Juno & The Peacock

The story

Crafted with passion, served with love

A Fable on Beach Drive

Juno & The Peacock takes its name and guiding philosophy from Aesop's fable about beauty, pride, and the value of substance over show. Owners Shawn and Jeanna Damkoehler built the restaurant around that idea: New American coastal cuisine that honors the purity of its ingredients rather than dressing them up for effect. The result is a dining room where the elegance of the Florida coast meets, in their own words, "the warmth of genuine hospitality" — set directly across from North Straub Park and The Vinoy Resort, with scenic water views framing every meal.

The Kitchen and the Cellar

Director of Culinary Chef Nick Ocando and Executive Chef Tim Lentsch anchor a kitchen committed to responsibly sourced seafood, farm-fresh produce, and sustainable provisions. The Floridian seafood identity runs through the entire menu — from a raw bar stocked with East Coast oysters, hamachi crudo, ahi tuna tartare, and a full seafood tower, to composed dishes like Maine Lobster Bisque finished with butter-poached lobster and tarragon chantilly cream, Maryland Crab Cake with dijonaise foam, and a Juno Roll of seared grouper with lump crab and béarnaise. Shared plates range from Wagyu Beef Carpaccio to Monica's Cornbread with hot honey butter, and the sushi program pairs each roll with a specific sake selection — a thoughtful detail that signals how seriously the beverage program is taken here.

That seriousness is confirmed by Wine Spectator's 2025 Best of Award of Excellence, earned under Wine Director Michelle Richards and Sommelier Roderick Stewart. The list spans grower Champagnes, Burgundian whites, Napa Chardonnay, and a sake selection that includes bottles reaching into rare Junmai Daiginjo territory.

Afternoon Tea and Weekend Brunch

One of the more distinctive offerings is Tina's Tea & Bubbles — a full afternoon tea service with finger sandwiches (smoked salmon on chive cream crepe, egg salad with truffle aioli, cucumber with avocado crema), lemon scones with clotted cream, and a sweets course that includes guava con queso macarons and hazelnut mousse profiteroles. A caviar course with Kaluga Amber or Platinum Osetra can be added, and the Champagne Afternoon Tea pairs the experience with a glass of Henri Champliau Crémant de Bourgogne. Weekend brunch extends the Floridian seafood menu into the late morning, making Juno & The Peacock a destination across all dayparts.

The Team Behind the Room

Beyond the kitchen, Director of Operations Rhonda Woida and Hospitality and Private Events manager Lucy Hammond oversee a space that handles everything from leisurely weekday lunches to private dining events. The restaurant is open daily — lunch and dinner Monday through Friday, brunch and dinner on weekends — with valet parking available on Beach Drive.