JUNCTION

KITCHEN OPEN FROM 11AM - 1:30AM

A welcoming Bywater tavern in a historic building on the lakeside of the St. Claude corridor, we feature 40 Beers On Tap and some of the freshest, most creative burgers in New Orleans.

Open from 11am to 2am, seven days a week, 365 days a year. 

21 & Up with ID, please.

 

12.30.16 / THEADVOCATE.COM

Bar food in HD: Finding New Orleans hangouts beyond typical sports bars (including a few family-friendly spots)

IAN MCNULTY| IMCNULTY@THEADVOCATE.COM  /  Dec. 30, 2015; 0:15 p.m.

The new year is upon us, and with it the customary food and dining ideas for a healthy start. Don’t look for any of that here.

Instead, I bring you burgers and barbecue, chicken wings and tacos and boudin and pizza for a long holiday weekend with lots of football.

New Year’s falls smack in the middle of a majestic run for football fans. The college playoffs are here, the Allstate Sugar Bowl is in our Mercedes-Benz Superdome on Friday, and many other bowl games dot the TV schedule. And if the Saints manage to win Sunday and sweep the Falcons, maybe this desultory season will have a mark of grace after all.

The mainline sports bars will be busy, and of course the convergence of the holiday and the Sugar Bowl means downtown around the Dome will be packed.

That’s fine, but there are other options. The spots below are each good for watching a game, with many TVs tuned to sports. But they aren’t typical sports bars. They’re off the beaten path for visitors, they serve bar food at least a few rungs up from the standard and some (as noted) are even family-friendly.

Junction

3021 St. Claude Ave., 504-272-0205

This bar is run by the same crew behind the French Quarter’s famed Molly’s at the Market renown. This explains for the appearance of Molly’s signature frozen Irish coffee at Junction, and even the walk-up sidewalk counter feels like a nod to Decatur Street. But Junction has its own style – namely a Deco rail road motif - and stakes its own claim with an impressive selection of 40 drafts and a specialty burger menu. They start with grass-fed beef from the owners’ family ranch upriver in in St. Amant, La.. They’re mid-sized and succulent without being too greasy, served without fuss from the bar alongside fries and wings. Junction has just a few TVs but the setting is a good one to settle in with a spread of bar food and a sampling from the taps.

10.16.15 / EATER.COM

New Orleans' Essential Late Night Eats

Gwendolyn Knapp on Oct 16, 2015, 12:15p

Looking for reliable late night eats in New Orleans? There actually is a decent variety out there these days, folks.  Here are 15 spots that serve well after midnight on the weekends (and many during the week as well) offering a range of cuisines and dining options— from sushi to charcuterie to Caribbean-inspired small plates.

 

15 Junction

Burgers, salads, wings, and various fried wonders are available until 1:30 a.m. nightly at this Bywater bar from the Molly's team, which also boasts a killer beer selection.

09.23.15 / EATER.COM

New Orleans craft beer scene is booming these days, with plenty of great spots to sample both local and hard-to-find craft brews.  Coming onto the map this month is the brand new CoBu 2 in the Paramount Building. Also, do keep an eye out for Black Label Icehouse's opening on October 2, as well as the Tchoupitoulas Beer Garden (TGB), Wayward Owl Brewing, and Urban South Brewing on the horizon.

7 Junction

The Bywater beer and burger joint has 40 drafts with a lots of local representation and tasty bar food. Keep an eye out for beer events and an ever expanding selection.

08.10.15 / GAMBIT, BESTOFNEWORLEANS.COM

Review: Junction 

Sampling a St. Claude Avenue option for beers, burgers and frozen Irish coffee

By Helen Freund @HelenFreund

Junction, a beer and burger spot that opened last winter in Bywater, sits steps away from the train tracks along Press Street, a subtle link to the restaurant's underlying railroad theme. Sleek lines, an art deco bar and wooden booths line the walls of the narrow space, giving the feel of being inside a railroad car. The burgers are named after the American railways and tracks that cross the country.

