Junto opened over the weekend in Chadds Ford under chef-owner MacGregor Mann, once a Garces Group star (as chef de cuisine at Amada) and, most recently, chef at La Calaca Feliz. The new Brandywine Valley BYOB celebrates local product and heritage (much like recently opened Society Hill Society or upcoming Whetstone), including a selection of Pennsylvania cheeses and a charcuterie plate featuring Lebanon balogna and Green Meadow Farms country ham.
Given that theme, you won't see many traces of Mann's experience in Latin or Mexican food here, though the chicken-corn soup includes a clever nod in that direction: huitlacoche riwwels. (Here's local food historian William Woys Weaver on Pennsylvania Dutch riwwels, a sort of tiny dumpling often used in soups. He notes that one particular type of riwwel was known locally as a "pop-robbin," a term that happily appears elsewhere on the Junto menu.)
Junto is currently serving dinner Tuesday through Saturday (reservations here), with brunch running from 9:30 a.m. to 2 p.m. on Saturdays and Sundays. There's also an outdoor "BYOB Happy Hour" on Saturdays from 3 to 5 p.m., offering "light fare" and free mixers (with the purchase of food) for those toting liquor.