Cafe Bar J.F., the new South American-inspired tavern from restaurateur Juan Correa (Llama Inn, Llama San, Papa San) and chef Francisco Castillo (Boragó in Santiago, Central in Lima, Amelia in San Sebastián, Llama San), opened May 13 at 50 Withers Street in Williamsburg. Located in the space that once housed Llama Inn, the Brooklyn restaurant that helped shape modern Peruvian dining in New York City for nearly a decade, Cafe. Bar. J.F. marks a new and exciting chapter for Correa. The restaurant blends influences from Peru, Chile, and Argentina into a modern tavern, with Castillo’s nostalgia-driven cooking, a thoughtfully curated wine program by Pierre Buffet (Fulgurances), and a classic South American cocktail program by Sarah Morrissey (Le Veau d’Or, Frenchette) served in a relaxed, 55-seat space designed by longtime collaborator Plantea Estudio of Madrid. A lush 21-seat rooftop patio will open soon.
THE TEAM
Juan Correa is the managing partner of Llama Restaurants, which he founded in 2015 with the opening of the acclaimed Llama Inn in Brooklyn. He oversees operations across the group, which includes Llama Inn Madrid and London, Papa San, and Café Llama. Chef Francisco Castillo grew up in Chile and went on to work in the kitchens of international restaurants, including Boragó in Santiago, Central in Lima, and Amelia in San Sebastián. He also spent time in Copenhagen’s innovative culinary scene. He first met Juan Correa when he became the Chef de Cuisine at Llama San. His cuisine is shaped by South American biodiversity, Japanese precision, and Basque influence, with a strong focus on seasonality, research, and storytelling.
The wine program is curated by Pierre Buffet (Fulgurances), with a value-forward list focused on small producers, drinkability, and balance, with strengths in France, Spain, and Italy, alongside bottles from select South American producers. The cocktail program is created by Sarah Morissey, who was behind some of the city’s most talked-about bar programs at Le Veau D’Or and Frenchette, centering on classic South American serves executed with simplicity and precision.
MENU
Inspired by how meals unfold in Lima and Santiago, Castillo’s menu is flexible, encouraging a natural flow at the table rather than strict courses. The menu reflects the shared culinary language of Peru, Chile, and Argentina, where Spanish and Italian influences intersect with South American ingredients and techniques. Cooking leans into grilling, acidity, and restraint, with dishes designed to feel familiar yet transportive. The menu begins with snacks and starters, including Grilled Potato Bread with cultured butter; Little Neck Clams with Montauk fluke, habanero, and cilantro; Tomato Tartare with seed crackers; to slightly larger plates section, including Tuna Belly Ceviche with preserved tomatoes; Black Lentils with squid and kabocha squash puree, and Celery Salad with avocado and Chinese pine nuts. Principals include Grilled Swordfish with yellow-eyed beans; Glazed Duck with cipollini onions and bitter greens; 16 oz dry-aged Bone in Short Rib, and Arroz Caldoso with carnaroli and topped with lobster. Desserts such as Tres Leches, featuring tonka beans and white chocolate, Tarta de Queso with dulce de leche, as well as a Seasonal Berries Sorbet featuring fresh fruit round out the menu.
DRINKS
Wine anchors the beverage program, with a list curated by Pierre Buffet, where Cafe Bar J.F’s selection focuses on balance, drinkability, and value. While South American wines are represented, including wines from Valle de Uco in Argentina, the Pisco Valley in Peru, and Chile’s Valle de Itata, the list leans European. The cocktail program, led by Sarah Morissey, draws from classic South American drinking culture along with creative, modern touches. The drink menu features classics such as a traditional pisco sour based on Juan’s mother’s recipe and an Old Fashioned served on tap, along with refreshing, creative options like the Death in the Afternoon with Pernod, lemon, and Champagne; Infante made with tequila, lime, and orgeat nutmeg, and the Cafe Bar J.F. Daiquiri with agricole rum, purple corn falernum, and lime. Common in South American drinking culture are Combinados, which are two-ingredient drinks, which at Cafe Bar J.F. will include options like the classic Fernet Branca y Coca-Cola; Yayo with vermouth and olive lemonade; and Chilcano with pisco and ginger ale.
DESIGN
Cafe. Bar. J.F. is designed by longtime collaborators Plantea Estudio in Madrid. This marks their first design project in the United States. The space, formerly Llama Inn, offers a restrained architectural foundation layered with art, movie posters, and cultural references tied to Lima and Santiago, to create a welcoming, lived-in atmosphere. The building’s red-brick facade has been maintained, featuring windows adorned in half-height curtains in a nod to traditional taverns. The interiors are outfitted in light, buttery tones, while a central bar anchors the 55-seat space, details that create a warm, convivial vibe.
ADDITIONAL DETAILS
Cafe Bar J.F. is open for dinner Wednesday and Thursday from 5:30 to 9:30 pm and Friday through Sunday from 5-10pm. Reservations are available via Resy. For more information and updates, visit www.cafebarjf.com and follow @cafebarjf on Instagram.