  In a prelude pop-up incarnation, the burgers were offered out of the kitchen at Molly's at the Market, which was meant to be a trial before Lloyd Miller and Jim and Alana Monaghan of Molly's and 13 Monaghan opened the restaurant. But Junction never really became a restaurant; it is first and foremost a bar — and has an impressive selection of craft beers on tap.

  The pub fare menu features a small selection of amped-up burgers, fries and wings. Service is friendly, but Junction is often short-staffed. On a recent visit, there was a lone bartender tending to bar customers and patrons in the dining area, which made for spotty experience. That can be forgotten easily once food arrives, although there are some lapses in its consistency.

  The bar menu states that burgers will be delivered medium unless diners specify otherwise, but on a recent visit three burgers arrived in varying states of doneness, ranging from medium rare to a light pink medium to a very well-done, slightly tough version. Burgers cooked medium rare or medium deliver: The caramelized char on the outside gives way to 6 ounces of juicy, lean meat that asks for little more than a thin slice of cheese and a bun.

  The bar's railroad theme takes geographic hops across the map, nodding to the flavors and cooking styles of the American Midwest, Northeast and South, among others. Creative toppings and rubs dress the grass-fed beef burgers, which are served on sweet brioche rolls from Dong Phuong Bakery.

  The New Mexico Rail Runner packs the heat and flavors of the Southwest: Roasted green chilies crown a thick patty topped with cheddar cheese and a searing aioli that leaves your lips tingling.

  The Central Vermont pushes the sweet-and-savory envelope and succeeds. Topped with oozing white cheddar, a thick slice of charred apple and applewood-smoked bacon, the medley is coated in thick, syrupy maple crema, giving the burger a breakfast-like appeal.

  One of the heartiest and best options, the Kansas City Southern, is inspired by the molasses-heavy smoked meats representative of the Midwestern city. A brown sugar and cayenne rub lends sweet, soft heat to the burger, which is topped with thick slices of cheddar, tender onions rendered sweet and soft on the griddle, sauteed mushrooms and thick, dark barbecue sauce.

  The black bean burger offers vegetarians a respite from the otherwise beef-centric menu and is topped with Monterey Jack cheese, avocado, sprouts and bright house-made salsa.

  A couple of salads, wings and a fried vegetable basket round out the menu, but the fried pickles kick it up a notch and should not be missed. The deliciously salty orbs are heavily battered in cornmeal, fried crisp and served with cool dill tartar sauce. Fries also meet the mark and are of the hand-cut variety: Skins intact, the thick sticks are fried dark brown and salted judiciously.

  The burgers are big enough to soak up the majority of an evening's alcohol intake, including any one of the bar's 40 craft beers on tap, the varieties of which are organized by geographic origin and include several excellent pale ales from the Northwest.

  Dessert is noticeably an afterthought, and the menu includes only one item: lemon cake topped with whipped cream and spiced pecans. It's better to cap the meal with a frozen Irish coffee, the French Quarter favorite colloquially known as an Irish daiquiri and a staple at the other Monaghan bars. Creamy, boozy — like an alcoholic milkshake — the potent slushy is a good reason to cross the tracks.

06.19.15 / NOLA.COM

Junction

By Todd A. Price, NOLA.com | The Times-Picayune
Email the author | Follow on Twitter 
on June 18, 2015 at 10:36 AM, updated June 19, 2015 at 3:33 PM

In the long, low and narrow room atJunction on St. Claude Avenue, you can hide in a booth in the back or perch at the bar and greet neighbors as they walk in. The newcomer has an art deco vibe and a train theme, with a speeding locomotive as its logo and a menu of burgers, like the Southern Pacific, Illinois Central or Carolina Southern, named after famous lines.

If that sounds like a gimmick, rest assured that Junction is a true neighborhood hang and not a concept awaiting franchisees. Junction shares ownership with Molly at the Market (and also sells its popular frozen Irish coffee). At Junction, the real focus is beer, with 40 taps pouring a wide range of well-priced local and regional brews.

Tip: Check the Junction website (www.junctionnola.com) for news about special showings of free movies and popular TV series.

