While Juniper & Ivy certainly generated plenty of heat right off the bat with its creative, locally sourced cuisine (and even got props from Architectural Digest), the restaurant also proved to have staying power and is celebrating its fifth anniversary this month. Granted, a few things have changed. The restaurant is now under the daily guidance of executive chef Anthony Wells, and plenty of menu items have come and gone along the way. “We experiment with cuisine,” says Rosen, “and over the past five years, at any given point we might look at an old menu and ask, ‘Whatever happened to that dish?’ ’’
For their anniversary, they opened the discussion to their Instagram followers, asking which past dishes they missed most. In response, the culinary team is putting three of those oldies-but-goodies back on the menu each week—including Foie Gras French Toast, BBQ Carrots, Chicken Ballotine, and Duck Pancakes.