Freshly Julian

Julian, the intimate Brookside restaurant owned and operated by Chef Celina Tio, delights in a fresh, surprising and satisfying approach to dining that updates old favorites like fish ’n’ chips and hush puppies and dazzles with inventions like sautéed beef with gorgonzola polenta and agro-dolce mushrooms. Local ingredients abound. The house-smoked salmon deviled-egg crostini features eggs from Campo Lindo Farms, located about 35 minutes outside the city, which also raises the free-range birds for Julian’s chicken breast with spelt and tomatoes and okra from Simple Food (organic heirloom produce and free-range chicken eggs) with a sauce based on Shatto Milk Company’s cream. Shatto cream (from cows not treated with growth hormones) also comes into play in the restaurant’s dreamy dessert that pours flambéed organic peaches from Simple Food over angel food cake made with Campo Lindo eggs.

Open for lunch Wednesday-Saturday, for dinner Monday-Saturday, Sunday brunch. 6227 Brookside Plaza, 816.214.8454,