Location: 3021 St. Claude Ave., New Orleans, 504.272.0205

Open: Daily. Parking: Street.

Prices: Beer, $3–$8; wine, $6.50; cocktails, $4–8.

Crowd: Neighbors who walk over or bike in.

Live music: No. Outdoor seating: Yes.

See also: New Orleans beer barsNew Orleans neighborhood bars

04.14.15 / EATER.COM

10 Exceptional Veggie Burgers in NOLA

Nora McGunnigle on Apr 14, 2015, 12:00p

While beef is delicious, there are some instances when a regular ole burger isn't going to hit the spot. Say, for someone who doesn't think that beef is delicious, or isn't in the mood for beef. More and more places are getting creative with veggie burger preparation, making the patties in house with ingredients like beets, beans, mushrooms, oats, and even prunes. Several of the below have popped up on other burger lists, which makes sense. If a restaurant makes a beef burger with care and pride, then it stands to reason that attention will be equally bestowed on the less carnivorous version.

1 Junction

Junction GM Lloyd Miller says that he wants to make sure that people who don't eat meat are comfortable at his beer and burger joint, so they offer a house made black bean burger topped with monterey jack, avocado, sprouts, and housemade salsa.

06.14.16 / 10BEST.COM

10 Best Pubs for Drinks, Sports and Grub in New Orleans

By Beth D'Addono
New Orleans Local Expert

New Orleans was once the brewing capital of the South. From the time the first brewery opened in 1852, founded by Swiss immigrant Louis Fasnacht where the Cotton Mill apartments now stand until 1890, the number of breweries grew to 30, mostly fueled by German immigrants seeing a taste of home. Beers like Falstaff, Dixie, Jax and Regal - made popular by its jingle, “Red beans and rice and Regal on ice" - dominated the local market. Mirroring what happened in other cities around the country, including Philly and St. Louis, breweries closed as conglomerates dominated the market. The old Jax Brewery on Decatur Street was turned into a shopping and dining complex in the 1980s. The Dixie facility flooded during Katrina, and is now made in Wisconsin. 

But just as craft cocktails are dominating the scene, craft small batch beer, made locally and regionally as well as across America, is back in the spotlight. Beer brewing has returned to south Louisiana through microbrewers like Abita, NOLA Brewing and Heiner Brau. And there are plenty of pubs that showcase the best of the best, often along with elevated pub grub and a strong helping of neighborhood cheer.  Try one, or all of these pubs for great brews and good times.

3 Junction 
This railroad-themed pub is yet another in the crop of eateries popping up like mushrooms along St. Claude Avenue. From the Molly's at the Market folks, the place is spare and casual, with the emphasis on grass-fed beef burgers with interesting toppings - like the spicy New Mexico Rail Runner burger is topped with green chiles, cheddar and a four-alarm chipotle aioli. Other pub fare includes chicken wings, pickled eggs and even a few salads. Beer lovers will high five over the 40 draft beers on tap, which span Louisiana, Mississippi and elsewhere around the United States. There is usually an Irish import on draft as well as an impressive number of craft bottles and cans. (504-272-0205)

04.13.15 / EATER.COM

Kicking off Burger Week 2015, Eater NOLA now presents the Burger Heatmap. On this map, you'll find the newest, buzziest burgers in town, alongside a few established favorites that continue to dominate the game.   Many of the new burger spots in town are taking risks and having fun these days, serving up everything from 'sliderettes' to borscht, pho, jambalaya, and even pork dumpling burgers. It's the year of the zany burger, folks. Have at it.

...

3 Junction

The crew behind Molly's At the Market and 13 on Frenchmen opened this burger 'n beer joint around the holidays and have been serving up creative takes like the City of New Orleans burger topped with a fried green tomato, remoulade, and greens and the New Mexico Rail Runner with roasted green chilies, cheddar cheese, and a housemade spicy chipotle aioli. (Note: VERY SPICY)

02.26.15 / WWNO.ORG

Food writer Ian McNulty on how St. Claude Avenue has emerged as the city’s newest restaurant row, to the tune of a half-dozen diverse new eateries opening along the same stretch in the past year alone.

