June's All Day

Your evening snack to enjoy with a chilled glass of white—Mushroom Escabeche with a kick of Thai chili and fish sauce.

September in three words: you, June’s, and (Tex Mex) wine.

Tex Mex isn’t just queso, crispy beef tacos, and enchiladas verde. It’s also the theme of our new wine zine—Vol XLIV: Tex Mex Wine! Launching today!

A little surprised? That’s fair. But wines from Texas and Mexico are more dynamic than ever and, most importantly, more consistently great. We searched the deserts of Baja California, to the High Plains, and turned over every rock in the Hill Country to find the best wines that speak the universal language of vino.

So, ditch your expectations, hang up your old world bias, and come explore our latest zine for an unexpected wine adventure, Tex Mex style.

Juicy chicken surrounded by a golden crunch, with a fiery kick—that’s June’s Fried Chicken Sandwich.

A trip to June’s isn’t complete without ordering the artichoke.

Flakey, light, and delicate— June’s catch of the day with braised leeks, tarragon vinaigrette, and steamed rice.

Your glass of wine’s summer sidekicks—June’s Fresh Pulled Mozzarella and Prosciutto & Melon.

We know your love language.

June’s All Day: the place to be.

Things are really heating up at June’s All Day—like our new Pan-Seared NY Strip hot off the skillet. Dressed in chermoula, with crispy fried potatoes, olives, & seared onions, come take a bite.

Summer bucket list item: more evenings and rose at Junes.

Allow us to introduce you to the ideal summer salad at June’s—the Seared Tuna Niçoise with seared yellowfin tuna, soft boiled egg, and frisée.

Long weekends = longer time spent sipping rose at June’s.

We’ll open at 10AM on Monday for brunch (usually only available on the weekends!)—so swing by and make the most of your extra day of r&r.

Iykyk—June’s Fried Chicken Sandwich with a kohlrabi ranch slaw, hot sauce, and jalapeños 🤤

June’s All Day—at night. Evenings call for martinis and glasses of wine enjoyed in our little corner of South Congress.

Our “Appetizing Board” is just that—with a gourmet spread of pastrami smoked salmon, red onion, capers, watercress, and a wasabi tobiko cream cheese ready to be shmeared and layered on an onion & poppy bialy.

Ham & Gruyère Croquettes—the salty, cheesy snack your glass of wine needs.

Best way to finish the week? Pub Night at June’s.

We offer a weekly rotating menu featuring Indian-inspired comfort food alongside drink specials like HALF-OFF baseball bats (think Rieslings and Alsatian wines in really cool looking bottles) plus $5 pints of Old Speckled Hen. Make reservations or swing by for both classic and new favorites. Every Sunday starting at 5PM.

We're bringing the flavors of Spring to life at June's with our new Flounder & Asparagus. A light, delicate fish coated with a brown butter, caper, and lemon sauce Grenobloise topped with toasted brioche. Pairs best with your favorite glass of white on the patio.

Our first Women In Wine Wednesday is here. Join us this evening at Junes to meet one of the brilliant female minds behind our featured wines. Special guest, Julia Proctor, will be pouring her favorite bottles from 5-7PM. Come say hi and drink a glass.

If you can’t swing by today, we’ve got a handful of Wednesdays to come.

Guests include:
March 20 — Julia Proctor of Pangea Selections
March 27 — Lauren Williamson of David Mayfield Selections
April 3 — Rania Zayyat, Wine Director at Bufalina
April 10 — Izzy Woods, Assistant Wine Director at MML Hospitality
April 24 — Krista Church, GM of Neighborhood Vintiner
May 1 — Taylor Blasini of PortoVino
May 8 — Celia Pellegrini & Nicole Narro of Este Group
May 22 — April Collins & Holly Emerson of atLarge Wines
May 29 — Sophia Charow of Rosenthal Wine Merchant

Austin is home to some of the most talented, inspiring, and generous women in wine. In celebration of International Women’s Month, June’s newest wine zine, Volume XLII: Women in Wine, is our love letter to them—and to the wines and winemakers that inspire them.

June’s (and all the MML Hospitality restaurants) is lucky to work with many incredible sommeliers, importers (the angels that get the wine to Texas), and distributors (the angels that get the wine to the restaurants). On select Wednesdays from 5-7PM in March, April, and May, we’ve invited the ladies to join us at June’s to pour their favorite bottles.

