100 Austin Burgers: June’s All Day

 
 
June’s All Day
1722 S. Congress Ave., Austin (map), 512-416-1722, www.junesallday.com
Hours: 8am-midnight Sun-Fri; 8am-1am Sat
                          
By Mike Sutter | © Fed Man Walking | 10.13.16
 
As beverage director for two all-star Austin chefs, June Rodil was one of the best parts of the now-closed Qui, and the late Congress before that. Her acrobatic wine list and personal attention to paired flights of fancy and value brought her to McGuire Moorman Hospitality, where her influence has touched Clark’s, Jeffrey’s, Perla’s and the group’s other restaurants. Now she has a place to call her own: June’s All-Day. The building that once hosted Wahoo’s Fish Taco and Texas French Bread before that is unrecognizable in this market bistro atmosphere of French doors, checkerboard floors and bentwood chairs. But with entrees and even small plates unafraid to run $24-$38, you’ll recognize the McGuire Moorman pricepoints and the other thing most of those properties share: a top-shelf cheeseburger.
 
 
 June’s Charbroiled Burger: With a beef patty stacked this tall, fancy pickles, a regal drape of American cheese and a high-top bun with fluff and substance, it’s probably overly precious to attribute this burger’s success to a condiment. But an even layer of grilled onions and jalapeños is a sweet-hot booster that amplifies the whole package. ($16 with fries)
 On the side: If you like the hot haystack fries at sister restaurant Clark’s, you’ll like these just as much. Almost all surface area, fried to that crunchy sweet spot, well-salted and flecked with parsley.
 Wash it down: June’s pours 21 wines by the glass ($10-$18) from a bottle list that runs 70 strong, with special emphasis on the sparkling side. Beer fans get five craft drafts and twice as many bottles and cans. The $12 cocktail list includes a sparkler with cava, benedictine, OJ and egg white, a tequila cocktail sweetened with carrot juice and this one: June’s Punch, a swirl of rum, brandy, mil and absinthe brought to the table in a apothecary eyedrop bottle and poured over a single ice cube. Quite the show for a cocktail as plain and tannic as sweet tea.
 You want this cookie: Another common denominator in the McGuire Moorman equation is pastry chef Alexandra Manley and the high standard she sets across the restaurants. At June’s, the pastry banner is carried by Sarah Stevens, who not only bakes that killer burger bun, but also a Monster Cookie with chocolate, peanuts, M&Ms and more — a monster with a crusty exterior and a heart of moldable gold ($3).
 
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100 Austin Burgers
 
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(Photos by Mike Sutter © Fed Man Walking)