We were pretty well stuffed by the time we left Red’s Chinese, a very new restaurant along St. Claude Avenue, on the Bywater side. There had been fried chicken crusted with red chiles and smoked peanuts. There’d been ginger-spiked noodles and a soup the color of burnished brass swirling with mustard greens and oversized wontons.

Clearly, we needed nothing else to eat, nor necessarily another drink. But still we pressed on, making a short diagonal jog just across the St. Claude Avenue neutral ground to visit Junction, a bar with a fresh paint job outside, an Art Deco look inside and a serious specialty in burgers made from grass-fed beef between its many beer taps.

We were led on by curiosity, not hunger or thirst. After all, from one of these spots, we could look across the street and see the other. Neither had been open just a few weeks before this visit. And more to the point, neither might have seemed terribly plausible a few years before, not here on St. Claude Avenue, a hardscrabble stretch better known in recent times for used furniture stores and auto shops than dining destinations.

But St. Claude Avenue has lately emerged as the city’s newest restaurant row. Momentum that has been building for a while now has come into focus — to the tune of a half-dozen new eateries opening here between Elysian Fields and the Industrial Canal in the past year alone.

There’s a Middle Eastern style sandwich shop called Kebab, a build-your-own-pasta parlor called Arabella Casa di Pasta, the vegan-friendly café Sneaky Pickle, and Kayla’s, a little storefront diner for plate lunches and po-boys. They join other restaurants that set up shop here a little earlier — and again note how widely the flavors range: Kukhnya, inside the music club Siberia for Slavic soul food (think pierogi and kielbasa); Sugar Park Pizzeria for New York-style pies; and Fattoush for Turkish dishes. To this add a bakery, several coffee shops, a fine wine store, even a gourmet popsicle shop that all opened in close proximity in the past few years.

It’s not happening in a vacuum. Call it reinvestment, redevelopment, gentrification or whatever you like, but the neighborhoods bordering St. Claude Avenue have seen rapid change, especially the Bywater and Marigny. Plenty of new restaurants have opened within those neighborhoods too, along with lots of other businesses. But what’s significant about these new St. Claude Avenue restaurants is what they’re doing for the old commercial corridor that connects these neighborhoods, the corridor where businesses have always been, where they fit well and where there’s room for a lot more.

As we've seen recently with Freret Street, the variety and density of new restaurants grouped together like this can put an area on the map for more attention and activity.

None of this is to suggest some pristine foodie main street as bloomed here. You’d need to be wearing some pretty rosy glasses not to notice that St. Claude Avenue is still a long way from reaching its potential. But to see where it’s headed right now, all you need is a good appetite.

02.10.15 / ZAGAT.COM

The 10 Hottest Bars in New Orleans

By Paul Oswell | February 10, 2015

New bars in New Orleans always come under the utmost scrutiny from a city of seasoned drinkers who expect great things. These new additions to the city's bar scene have all made the grade and are managing to woo fans of cocktails and esoteric spirits and beers, as well as casual drinkers. Read on for our pick of the 10 hottest bars around NOLA. 

Junction Bar & Grille

Why It's Hot: The regeneration of the St. Claude neighborhood continues apace as locals look to escape the tourist hordes of Frenchmen Street, and Junction looks set to be an integral part of that movement. It’s an outpost of the Monaghan bar empire focused on the basics: beer (40 on tap) and burgers. The bar team are NOLA veterans and the joint feels suitably assured, even as the new kid on the block.

Must-Order: There are some deliciously complex brews, including Timber Beast by Lazy Magnolia and Hennepin by Brewery Ommegang. Undecided? Their three-beer flights cost just $7.

Insider Tip: They’re big on weekly specials, with beer and food deals each night, Monday through Thursday.

