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About Julep


Julep is a contemporary American restaurant created by the team at Native Tongue Hospitality. The kitchen takes its culinary cues from the timeless dishes and preparations of the American South.


Chef Owner, Lucas Owens hopes guests see Julep as the greatest dinner party engagement - a chance to socialize over thoughtfully composed comfort foods paired with really good cocktails. Julep was an opportunity born during a quiet lull in hospitality - Covid 19 interrupted the industry like nothing before it. A chance to take over the hotel-adjacent restaurant just so happened to fall into part of a greater vision Luke had for his hospitality group and Julep came to be.  



Chef Lucas Owens is an American chef in North Carolina. Piedmont born and Eastern bred has landed him in Greenville, NC as executive chef of Julep Contemporary Kitchen and Native Fine Diner. Both Blanketed under Native Tongue Hospitality Group. His focus is on utilizing unique partnerships with local farmers and parlaying that into world-influenced diner menus that are equal parts creative and nostalgic.

Lucas has been learning to cook for over 14 years. A six-year stint in Raleigh, NC helped Chef gain momentum in the industry, beginning in the Fall of 2010 – most notably while spending time at Coquette and The Raleigh Times. In March of 2016, he and his wife began the process of uprooting their young family and making a 2-hour move East to helm the kitchen as Chef de Cuisine at Boiler Room Oyster Bar. By March of 2017, Luke had earned the Chef de Cuisine position at one of NC's most notable fine dining restaurants, Chef and the Farmer.


Today, Luke hopes his dinner guests will start here, on his current chapter, to experience his view on cooking, family, and people - and how they all work together. 


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Enjoy our classic and specialty crafted cocktails, smattering of our namesake Juleps inclusive of seasonally muddled fruits and fresh herbs, and our extensive wine list curated by our Sommelier and general manager, Ross White. At Julep, gone are the times of glowing sour mixes, bright pink bar cherries and cheap well whiskey, and instead you can find fresh ingredients coupled with proper measuring and build techniques. Our bartenders understand the art of the slow made, perfectly measured cocktail. Our drink service was created with intention - everything is slower, more beautiful, and intricate. Guests can expect house made syrups, bitters, and grenadine paired with quality spirits and fresh juices.



Brittany Owens, Julep partner, and Styled By BO's principal designer, is passionate about creating funky, eclectic spaces, that seamlessly mix vintage and small batch goods with more forward moving design trends.

Brittany's vision for Julep was to create a space inspired by her great grandmother, Bertha McGimsey (Nanny), who lived to be 109. A North Carolina native, Nanny was a college graduate, school teacher, avid gardener, homemaker and artist. Nanny's depression era home with wholesale grocer and husband, Pa, was a hub for entertaining children, great grandchildren, seven boarders, and locals alike. The good china was used on a Tuesday, purple cows were served around the clock, dandelion wine was a cure all, and peppermint cake was an end of the meal staple. This, entertaining, all are welcome, sentiment was the big inspiration behind the design of Julep. Brittany hopes her selections - from the custom chinoiserie wallpaper lining the walls, to the mint green ceilings, cane back seating, and brass finishes, transport you to a time when things moved a little slower and enjoying each others company was the main event.

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