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Address and Contact Information
Address: 901 Pearl St, Boulder, CO 80302
Phone: (303) 484-1880
Website: https://casajuaniboulder.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
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Reviews
Jaymee Gaterman
Already familiar with the work of Frasca alums Chefs Eduardo and Kelly, I had high expectations for Casa Juani and our first experience certainly met and exceeded them! Though it was only their second night open, our dining experience was truly spectacular from all aspects. Service was already impressively dialed. Each dish was stunning, hearty, thoughtful. The energy and ambiance is elevated, yet comfortable and welcoming. Though everything was wonderful, the standouts for me were the octopus and Spanish salt cod. Don’t skip the croquetas. Already can’t wait to return! Bravo, all
… moreMarcela Perches
Came to Casa Juani on opening night and it was amazing! The drinks, food, and service were 10/10. We ordered the croquetas, bread, sea urchin custard, pork cheeks…everything was perfect. for dessert I recommend the churros and flan! shoutout to our server Adam 🙂
… moreNick Wickersham
Enjoyed an amazing meal tonight in this wonderful new restaurant. Standouts included the jamon iberico, croquetas de jamon, razor clams, live scallop, sea urchin, salpicon de mariscos, arroz con setas, and pork cheek. So glad to have this in Boulder, with talented chefs, great staff and a beautiful design.
… moreVivian Meade
I really enjoyed the dishes…I thought some of them were quite unique, as well as the experience. The hospitality was phenomenal, so I definitely recommend this place!
… moreIsaac Silver
Awesome food and hospitality. Special shout out to Adam and Alec.
… moreLindsay Vulpitta
Super unique Spanish cuisine. Nothing else like it in Colorado! We’ll definitely be back!
… moreOwen Toland
Great new addition in Boulder. Food, cocktails, service – all were both terrific!
… moreThe Global Gourmand
I’ve been eagerly anticipating this place opening, and while they’re still getting their feet under them, It’s quite good and I look forward to returning.
Interesting takes on gildas, the kindred sourdough was solid, glad to see them featured. The wine pairing suggestions were on point, and for me, the bacalao was some of the best i have had, in and out of Spain. The cocktails left me wanting, and the space felt a bit awkward, but the lighting was good. Again, that bacalao. I would go back for that alone.
… moreInteresting takes on gildas, the kindred sourdough was solid, glad to see them featured. The wine pairing suggestions were on point, and for me, the bacalao was some of the best i have had, in and out of Spain. The cocktails left me wanting, and the space felt a bit awkward, but the lighting was good. Again, that bacalao. I would go back for that alone.
Christina
I’ve been part of several restaurant openings, so I’m giving some grace here as we visited about a week after they officially opened.
Service felt like a miss. It swung between being too high-touch and too hands-off and hasn’t quite found its rhythm yet. Our server was clearly nervous and wasn’t well informed about the wines when we asked questions (and didn’t grab a manager or somm to help), and also didn’t explain dishes well or know what was in the seafood salad. For a team of this caliber, that really shouldn’t happen. The raw bar took quite a while to come out, while the kitchen dishes arrived too quickly, so pacing is something they’re still working through.
Vibe-wise, it’s very loud and the lighting is quite bright. Dimming the lights would make the space feel more intimate and naturally bring the volume down a bit. The room also feels a little unfinished — some artwork or decor on the walls could help soften the stone, wood, and leather elements. Right now, the space just doesn’t feel especially comfortable to be in.
We ordered the razor clams, sea urchin custard, scallop, salt cod, and sea bass (plus two glasses of wine — $250 with tip). The clams and custard were the standouts. The scallop was a bit gummy and could have used some acid. The salt cod is fried, which we weren’t expecting and didn’t love, and the sea bass was largely unmemorable.
Overall, there’s clearly potential here, but it didn’t quite come together for us on this visit. We likely won’t return in the near future, but hope the team finds its footing as the restaurant settles in.
… moreService felt like a miss. It swung between being too high-touch and too hands-off and hasn’t quite found its rhythm yet. Our server was clearly nervous and wasn’t well informed about the wines when we asked questions (and didn’t grab a manager or somm to help), and also didn’t explain dishes well or know what was in the seafood salad. For a team of this caliber, that really shouldn’t happen. The raw bar took quite a while to come out, while the kitchen dishes arrived too quickly, so pacing is something they’re still working through.
Vibe-wise, it’s very loud and the lighting is quite bright. Dimming the lights would make the space feel more intimate and naturally bring the volume down a bit. The room also feels a little unfinished — some artwork or decor on the walls could help soften the stone, wood, and leather elements. Right now, the space just doesn’t feel especially comfortable to be in.
We ordered the razor clams, sea urchin custard, scallop, salt cod, and sea bass (plus two glasses of wine — $250 with tip). The clams and custard were the standouts. The scallop was a bit gummy and could have used some acid. The salt cod is fried, which we weren’t expecting and didn’t love, and the sea bass was largely unmemorable.
Overall, there’s clearly potential here, but it didn’t quite come together for us on this visit. We likely won’t return in the near future, but hope the team finds its footing as the restaurant settles in.