Juliana Latif
West Village, Manhattan
Word on the street is Cleo is a rotisserie chicken restaurant. The very best rotisserie chicken restaurant actually. But spend a little more time there, and it's clear the restaurant is about something much bigger. Neighborhood hospitality, thoughtful simplicity, and food that feels deeply personal. For Juliana Latif, whose career began in her family's restaurant in Connecticut, that philosophy comes naturally. Drawing from her Lebanese and Jordanian heritage, Latif has created a menu rooted in comfort, care, and understated technique. We caught up with her to talk about growing up in the industry, bringing those influences to the West Village, the realities of opening a restaurant in New York today, and why the simplest dishes often require the most intention.
Full Name, Age, and Where are you from?
Juliana Latif, 31 years old from West Hartford, Connecticut.
What is your title and how are you involved with Cleo?
Culinary Director. I created the menu, built out the back of house team and operations.
What inspired you to get into this industry?
I was raised in the industry. My family owns a shop in Connecticut, and I grew up working side by side with my siblings in the kitchen. My mother was and still is the chef; I was always interested in what she was doing. Watching my family's store have an impact on people made becoming a chef feel very natural.
Cleo feels deeply rooted in the West Village while still bringing something distinctly new to the neighborhood. What was the original vision for the restaurant when you first came on board?
The vision was always rotisserie chicken; figuring out how to make it special and different came quickly. Owners Kip and Halley took some trips to London and Montreal for inspiration, and their favorite was Lebanese-style chicken. This felt kismet as I am of Lebanese and Jordanian background. I was very familiar with the chicken they enjoyed and was eager to bring that style to the West Village.
What is the best meal you've ever had?
The best meal I ever had was at Cocina Al Fondo in Puerto Rico. Every single bite is perfect, and the hospitality truly makes you feel like family.
A lot of restaurants are moving toward louder, more maximal dining experiences, but Cleo feels intentionally restrained and intimate. How important was atmosphere in shaping the overall identity of the restaurant?
We are big on creating spaces that can be for everyone and good for the neighborhood. Cleo is a space where neighbors can bring their family, or a first date!
It's my first time at Cleo, what is the must have dish on the menu besides the rotisserie chicken?
The corn ribs! They are packed with flavor and tend to surprise people. Also, do not sleep on any of the soft serve desserts!
Opening a restaurant in New York today comes with very different pressures than it did even five years ago. What conversations are chefs having now that people outside the industry may not realize?
Inflation, supply chain issues, sustainability. The cost of food and living has increased over the years, which has a large effect on how to build a sustainable restaurant. Some big questions we ask ourselves are: how do we build and maintain a financially healthy restaurant while being special? How do we support our staff to maintain sustainability in their lives as well?
It's a very crazy puzzle to solve, but creativity, experience, and passion can get you there.
How has your relationship to cooking evolved over the years, especially in terms of what excites or inspires you creatively?
Growing up in the family business, I loved the simplicity of my mother's cooking. What I didn't know was that there was so much depth behind the simple dishes, so much behind the scenes. I loved that.
When I moved to New York, I was starstruck with some of the best restaurants in the world doing things that no one had seen before. Of course, this was exciting, wanting to be a part of something special.
As the years went on, I still had my mother's style in my heart. I love to cook simple seeming dishes that pack so much depth and care into them.
The behind-the-scenes, the prep, the one extra step to make a dish stand out.
What restaurant, café, or bar do you find yourself frequenting most after work?
I love a diner. Any and all! Three Decker Diner has been my recent favorite.
How do you relax outside of work?
Bathhouse in Williamsburg. Truly nothing a sauna and cold plunge can’t fix.
