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Accented with Mexican and Asian flavors Johnny's menu is a collaboration among Foreman Wolf and Johnny's executive chef Kiko Wilson. Among the offerings are lamb empanadas; a pulled beef brisket with hoisin barbecue sauce; chili made with beef black bean and smoked jalapeno; and a panzanella salad with roasted pumpkin and white beans. Spring rolls filled with either beef and soy lemon sauce or shrimp or vegetables and chile ginger sauce are Wilson's adaptation of the lumpia from her native Guam. But there are basics like burgers paninis and grilled cheese sandwiches too.