June team: Satoshi Yonemori, Keenan Hood, Connor Sperling, Letícia Castro, Amber Bruce, Brandon Shopland, Marlo Panucci
When preparing myself for my first proper visit to June – the new French-inspired cocktail forward concept from the team behind The Keefer Bar —I was expecting it to be cool, of course. But not that cool. If June were a person, she’d be the one everyone notices at the party—not because she’s loud, but because she’s unbothered, sharply dressed, and genuinely curious about you. There’s a certain stylishness, yes, but also a kind of ease and self-assurance that feels almost airborne—like just being around her makes you feel sharper, funnier, more interesting.
That same energy lives in the room. It’s in the way the service moves, in the tone of the space, even in the way a Martini lands. Everything at June gives off personality – not in a flashy or loud way; just considered, confident, and quietly (but undeniably) magnetic.
Back in July 2024, when I first stepped into the construction zone that would eventually become June, it was a gutted shell of dust and rubble. With a handful of renderings to inform the vision, and knowing what I did about the concept, I imagined it as The Great Gatsby meets Blade Runner, seen through a wabi-sabi filter. And honestly, many of those descriptors still hold – especially downstairs, where the rounded ceiling glows golden, the textures are plush, and the ambience is moody. But now, having seen the room full and in-motion, those references dissipate, replaced by classic French brasserie style. Not the obvious chequered floor, zinc bar, and Thonet chairs kind, though. At June, it’s all in the details.
June | Photo by the talented Juno Kim
Designed by Mexican architect Héctor Esrawe, June’s interior is grounded, composed, and full of presence. The 17th/Cambie-facing entrance opens into a world that’s soft and sculptural, with poured concrete underfoot, natural wood and brushed copper touches throughout, and a clear focus on form, flow, and symmetry. Immediately to the right, a long curved bar stretches through the room like a backbone: modern and commanding but with a kind of feminine poise. Its base is washed in soft pink and lit from beneath, lined with matching rose-toned stools. It doesn’t shout, but it absolutely holds court. A large circular window bordered in copper lets in a halo of daylight, offsetting the otherwise sultry palette. Upstairs, there’s room for 100 guests; while the downstairs lounge area (coming soon) adds another 35, along with three patios still in the works.
Pasta For Rachel at June | Photo by the talented Juno Kim
Last summer, I sat in on a couple of back-to-back tastings with the June crew while they were working through early versions of the menu. Even then, as the plates passed between a dozen people, scribbling notes between bites, it was clear: Chef Connor Sperling can cook. Up until that point, and given the team’s pedigree, I’d figured June would skew cocktail-forward. But halfway through my first test-kitchen bite, I knew I’d underestimated the concept. Clearly, it wasn’t going to be just about great drinks. This was the full deal.
Sitting at June’s bar this past weekend, that same interesting yet exacting cooking kept coming, plate after plate. Everything arrived looking sharp and landing just right – flavours layered, technique tight. Which is no small feat in a full room on night one. Clean, punchy, and assertive, the Pepper Bluefin with legumes, piquillo escabeche, and toasted hazelnuts, was probably my favourite bite of the night. The Steelhead, finished with herbs, truffle, and walnut, was rich without being heavy. And Pasta for Rachel (a single uncut sheet soaked in almond, saffron, and brown butter) was one of those dishes that makes you pause mid-bite. Yes, you’ve had pasta – but you haven’t had it like this. It’s hard to imagine any reality where this does not become a June cult favourite.
In short: Chef Sperling’s menu is tight and technically dialled in, but it’s also playful in all the right places. Even the snacks show it: Mini Hammies and the “June Dog” built for late nights. Finish with banana soft serve or a still-warm chocolate madeleine, and it all clicks into place.
The talent pool behind June’s bar in and of itself is enough to feel confident about what’s coming out of its shakers. (If you know cocktails, you’ll recognize the names: bar director Amber Bruce (The Keefer Bar), bar manager Satoshi Yonemori (Grapes & Soda), and head bartender Riley Maggs (also The Keefer).) But once the menu is in front of you, and you actually start reading – let alone drinking — that’s when it registers. This program is smart, fluent and refined, but never precious.
Clearly, French and Japanese elements anchor the list, but it’s not a theme so much as a current running beneath each drink. I tried the ABC Sour, Sunflower Mauresque, and Blue Fizz: all were playful in concept, meticulous in execution. The Martini list is serious: four variations, all poured from the freezer; including the Burnt Gibson with persimmon mignonette and Islay mist. And then there’s the ice: June’s got three machines humming away, each dedicated to a different style; plus block freezers for the hand-carved stuff. On your way downstairs, there’s even a window into the ice room itself, where you can see cubes stacked and arranged like diamonds in a jeweller’s case. But it’s not just for show. Every cocktail arrives at the table cold, clean, and cut to suit, whether chipped, chunked, or crystal-clear.
The wine list, shaped in part by This Is Wine School, is tight and expressive. A small run of sake, sherry, beer, and low-ABV options rounds things out. Altogether, it’s the kind of bar program that’s layered without being laboured.
June officially opens its dining room on Thursday, April 10th, 2025. From then on out, they’ll be open daily, from 5pm until “late”. Limited dinner reservations are already available online. DETAILS HERE
In the meantime, take a look at our pictures below:
WHY WE CARE
This team of hospitality pros isn’t just poised to return a little economic stability and cultural vibrancy (along with neighbouring restaurant, Elio Volpe) to Cambie Village – which has been feeling the disruption of construction for years now. This assembly of talent undoubtedly have the right combination of experience, vision, and track record to create something that will register on an international level [“knock on wood”].
OPENING CREDITS
Cam Watt | Co-proprietor
Keenan Hood | Co-proprietor
Letícia Castro | General Manager
Connor Sperling | Chef
Brandon Shopland | Sous Chef
Amber Bruce | Bar Director
Satoshi Yonemori | Bar Manager
Head Bartender | Riley Maggs
Marlo Panucci | Assistant General Manager
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Branding | Best Studio
Architect | Héctor Esrawe