01.14.15 / EATER.COM

Lloyd Miller Talks Junction, "A Beer Bar With a Really Great Little Boutique Kitchen"

by Nora McGunnigle Jan 14, 2015, 1:18p

Lloyd Miller, co-owner of the Bywater's newest watering hole and eatery, the art deco-inspired Junction, has much to say about beer, burgers, and bringing his neighbors together.

Lloyd Miller, co-owner of the Bywater's newest watering hole and eatery, the art deco-inspired Junction, has much to say about beer, burgers, and bringing his neighbors together.

Lloyd Miller has been working to bring beer bar and burger hub to the Bywater for a year and a half, after he and the Monaghans, his business partners (who also own Molly's at the Market and 13 Monaghan on Frenchmen Street), purchased the former convenience store on St. Claude back in July of 2013.

Miller is a longtime Monaghan family associate, having worked at Molly's at the Market, as well as the former production manager of local musical act/performance art group The New Orleans Bingo! Show and the venue manager at Preservation Hall. He's also, by his own account, "a frustrated fiction writer, frustrated primarily by the fact that haven't had time to do it for a couple of years now, with getting this place going."

The place he's finally gotten going is a bar called Junction, which sits in the Bywater just a couple blocks up from the Press Street railroad tracks. Junction serves well-crafted hamburgers as well veggie burgers, salads (their Caesar dressing is the real stuff with anchovies and raw eggs), and wings. They have Abe Lemoine in the kitchen, a a New Orleans lifer, who has worked at Ralph's on the Park, Muriel's, and the Den at the Howling Wolf. Everything is prepared fresh.

But Miller wants everyone to know that while the food is great, Junction is first and foremost a beer bar.

What was your inspiration for opening a beer and burger place?

I'm a simple man. I like simple things done well. Personally, I like to work with basic elements to which you can bring creativity, and make things cool that way. For me, this place was very much dictated by the location, and the structure.

The original concept of Junction is twofold: number one, we're right by the Press Street tracks, obviously, so we tapped into that train line idea to pull the bar's aesthetics from; and number two, the literal definition of "junction" is a meeting place. What's just as important to us as anything else is the idea that the two sides of St. Claude can get together in a room and hang. We got the Bywater on one side, we got the St. Claude neighborhood on the other. St. Claude is an older neighborhood with great people. To me, it's like what the Bywater used to be, back in the day. So, you know, getting the new school and old school to hang together. That's important to us. People meeting people, having experiences, enjoying themselves, making friends.

We're not trying to be the New Orleans bar with the most beer cred. That's not our angle. Our goal is to be the most accessible beer bar in New Orleans. We're a great place to start. A place where you can learn a lot about a wide variety of beers at a reasonable price and without judgement.

We want to make more beer nerds, you know. I figure, let's teach everybody and bring them along. Lord knows I'm learning. I love beer, but I don't have any pedigrees to claim except for having hit the bars in this town for a long time.

You're still learning about beer?

Always, there's always more to learn. That's why we have these lovely beer description bibles here. We do a rail, where you can do three beers for $7.

It's a funny thing, the product that we're serving, and this really goes for the beer and the burgers both, I don't have a beer on tap currently that I'm charging more than six dollars for. Everything I have on there from Louisiana is five dollars. There will come a time when I throw on a fancy beer that's gonna be a higher price, eventually, but right now we're very intent on keeping it neighborhood prices.

So we have some crowd pleaser tap lines that aren't. You know, your nerdiest beers, but that helps me keep things so that it's only $6 for the most expensive beer. We want to be accessible to everybody. That's the most important thing.

What about the burger/food aspect?

One of the really interesting challenges so far is, we've brought such an aesthetic to this, and made the bar nonsmoking, so everybody thinks it's a restaurant. When in fact, we're a beer bar with a really great little boutique kitchen. But it's a bar kitchen that's turning out a HUGE number of burgers right now. So if there's any learning curves and things like that, it's been largely in dealing with the fact that people are not exactly sure what to expect from us. Some people are coming in looking for a table-waiting dining experience, so trying to learn how to modify everybody's expectations. But as long as everybody's smiling and having a good time, it's cool, but I got one guy in that little room in there a lot of the time, and they're doing an amazing job of turning out these burgers.