Guests include:
March 20 — Julia Proctor of Pangea Selections
March 27 — Lauren Williamson of David Mayfield Selections
April 3 — Rania Zayyat, Wine Director at Bufalina
April 10 — Izzy Woods, Assistant Wine Director at MML Hospitality
April 24 — Krista Church, GM of Neighborhood Vintiner
May 1 — Taylor Blasini of PortoVino
May 8 — Celia Pellegrini & Nicole Narro of Este Group
May 22 — April Collins & Holly Emerson of atLarge Wines
May 29 — Sophia Charow of Rosenthal Wine Merchant

So come on by June’s All Day, drink featured bottles in this zine with abandon, and support the women of (great) wine.

June’s Whipped Ricotta is a work of art—playing with rich and creamy textures of ricotta paired alongside a little pistachio crunch and notes of earthy beets and a pomegranate punch.

We’re back with another MML Team Spotlight, introducing you to the incredible people behind our restaurants, hotels, and shops. This week’s spotlight is Rene Ybarbo, Assistant General Manager for .

Q: Where are you from?
A: Victoria…Texas, not Canada

Q: How long have you worked at MML Hospitality? And at what locations?
A: 5 1/2 years...June’s All Day every day. It’s the best location, why would I leave!?

Q: What is the first food you remember loving?
A: Tortillas...I remember watching my mom make them. I would wait by the stove until she put a fresh one down, I’d steal it immediately and run away.

Q: What is your desert island meal?
A: Subs from Home Slice. Sandwiches are my favorite food. Anything can be a sandwich! But the subs from Home Slice are top tier.

Q: What’s your June’s order?
A: Steak tartare and frites with a glass of rosé Champagne. The. Perfect. Combo.

Q: Favorite dish to make at home?
A: Shepherd’s Pie because it’s so comforting. When you throw a little comte cheese on top it really elevates it to a whole new level.

Q: One thing you always have in your fridge?
A: Champagne! You should always be able to find a reason to celebrate in your life!

Q: Favorite restaurant on the planet?
A: Rosetta in Mexico City. Beautiful, simply decorated, quiet elegance. The food is grounded with authentic Mexican techniques, local and seasonal ingredients but elevated and beautifully plated.

Q: Where do you like to eat on your days off?
A: I’m always trying new things. Lately, I’ve been trying to eat at all the restaurants in The Crescent shopping center (Highland neighborhood): K BBQ, Soupleaf, Uncle Tetsu, etc...

Q: You can only listen to one record for the rest of your life? What is it?
A: I am a big music guy so I don’t think I can answer this without several months of consideration that would eventually lead me into a mental breakdown.

Q: Grackles or bats?
A: Bats, I feel like if they stopped they would let me give them a lil pet on the head.

Q: Deep Eddy or Barton Springs?
A: Barton Springs, it’s got a little more natural appeal to it.

You know the drill: every Monday pop a bottle of sparkling for half-off from 5PM to close. There's no other way to start the week.

Tuna, two ways, at June’s All Day:

Tuna Crudo—with turmeric dukkah, Thai chili, radish, and Asian pear

Seared Tuna Niçoise Salad—with seared yellowfin tuna, soft boiled egg, and frisée

Happy Valentine’s from your favorite little slice of Paris in Austin. We have a limited amount of heart-shaped Linzer cookies for all you romantics and sweet-lovers out there, available through the weekend.​​​​​​​​​​​​​​​​​​Come see us and be our Valentine.

Happy Fat Tuesday to all who celebrate. Get your fix at June’s All Day with the return of our special King Cake Cruellers, available tomorrow (Feb 13), starting at 11am until we run out.

We are only making 50 of them, and if you’re the lucky chap that finds the baby, you win a $100 JUNE’S GIFT CARD.

Swing by and get your Mardi Gras on. *Max 3 cruellers per person.

Get in girls, we're going to Junes for Galentines.

Sometimes all we need to get through the day is a glass of white and a big comforting plate of pasta—specifically June’s Bone Marrow Bolognaise—with handkerchief pasta, kale, parmesan, & chili flakes.

French onion soup to hit the spot and warm the soul, please.