Junior's Restaurant & Bakery

We visited the Brooklyn location of Junior’s Restaurant, and it was exceptional. Imani was our server, and she did an outstanding job taking care of us. We ordered the steak and eggs the steak was a fajita-style steak and definitely a … More

Elizabeth Jimenez 2 months ago

I looooove Junior’s! It’s just old-school comfort to me. The classic decor with all the celebrity photos framed, the vintage red decor. I dunno why, but it feels like home. Recently, I had the Reuben sandwich with fries and it stood out as … More

Sweet T 2 months ago

Great food at decent prices. The portions were large and the service was great. The Oreo cheesecake was insanely delicious and his dessert was so large he couldn’t finish it. We would eat here again. More

Olivia C Sens 4 months ago

This was the spot when I was growing up. High standards, great food and atmosphere. Now what I’m witnessing is the slow demise of an American icon that has been reduced in status to a run of the mill fast restaurant. The quality of food has … More

cory thomas 4 months ago

Junior’s Restaurant & Bakery is one of those classic New York institutions that leans heavily into traditional American diner culture, with large portions, comfort driven dishes, and a menu that reflects decades of crowd pleasing staples. Originally opened in Brooklyn in 1950, Junior’s built its reputation on New York style comfort food and its iconic cheesecake, becoming a staple tied closely to the city’s diner and deli culture. It’s the kind of place where the food isn’t trying to be modern or reinvented, but rooted in familiarity, volume, and tradition. We started with the fried mozzarella sticks, made with breaded mozzarella and served with marinara. They were one of the highlights, crispy on the outside with that stretchy, melty center. Simple, nostalgic, and exactly what you expect from a classic appetizer. For the mains, portions were generous across the board, very much in line with traditional diner style plating. The steak burger came on a soft bun with lettuce and tomato, served with fries and onion rings. Burgers like this are rooted in early 20th century American diners, where ground beef patties became a quick, affordable staple. The patty had a nice sear, giving it that slightly charred, beefy flavor, but overall leaned more straightforward than standout. The pastrami Swiss burger, also served with fries and onion rings, was layered with sliced pastrami, Swiss cheese, lettuce, and tomato. It’s a very New York style addition rooted in deli culture. Pastrami, originally from Eastern European preservation methods using curing and smoking, became iconic in NYC Jewish delis, adding that salty, peppery depth. It worked, but could’ve used a bit more balance so one element didn’t overpower the other. The onion rings were disappointing. The batter was thick and overly flour heavy, with barely any onion inside, so you don’t really get that sweetness or texture you’re supposed to. The BBQ ribs and fried chicken combo came with fries and coleslaw. The ribs were glazed in barbecue sauce and tender with a decent base flavor, but they needed more sauce to fully coat and enhance the meat. Barbecue ribs are rooted in Southern American cooking, where slow cooking and sauce layering are key to building flavor. The fried chicken, dredged in seasoned flour and deep fried, had a crispy exterior but came out dry inside, which took away from what should be one of the stronger dishes. Fried chicken, also deeply tied to Southern food traditions, relies on keeping the meat juicy while maintaining a crisp crust. The coleslaw, made with shredded cabbage and dressing, added some acidity and crunch to balance the heavier items. The brisket platter was served with mushroom gravy, mashed potatoes, and vegetables. Brisket, a tougher cut from the lower chest of the cow, is commonly used in both Jewish and Southern cuisines because it benefits from slow cooking to break down connective tissue. Here it was paired with a savory mushroom gravy that added richness. The mashed potatoes, made with butter and cream, were smooth and worked well to absorb the sauce, while the vegetables added some balance to the plate. The open roast beef sandwich came with sliced roast beef on bread without gravy. It had that classic diner feel, but the sandwich itself was a little dry and would’ve benefited from either some sauce or a side like fries to help balance it out. Service wise, the staff was kind and welcoming, but a bit slow. Water glasses were often left empty, and the pacing throughout the meal could’ve been better. Junior’s is appreciated for its large portions and nostalgic New York feel, especially for classic comfort dishes, but the experience can be inconsistent. Some dishes are executed well while others fall short in seasoning or texture, and service, while friendly, can feel a bit slow during busy times. Consistency in execution and a bit more attention to detail would elevate it from good to memorable. Order type Dine in Meal type Dinner Price per person USD 20–30 Food: 3 Service: 3 Atmosphere: 5 Wait time No wait

Kimberly Lim Legaspi 4 months ago

I purchased 2 of the chocolate peanut butter cupcakes, and they were horrible! Very hard to unwrap the cupcake from its liner (see attached torn liners) and they were very hard. The peanut butter toppings were decent, but the actual cupcake … More

Jaivelle Reed 5 months ago