And we've had to turn away a lot of people with children and babies, and it's heartbreaking a little bit, because apparently the neighborhood was starved for good, simple, creative food. People are really excited for new food around here, Red's Chinese across the street is doing great. But we are a bar, so we can't have the children. And we've got a great jukebox.

But I'm not going to be the guy who's like "I'm so upset that we're selling so many burgers!" I'm super thrilled that anybody wants to buy a lot of anything I have. We're still new. It's not our first rodeo, but it is a different horse.

This is a narrow menu, it's a bar menu, you know what I mean? Yeah, there's like 8 different kinds of specialty burgers, but it's burgers. Some fried stuff, which is also really good, and some salads, because you can't eat a burger every day.

The other thing about the burger - it's not only a single animal grind, it's the entire animal. So the coolest thing is, it's not just the chuck. It's the chuck plus all the leaner bits and all the choice tasty bits. So it's a pretty dense burger. Still very juicy, but it's not as fatty. We cook them on the flattop under the hat, so they stay nice and juicy. So it took a minute to learn how this stuff acts. Cooking it to temperature is different with this, because it doesn't have that fat content running through it to convey the heat quite the same way. So that was another learning curve. But they're really ridiculously good.

These burgers are $9, and while it kills me to think about charging any more than that, that's the same price you're paying for like a frozen patty in a lot of places. Whereas here, we are very proud of our food. We're using our own animals from the Monaghan's Monala Farms in St. Amant, LA. It's one animal at a time, it's a single animal grind, and it comes straight from there to here, 100% grass fed, hormone free, and um, yeah. Nine dollars. Just like you'd get for a frozen patty.

For $20, you've got a beer, you've got a burger, you've got a side of fries, and enough left over to leave a good tip.

So what was your process for selecting the beer that you're serving?

The process was largely meeting with our distributors, doing tastings, and really learning about the broad swath of types of beers available these days. It's such a new game, it's such a great time for beer right now, it's so exciting that there are so many Louisiana beers, craft beers available, all of a sudden. And also just in the tri-state region area, there's so many new breweries and distilleries. It's just super exciting. So it's really just a question of, as with all things, absorbing everything that's out there, and then picking through it for the best variety. I think that's what we've got here - we don't have a crazy number of IPAs, we've got a decent spread between your classic imports and then as far as crafts go, I like to have something from everywhere, and I don't think that we're doubling up too much. We've got a couple of porters, a couple of stouts, a couple of IPAs, a couple of Americans. Our first keg to blow was the Scrimshaw Pilsner. And then the second was Gnarly Barley's Catahoula Common.

We've got some cool bottles, though, we've got the Lenny's RIPA, we've got Brother Thelonius. So it doesn't stop at the taps, we've got about 30 more brands in bottles and cans.

We're going to start doing events for the beer folk. We're really getting hammered at meal times, people are really coming in at meal times to eat, so we gotta make sure we're getting the beer crowd in when they're done.  The key challenge is, we are trying to get the word out that we are a bar, in fact.

What are your thoughts on the local craft scene?

I wouldn't say I'm the best one to forecast on this sort of thing, though I'm very excited to start taking a part more actively in it. I'm really looking forward to American Craft Beer Week, believe me, we watched these events tick by last year, just dying, like "man, we wanted to be open by now!" Something that's been so taken for granted for so long, so people are finally realizing it, and mastering all the elements of the alchemy that really goes into these things.

I'd say that there's a danger in taking all of this too seriously. Yes, there's a near miraculous alchemy that happens when you balance your brew elements just the right way, but let's not forget why we drink the stuff in the first place. What we have today is a better vehicle by which to arrive at our good times. But a perfect beer without good company is worthless. Let's talk about beer, but let's drink the beer, meet new people, and learn a bit about the world around us while we're at it.

What are your favorite beers on now?

I'd say that my favorite beer of the moment is the Courir de Mardi Gras. I'm really excited aboutGreat Raft beer, and I really like the Ommegang Hennepin right now. I really like the local beers so much - that NOLA Rebirth is so good, the Chafunkta Kingfish cream ale. Really, though, there's not a beer up there that's not exciting to me. They're all my babies.

