On Tuesday, the Foreman Wolf Restaurant Group, owner of Johnny’s in Roland Park, unveiled plans to replace its existing American cuisine-based menu with seafood and comfort food offerings. The morning menu will still consist of pastries, breakfast and coffee.
Dinner customers can choose from a variety of starters, such as rockfish cruco, crab fluff and Maryland crab soup; main dishes like buttermilk pan-fried skate wing, smoke baby back ribs, Maryland fried chicken and pan-fried crabcakes; and side dishes such as macaroni and cheese, farro verde and grilled asparagus.Johnny debuts its new executive chef and graduate of the Baltimore International College culinary school, Shane Freeland, who joined the restaurant group in 2010. Freeland previously the executive sous chef at Cinghiale will be replacing Ryan Shaffner
“The menu reminds me of my favorite family food memories,” Freeland said in a statement. “There are elements of comfort, familiarity, but also excitement. This is the food I love to eat and the food that I have cooking for my family for years.”
The interior of the restaurant will remain the same, even though the menu has undergone a major transformation.
The Foreman Wolf Restaurant Group owns several restaurants, including Petit Louis Bistro, Bar Vasquez and Charleston.
4800 Roland Avenue
Baltimore, Maryland 21210