Johnny's

Johnny's Restaurant Review:

It’s no contest, really. Cindy Wolf and Tony Foreman are Baltimore’s best restaurateurs, and the masterminds of Charleston, Petit Louis Bistro and Cinghiale. The team has made its reputation by taking cuisines with humble origins, interpreting them with haute skill and finesse, and serving them up in romantic, atmospheric settings. The featured cuisine at Roland Park’s Johnny’s is seafood and the vibe is casual, farmers market chic. The handsome dining spaces, decorated with seasonal produce, include a warren of low-ceilinged, stone-finished rooms reminiscent of wine cellars, and a lofty dining room, with beadboard accents, shelves of preserves, and homemade pies under glass domes that evoke a sweet country café. The menu in both is the same, though: breakfast (from Kiko’s Loco fried rice to buttermilk pancakes), burgers, salads and sandwiches dot the lunch lineup. The aforementioned seafood ranges from options like crab fluff to steamed mussels and clams, and pan-roasted New Jersey scallops.