You know what people really like though? The Green Flash West Coast IPA, that's really good. I love having a rotating seasonal from Brooklyn, a rotating seasonal New Belgium, they're just such great, solid companies that you can almost forget about them, because they're so reliable. The Brooklyn right now is their ½ Ale. It's a farmhouse/saison style and it's got 3.4% ABV, and we recommend that for, like, lunchtime. The 40 Arpent Milk Stout has been flying out of here.

We're hope to get together with everyone to do really great events. Southern Prohibition is great, we've got their Jack the Sipper on draft and their Devil's Harvest in cans, Though we're probably going to switch the Devil's Harvest for Suzy B, just to have a bit more of a berth between the two. Founder's Porter is one of the highest rated beers out there.

There's just so much work to do, and I'm still trying to figure it out. Like, I really need to make table tents listing everything, all our seasonal beer, our seasonal bottles and cans. And Lagunitas, that's super exciting to have, but I only have them in the bottle right now. Part of that is, I made these selections a while ago. So we've adapted some of them as we've gone along, and they're going to rotate, for sure.

We've gotta have the most taps this side of Canal Street. Markey's is up to 26 or 27. You don't want to kill yourself, we don't play that tap game. I think 40 is a good, solid number. You got some crowd pleasers and some that are more narrow focused. You know, I put Bass on tap, because when was the last time you saw Bass on tap? That was another one of my first loves.

What else do you want people to know about Junction?

We're basically sitting under a pile of good product. We said that from the beginning, "that'd be a good problem to have." We have the good problem. It's been busy. And we're really looking forward to people getting to know us as a late night destination. And this block has a great, well lit perimeter, and people smoke outside so there are eyes on the street, this is a block of St. Claude that's really turning over, though times of change can be tumultuous.

It's really felt like the right thing in the right place at the right time. And I think we're seeing that proven, and nothing could be more exciting. It's fun to have to run. As long as people realize that we're still newborns, but we're learning fast.  It's all about the basic elements, creatively presented. That's what the best stuff always is, I think.

When you walk into an environment that's thought out and comfortable, you leave the outside behind. You feel taken care of. This is my happy place. Which is good, especially the days I have to spend 15 hours a day here. I'm just looking forward to a month from now, when everything's really organized, because that stuff just takes time. One thing at a time.

01.16.15 / CRAFTBEER.COM

10 of New Orleans’ Best Beer Bars & Restaurants

By Nora McGunnigle

New Orleans, a city known more for its to-go cups than its quality beverages, has had some problems with craft beer. Five years ago, it was assumed that no one in The Big Easy, resident or tourist, wanted to drink craft beer. When this assumption was finally proven wrong, bars with little experience in the craft beer world struggled to keep up with demand—and the result was often a quagmire of untrained staff, questionable draft lines, old beer, frozen glasses, and a selection limited to wheat beers and lagers.

But things are quickly getting better. In recent years, the city’s distributors and the state’s breweries have stepped up to guide inexperienced bars and restaurants towards best practices in serving beer, and have educated them on a wider variety of styles.

As a local, I’ve watched with growing pride as the 10 New Orleans beer bars and restaurants below either started strong right out of the gate, or adapted to the demands of craft beer and craft beer consumers.

4. Junction | 3021 St. Claude Ave.

Junction is new on the scene, having opened in the Bywater neighborhood at the beginning of 2015. Though Junction is well-known for its delicious burger menu, manager Lloyd Miller says that he runs a beer bar first, and a burger joint second.

Miller and his team are committed to working with local and national craft breweries. Every other Thursday, you can find brewers and representatives from breweries like Chafunkta Brewing, Brooklyn Brewing, Southern Prohibition and Lagunitas on hand to meet customers and share their beers.

The beer list has a few standards that are always on tap, like Southern Tier’s Live, an American pale ale that’s one of my personal favorites. Junction also cycles through new beers and seasonals regularly. The bar’s beer menu is great for educating new beer consumers — it’s a flipbook with brand graphics and extended information about each beer.

