PEORIA HEIGHTS, Ill. -- June is located in Peoria Heights, and I decided--as long as we're looking for a place to bring that special someone--that's what I'd do.
My wife, Martha was my guest for dinner. I'm not saying that eating with photographers every week isn't romantic....no, that's exactly what I'm saying.
If you're going to June for the first time, know this is not a place you judge by how many pounds-per-dollar you put on. it's all about the taste and the presentation.
Chef and owner Josh Adams studied at, among other places, Chicago's Charlie Trotters. His restaurant has already gathered its share of accolades and awards as a farm to table eatery with low-temperature, slow cooking, bringing some new flavors to the area.
Photographer Doug Smith said the kitchen was the cleanest, and best organized he'd ever taken pictures of.
I started off with smoked Nantucket Bay scallops, Martha with a house-made duck pate with cocoa nibs.
It goes without saying: both were good. And, I've got to mention even the bread and butter on the table were special.
My main course was a Painted hills beef tenderloin with mushrooms, scallions carrots with an oxtail consomme poured over it. Martha had the striped bass. She liked her bass, but I loved my tenderloin. No really, this was the most tender, most flavorful piece of beef I can remember. You eat this slowly, hoping it will last just a bit longer.
We topped all this off with matching chocolate mousse desserts, the mousse inside a baked shell with some chocolate truffles added for good measure.
Our bill $106.09 plus tip.
June's is open from 5-pm, Tuesday through Saturday, Closed Sunday and Monday.