Peoria-son chef Josh Adams brings big-city cuisine using an emphasis on fresh, local crops and seasonal recipes that change monthly. It's the kind of food that begs to be eaten slowly and fully savored, whether it's a single cherry tomato or crusty ciabatta roll. The restaurant is easy to miss tucked into a strip mall, but inside you'll find a sleek, no-fuss dining experience with polished concrete floors and soft sage decor. There are a few pieces of art on the walls, but most of it is on the plates with unexpected and creatively plated ingredients. Starters may be venison meatballs, baby flower octopus or hiramasa tartare for $8 to $14. Soups and salads run $8 to $14, as well, with items such as greens tossed in cherry pistachio vinaigrette, creamy soup topped with creme fraiche and candied ginger, or shrimp and a black-garlic dumpling and sea beans in a savory broth. For entrees, you might find salmon paired with sweet corn, lima beans, espellete peppers and heirloom tomato consomme. Or, try Angus tenderloin, organic chicken or baby eggplant. Entrees range from $26 to $36. Dessert ($8) includes four kinds of homemade ice cream coupled with flourless cake, pastry or other sweets. A meal at June may feel financially indulgent, but it's also deliciously and visually decadent.