12.30.14 / NOLA.COM

6 facts about Junction, now open on St. Claude Avenue with burgers and beers

By Todd A. Price, NOLA.com | Times-Picayune
Email the author | Follow on Twitter 
on December 30, 2014 at 2:45 PM, updated December 30, 2014 at 4:06 PM

Junction, the new bar and burger joint on St. Claude Avenue, boasts an art deco decor. (Courtesy of Junction)

Junction, the new bar and burger joint on St. Claude Avenue, boasts an art deco decor. (Courtesy of Junction)

Lloyd Miller, in partnership with the owners of Molly's at the Market and 13 Monaghan, opened Junction on Dec. 26. Here's six things to know about the new bar and burger joint:

  1. The burgers have a train theme, like the City of New Orleans with fried green tomatoes, remoulade and greens or the Carolina Southern with fried pickles, white cheddar and ranch. More importantly, they're all made with grass-fed beef from St. Amant.
  2. Wings, salads, fried vegetables and pickled eggs round out the menu.
  3. The 40 taps pour craft beer from Louisiana and beyond.
  4. To ensure that the neighbors come back, Miller kept the prices low. The burgers are $9 and all Louisiana beers are $5.
  5. The art deco decor was picked to complement the long, low room.
  6. Junction took over the old A&N Grocery. The convenience store's cooler was salvaged and now stores cold beer.

Junction opens daily from 11 a.m. to 2 a.m. The kitchen closes at 1 a.m.

Junction: 3021 St. Claude Ave., New Orleans


12.29.14 / GAMBIT / BESTOFNEWORLEANS.COM

Junction now open on St. Claude Avenue

POSTED BY SARAH BAIRD @SCBAIRD ON MON, DEC 29, 2014 AT 9:11 AM

The facade of Junction, which opened Dec. 26.  Photo Credit: SARAH BAIRD

The facade of Junction, which opened Dec. 26.  Photo Credit: SARAH BAIRD

The Bywater's hotly anticipated burger and beer joint, Junction, is now officially open in its new home at 3021 St. Claude Avenue.

The restaurant, which opened quietly Friday, has a streamlined, appropriately railroad car-style feel, with wooden booths and a classically crafted art deco bar that give the spot a sense of laid back timelessness.

photo credit: SARAH BAIRD

photo credit: SARAH BAIRD

The menu features railroad-themed burgers, including several that were previewed this summer at Molly's at the Market. The "Iowa Interstate" burger features a thick, medium-cooked beef patty topped with bacon, blue cheese and a finely minced corn relish. The supremely heat-packed New Mexico Rail Runner burger is topped with green chiles, cheddar and a four-alarm chipotle aioli.

Pub food classics also are featured, among them chicken wings in various styles (buffalo, Memphis, "crescent") and a throwback tavern stalwart: the pickled egg. The pickled egg (cured in-house) also makes a cameo on the pickled Cobb salad, which doubles the pickled pleasure with the addition of a tangy red wine vinaigrette.

photo credit: SARAH BAIRD

photo credit: SARAH BAIRD

Beer lovers will rejoice about the 40 draft beers on tap, which span Louisiana, Mississippi and the four corners of the United States. (The international draft beers on tap are primarily Irish.) In addition, an impressive number of craft bottles and cans position Junction as one of the finest up-and-coming beer hubs in the city.

Junction is open seven days a week, from 11 a.m. until late. For more information and a full menu, visit their website.

REVIEWS? REVIEWS! REVIEWS...

Howdy, folks!

Welcome to a new segment on JCT WEB CENTRAL that we're calling: ZAT DEY SAY?

On the off chance you don't speak hep-cat, we just wanted to let you know that we'll be using this space to share with you the opinions of them what like to publish their thoughts and reviews of our humble establishment. 

Yep. It's a REVIEW ROUND-UP.

So, if you haven't spent time with us in real life, here's maybe some idea of what you can expect!

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