June, the highly anticipated new bi-level concept from the award-winning team behind The Keefer Bar, one of North America’s 50 Best Bars, will officially open its doors on April 10, 2025. Situated on an iconic street corner in Cambie Village, June invites guests to step into a world where brasserie charm meets spirited revelry. Upstairs, indulge in French-inspired West Coast fare, while downstairs, inventive cocktails keep the night going. Limited dining room reservations can now be made online.
The bi-level, 4,500 square-foot space features 100 seats upstairs, and 35 downstairs (coming soon), with three forthcoming patios.
“June is our vision of a neighbourhood brasserie that offers both warm hospitality and a truly immersive experience, from dinner to late night,” explains co-proprietors Cam Watt and Keenan Hood. “The team has done an exceptional job with the food and drinks menu, and we can’t wait to open our doors, starting with our dining room, and later, our cocktail bar. We want people to settle in, stay a while, and enjoy great company in a space unlike any other in Vancouver thus far.”
For dinner, guests can indulge in June’s sophisticated West Coast-French brasserie menu. Created by head chef Connor Sperling (previously Published on Main, Boulevard), dishes include: appetizers such as Scallop with citrus beurre blanc; Crab Dip with spiced madeleines and dill; and Beef Tartare with calvados, egg yolk, and potato chips. Larger dishes feature a variety of fresh local seafood, such as: Mussels with fino sherry, chili, and petite frites; Halibut with almond, saffron, and spring legumes; and Steelhead with herbs, truffle and walnut.
There will also be some fun happy hour and late night snack surprises, such as a June Dog and Mini Hammies.
“With our dinner menu, it was important for us to curate an experience that isn’t too fussy, but still elevated and special,” explains Sperling, who played a key role alongside Published on Main’s executive chef Gus Stieffenhofer-Brandson when the restaurant earned its Michelin star. “We’re serving up some French brasserie classics, like tartare, but we’re also putting our own June take on things – French ravioli with Beurre d’Isigny, a version of French roast chicken with Loong Kong, and of course, steak frites. We’ll definitely have some nostalgic sweets like banana soft serve and chocolate madeleines.”
The cocktail program, collectively designed by bar director Amber Bruce, bar manager Satoshi Yonemori (previously Grapes & Soda), and head bartender Riley Maggs, is at once refined, yet full of whimsy and depth, with bold use of botanical, herbal, and tea-infused elements. This is illustrated by its collection of signature drinks, punctuated by French and Japanese influences, such as with the Genmaicha Clover Club (Beefeater gin, grappa, lemon, raspberry, horseradish, honey, egg white), Sunflower Mauresque (Pernod, fino, tarragon, sunflower orgeat, lemon, milk, soda), and Blue Fizz (Absolut vodka, lime, calpico, blue banana, egg soda).
Other highlights include an exclusive craft ice program, along with an expertly dialled Martini Menu, featuring four such as the Classic June Martini, and the Burnt Gibson (Beefeater gin, dry vermouth, persimmon mignonette, Islay mist, pickled onion), each poured directly from the freezer so they are chilled to perfection.
“When Satoshi, Riley, and I started working on the cocktail menu, our goal was to create drinks that would capture the essence of recognizable classics, as well as options that are entirely unexpected and playful,” says Bruce, who helped lead the Keefer Bar team to earn a spot on North America’s 50 Best Bars list. “Every drink, including our non-alcoholic section, is designed to complement the exciting brasserie energy of June – be it a sip at the bar, a pairing with dinner, or soon, cocktails and snacks in our intimate downstairs bar.”
Acclaimed Mexico City-based architect Héctor Esrawe, who also designed Watt’s Acre Resort in San José del Cabo, Mexico, breathes life into the expansive bi-level space and “embraces a design strategy that honours the character and scale of the original site. The result is a warm expression of contemporary dining—a relaxed, sophisticated, and welcoming experience.”
“From the very beginning, creating a positive, inclusive culture and crafting a welcoming space for everyone has been at the heart of our vision for June,” adds Letícia Castro, general manager, June. “Putting together a group of people that matches this energy was very important to me. Every decision—whether it’s the individuals who make up our team or the details woven into the details of the space—has been made with intention.”
“June is truly a labour of love, a dream realized by all of us who’ve poured our hearts into it. It’s not just a place; it’s a testament to our shared passion and dedication.”
June officially opens its dining room on April 10, 2025, with soft opening days prior. From there, it will be open seven days a week, from 5 p.m. to late. Limited dinner reservations are now available online. Its downstairs concept will open at a later date.
Private bookings are welcome and enquiries can be made by emailing bookings@juneoncambie.com.