to experiment with the “nose-to-tail” philosophy of cooking, developing recipes that featured often unused cuts of meat -- a tasty and sustainable way to use the whole animal and not just a few parts.

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Juventino - phone number 718.360.8469
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