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"
instagram icon
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"
instagram icon
Just a light lunch
"Just a light lunch"
instagram icon
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 @reverie_restaurant dinner at @fitzbk next Saturday. Link in bio for tickets 📷 @dimsumdc"
instagram icon
In a little over a week we
"In a little over a week we will be headed up to NYC for our @reverie_restaurant dinner at @fitzbk. This is one of my new favorite dishes that we've been working on. Glazed sweetbreads, sea lettuce, ice spinach and paddlefish roe. Follow the link in my profile to purchase tickets 📷 @dimsumdc"
instagram icon
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"
instagram icon

At My Venues