The grand opening of St. Petersburg’s latest upscale restaurant is still nine days away; however, the husband-and-wife duo behind Juno & the Peacock couldn’t wait to unveil the much-anticipated concept.
While about two months behind schedule, the transformation at 400 Beach Drive is complete. Shawn and Jeanna Damkoehler, who also own the Mediterranean restaurant Allelo, celebrated reaching the end of a “bumpy, long road” Tuesday evening.
The event evolved from a “media night” to a full-fledged soft opening. Shawn Damkoehler explained the delay’s benefits and why they recently chose to “sort of sneak open” over a glass of wine.
“We wanted to start letting people see what it’s about,” Damkoehler said. “We were like, ‘You know what, we really need to let this place be what it’s supposed to be.’ It’s vibrant and busy and even a bit loud sometimes.”
Local owners Jeanna (left) and Shawn Damkoehler also established Allelo.
Perhaps more importantly, stealthily opening to the public provided staff with live-fire training. Damkoehler noted the elevated service requirements at Allelo and said the couple “wanted to ensure that same expectation moves down here.”
Juno & the Peacock replaces 400 Beach Seafood & Tap House on the corner of 5th Avenue NE along the downtown waterfront. The Damkoehlers acquired the property in 2021 and operated under the same moniker until 2023.
The space is the latest in an increasingly sophisticated area to receive extensive renovations. Juno & the Peacock – named after Aesop’s fable and for the splendidly feathered bird – features an expansive outdoor patio with views of North Straub Park, the recently remodeled Vinoy Resort and St. Petersburg’s yacht basins.
The restaurant’s interior aligns with renderings released in April. Damkoehler credited “renowned” design firm AvroKO for the elegant atmosphere at Juno & the Peacock and the adjacent Pluma lounge.
In a previous interview, Jeanna Damkoehler imagined an “eclectically beautiful” motif. When asked if the couple achieved that goal, she said, “Absolutely.”
A dining area with views of North Straub Park.
A collection of Aesop’s fables greets guests at the hostess stand. Peacocks, both painted and stuffed, feature prominently throughout the dining areas.
Local artists contributed to the ambiance, and the couple are particularly proud of the work that went into the Venetian plaster walls. Damkoehler, a St. Petersburg native, said the minutiae “makes everything better.”
“I think attention to detail makes people want to come and relate, like with a beautiful home,” Damkoehler added. “When you walk into someone’s beautiful home, you want to go back and hang out there.”
Juno & the Peacock serves New American coastal cuisine. The lobster tail escargot stood out among the shared plates.
Entrée highlights included the Dean & Peeler Ribeye and crab-crusted grouper. A knowledgeable server, who prefers to go by “Z,” said the establishment dry ages its steaks for 45, 65 and 90 days.
He also noted that Juno & the Peacock is Florida’s only restaurant to offer Dean & Peeler steaks. The family-owned, Texas-based cattle ranchers provide “USDA Certified Responsibly Raised” beef.
“They’re a fully vertically integrated ranch, meaning they control everything from the beginning when the cows produce,” Z explained. “They source all their feed and everything within a 100-mile area of the ranch.”
Juno & the Peacock is the only restaurant in Florida to serve Dean and Peeler beef.
The ranchers visited Juno & the Peacock to explain the work that goes into their products. Z said staff spent eight-hour shifts learning every food and beverage item for nearly a month.
He also credited executive chef Drew Dimitrovski for welcoming feedback and tweaking dishes according to staff and customer suggestions. Dimitrovski honed his culinary skills in New York City and most recently served as executive chef at Tampa’s Oak & Ola under James Beard Award-winning chef Anne Kearney.
Juno & the Peacock features an extensive wine list, primarily sourced from New World regions. The cocktail menu chronicles drinks – with a modern twist – according to the decade of introduction.
Ingi Sigurdsson, beverage director at Allelo, reprises his role at Juno and Pluma. He previously spearheaded the renowned cocktail programs at The Aviary and Michelin-starred (two) Sixteen in Chicago.
Pluma, an adjoining craft cocktail lounge, boasts over 1,400 wines.
Z and a colleague worked for the Damkoehlers at 400 Beach and, later, Allelo. Jeanna noted that some “top servers wanted to move down here” and help establish the new concept.
“It was super helpful, and it made everyone else feel a little bit better,” she said. “They are striving to be the best, and that’s what we’re looking for. It really shines through.”
The couple considered opening Juno in other areas of St. Petersburg. However, Damkoehler said their corner of the downtown waterfront “could not be any better.”
“Beach Drive is special,” Damkoehler added. “This felt like home.”
