RE­TURN TO GRACE

JOHNNY SPERO BRINGS A TASTE OF BASQUE COUN­TRY TO GE­ORGE­TOWN.

Capitol File - - CONTENTS - BY TIM EBNER

Johnny Spero brings a taste of Basque coun­try to Ge­orge­town.

Chef Johnny Spero is no stranger to DC. His work in­cludes stints at Mini­bar, Komi, and the shut­tered Capi­tol Hill restau­rant Suna, and he re­cently re­turned to the District from cook­ing in north­ern Spain’s Basque coun­try at a two-starred Miche­lin restau­rant called Mu­garitz. “They have such a re­spect for the in­gre­di­ent, and present it very nat­u­rally,” Spero says. “Chef An­doni [Luis Aduriz] and his en­tire team are a con­stant in­spi­ra­tion.”

This sum­mer, he brings that in­spi­ra­tion to Grace Street in Ge­orge­town with Reverie, a new 50-seat restau­rant. “The space is part of a col­lec­tive of mixed re­tail. Al­ready open are Grace Street Cof­fee, South Block Juice Com­pany, and Sun­de­vich,” he says. “The idea is ca­sual fine din­ing, of­fer­ing an à la carte menu and a small five- or six-course tast­ing menu.”

But din­ers don’t have to wait un­til the early-sum­mer open­ing to taste Basque-in­spired, Mod­ern Amer­i­can dishes like tx­ule­ton steak or dried car­rots cooked in co­conut fat with Thai basil. Spero is host­ing a se­ries of pre­view din­ners, likely two per month, in spaces around the city—in­clud­ing the fu­ture home of Reverie. Says the chef, “This is a chance for me to share my voice, vi­sion, and pas­sion and to con­tinue to be a part of the ever-grow­ing and chang­ing din­ing scene.” Fol­low Johnny Spero on In­sta­gram (@john­nyspero) to watch for in­vi­ta­tions to his pre­view din­ners.

Day dream­ing! The count­down is on for the open­ing of chef Johnny Spero’s (ƚƛƨƯƞ ƥƞƟƭ) new restau­rant, Reverie, which will fea­ture such dishes as charred tomato with Szechuan oil and bone mar­row (ƚƛƨƯƞ ƫƢƠơƭ).

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