About JuneBaby by Edouardo Jordan
Chef Edouardo Jordan’s restaurants celebrate America’s diverse food culture — bridging West Africa’s influence on the American South with the cuisines of Western Europe and the Caribbean Islands. His Seattle-based restaurants JuneBaby, Salare, and Lucinda Grain Bar all honor humble foods and the beauty of community. Jordan’s philosophy stems from his passion for food with roots and the embodying of cooking traditions, primal techniques, and methods for preserving foods that have evolved over hundreds of years.
How this helps
“This collaboration will help us be in a position to kickstart the businesses back up once we’re able to function as we used to. The biggest thing is being able to maintain staff, continue offering benefits, and continue giving them the wages they were counting on before unexpectedly losing their jobs.”
Edouardo Jordan, Chef and Owner of JuneBaby, Salare, and Lucinda Grain Bar
Apéritifs for the modern drinker
Popular in European drinking culture for centuries thanks to their complex flavors and lighter alcohol content, we're giving apéritifs a modern update. We use all natural ingredients to create unique flavor profiles that are not too bitter, and not too sweet. Sip them throughout the evening on the rocks or with simple mixers like soda or tonic.
A drink you can feel good about
How it's made
Haus is crafted by a winemaking family in California
We believe the alcohol we drink should meet the standards we place on what we eat. Our aperitifs are crafted farm-to-bottle with natural fruits, herbs, and botanicals by our team in Sonoma, California.
They’re perfect to sip all evening on the rocks or with simple mixers like soda or tonic, thanks to their lighter alcohol content. We make our processes and ingredients transparent so you know exactly what’s in your glass.Learn More