Welcome to Juventino's Yola Site
Founded by Juventino Avila, Juventino is an exciting new
restaurant in Brooklyn, New York. Located in Park Slope, an eclectic
Brooklyn neighborhood, it caters to New York City’s diverse food
culture. Juventino offers seasonal menus that embrace the Slow Food
philosophy with selections that are prepared from locally sourced
ingredients. Open for both dinner and brunch, the restaurant offers a
variety of fresh oysters and cheeses, as well as fish and meat dishes.
Juventino Avila’s Mexican heritage also shines through in Mexican dishes
that are prepared with a creative twist.
The concept for
Juventino grew from Juventino Avila’s desire to open a neighborhood
restaurant that showcased his love of expertly prepared, fresh, simple
foods. Although he moved with his family to New York at the age of two,
he regularly visited his grandparents in Mexico and worked with them on
their farm. Avila’s experiences harvesting vegetables, caring for
animals, and helping his grandmother in the kitchen formed the
foundation of his food philosophies.
Juventino Avila began his
career in 1995 working as a line cook for Nuevo Latino pioneer Douglas
Rodriguez at Patria in New York City. After stints with many renowned
restaurants, including Gramercy Tavern, Asia de Cuba, Maya, Estatorio
Milos, and Home Restaurant, he became a chef at Mojo and appeared on The
Today Show. In 1999, he was asked by Douglas Rodriguez to assist with
the opening of Chicama.
After the events of September 11, 2001,
Juventino Avila decided to become an instructor at the Institute of
Culinary Education. In 2007, he returned to the restaurant world as the
executive chef at Bonita, where he worked with in-house butcher Tom
Mylan. His work there led to a feature story in The New York Times.
After working at Bonita, Avila accepted a position as a consultant to
Chef Brad Farmerie. He trained kitchen staff for Double Crown, which was
awarded two stars by New York Times columnist Frank Bruni. Juventino
now stands as the wonderful culmination of Avila’s life and experiences
in the culinary world.
