9) CRAB CUSTARD – black walnut / caviar 🦀

For years now, I have admired @johnnyspero’s cooking @reverie_restaurant as some of the most delightfully surprising and progressive cuisine in Washington, DC. Nestled in Georgetown, away from the limelight of more bustling neighborhoods, he forged a distinct culinary signature. Johnny’s seafood-centric dishes melded personal preferences with professional influences while always playfully pushing beyond traditional bounds. Eschewing safe formulations meant daring to let his thoughtful but experimental creations move quickly from idea to plate. This didn’t mean that every course served was a resounding success. At times, some publications and guides—and a few diners alike—struggled to find agreement. But Johnny’s creative voice was his own, and staying true to his instincts found him the right audience 🙏

In spring 2022, long-overdue accolades finally arrived, most notably with Reverie’s first Michelin star. But just when the restaurant had hit its stride with a cohesive menu and consistent execution, a devastating kitchen fire shuttered it for the next year and a half. Resolved to move forward, Johnny took Reverie on the road across thousands of miles, from coast to coast as well as overseas. Cooking, dining, and learning with and from other chefs allowed him to breathe new life and expression into his flagship restaurant 👏

Now with a fresh design, Reverie feels rejuvenated. Time spent away from the national capital region has given the team a renewed focus and maturity. The dining room exudes a conspicuous level of refinement. But the restaurant’s spunk and fun remain fully intact, even if surrounded by a more polished setting 👔

Welcome back, Johnny. Your fine-dining cuisine has been missed. And with one hit after another, your tasting menu has never been better 💪
~
@michelinguide for 2024: 🌟

@oadtop100 for 2024: No. 100 on “North America Top Restaurants”