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Choosing quality over quantity.
Juliette isn’t bound to one particular style of cooking. It’s a restaurant shaped by where we are, what’s in season, and what we want to eat right now. The food is thoughtful but never too precious—familiar at times, unexpected at others, and always made for sharing with good company.
Juliette’s kitchen is shaped by longstanding relationships with the farmers and growers of Northern New Mexico. From farms in Abiquiu and Velarde to growers closer to home, the kitchen follows what’s coming from the land—heirloom tomatoes and berries in summer, chiles and peppers as the season turns, and whatever else our neighbors happen to be growing along the way.
Gather with loved ones under the Taos sky. Join us for seasonal dinners, intimate tastings,
and celebrations that honor the land and time
Breakfast & Brunch
Tuesday through Friday, 7 AM to 11 AM
Saturday and Sunday, 9 AM to 11 AM
Early Evening
Tuesday through Sunday, 3 PM to 5 PM
Dinner
Tuesday through Sunday, 5 PM to 9 PM
Bar
Tuesday through Friday, 3 PM to 10 PM
Saturday and Sunday, 3 PM to 12 AM
Kitchen operations led by - Noah Pettus
Juliette is more than a restaurant–it is part of a place, a rhythm, a landscape. It belongs to Taos, to its history, to the people who have tended the land long before us. It also belongs to Hotel Willa, a home for travelers and seekers, for those drawn to the quiet beauty and the feeling of something familiar yet new.
We welcome you–to the table, to the fire, to the slow passing of time. Stay a while. Let the days stretch long. Let the meals linger.
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