Order Up is a recurring feature about a staff member’s visit to a local eatery.
As its name suggests, I visited Junes Daytime, a new counter service brunch spot in Virginia Beach, on a June day.
The collaboration between the owners of The Coop Food Truck and Hearth Wood Fired Cuisine — Lily Clayman and Clint Compton, respectively — opened on June 1.
The second I opened the door, my eyes flew to the pastry case. All pastries, along with the Italian bread, are baked in-house each morning. With so many options — muffins to cookies to giant cinnamon rolls — I struggled to choose. I ended up ordering the brown butter chocolate chip cookie ($3.50) and the triple chocolate cookie ($3.99). Both were deliciously chewy with flaky salt on top.
The brown butter brought the classic nutty flavor, but the real star was the triple chocolate. It had a chocolate base with both regular and white chocolate chips scattered throughout. If you’re a chocolate lover like me, this is the treat for you.
The brown butter chocolate chip cookie on top of the triple chocolate chip cookie at Junes Daytime in Virginia Beach. (Clare Pacella/The Virginian-Pilot)
Unlike the display case, the menu is a little small, offering breakfast and lunch crowd-pleasers. A gluten-free bread is available for sandwiches, and a vegan burrito can be made upon request. Co-owner Clayman said bestsellers include house-baked brioche cinnamon rolls, breakfast burritos, Italian combo sandwiches and tuna melts.
Seating is limited, but I was lucky enough to snag one of the three booths. Some counter seating with classic diner seats adds to the casual atmosphere. The flood of natural light from the storefront windows and the chattering of customers set a happy tone for the rest of the meal.
A server brought my order to my table. The blueberry pancakes ($14) were large, thin and fluffy, with a pile of blueberry compote and a soft dusting of powdered sugar. The plate included a cup of liquid honey butter on the side — a refreshing change from typical heavy maple syrup.
The breakfast sandwich ($12) was much smaller than the pancake mountain but still had a lot to offer. Customers can choose sausage or bacon, American or pepper jack cheese, and an egg on toasted bread of their choice. I selected sourdough with American cheese. The butter on the toasted sourdough prevented excessive dryness, and it was obvious the cheese was not your standard Kraft single.
And for patrons seeking sustainability, the restaurant composts all food and other organic waste from its kitchen, partnering with local soil farm Drishti Compost.
“Local farmers, soil health and sustainable kitchen practices are very, very important to us,” Clayman said in an email.
June may be over now, but I will be adding this cozy cafe to my summer lunch rotation.
If you go
Where: 1328 N. Great Neck Road, Virginia Beach
Hours: 7 a.m. to 2 p.m. daily
Prices: Breakfast and lunch, $10 to $18; pastry case, $3 to $8
Details: junesdaytime.com, 757-412-1122
Clare Pacella, clare.pacella@virginiamedia.com
Dining and Cooking