Johnny  Spero

My Venues

Where I Go Out

Behind the Scenes

Ash cured kampachi, tarragon,
"Ash cured kampachi, tarragon, wasabi arugula, a broth made from the bones with bonito and honey"
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We are using every part of the
"We are using every part of the surf clam for a snack at our collaboration dinner with @chezhugobistro"
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Just a light lunch
"Just a light lunch"
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Plating our hay and flower
"Plating our hay and flower roasted celeriac with caramelized carrot, black butter and lemon verbena. This will be on the menu for our @dimsumdc"
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In a little over a week we
"In a little over a week we will be headed up to NYC for our @dimsumdc"
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Scallop crudo, pine oil, black
"Scallop crudo, pine oil, black sesame, mushroom duxelles dressed in a purée Thai bird chilies, shellfish emulsion, brown butter solids"
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At My Venues