Greetings! With the thought of fall just around the corner there is still plenty of time to enjoy those Hot August Nights!.
We are celebrating summer with fresh, fun seasonal ingredients and delicious nightly specials. If you haven’t had a chance to try out one of our seasonal creations we invite you to do so soon! And we have added a little enticement with a coupon this month.
So when it’s too hot to cook come join us for great food, fresh cocktails and friendly service this summer. Fall will be here before you know it!
Have you had a chance to try any of our white wines by the glass featured on the summer menu yet? There is certainly something for everyone as well as the opportunity to try something new… have you had Massimo Sauvingon Blanc from New Zealand it has quickly become a favorite this summer with our Fresh Shucked Oysters now sold by “the each” so there is no need to limit yourself by the half dozen.
Drinks with the Distiller!
Thank you to everyone who made it out to support the launch of locally distilled Venus Gin. Everyone enjoyed cocktails featuring Venus Gin and seasonal small plates while getting to chat one on one with distiller Sean Venus. If you didn’t make it don’t worry Sean has stalked our shelves, so stop in and try out our new favorite Martini!!
Fun Food Fact: What is Glacier Lettuce?
If you’ve kept a close eye on the national food scene for the past few years, you might have noticed this leafy succulent making increasingly frequent appearances. It may have first caught your attention way back in 2009 when the New York Times Dining & Wine section claimed it was “becoming an exotic favorite of chefs.”
And slowly (very slowly) but surely, ice plant has made its way from the kitchens of French culinarians right into our own backyard.
Unlike some leafy plants, like kale and arugula, which have a heavy texture and strong bitter taste, glacier lettuce is thick but velvety on the tongue. It’s juicy, acidic, and slightly salty — many describe it as similar to sorrel. On top of that, it’s beautiful to look at. The ice-like crystals light up a plate and provide an unforgettable texture to a dish.
The evolutionary plant begins its growing cycle with large leafs about the size of a hand. As the season progresses, the look of the plant, as well as it’s uses, changes. When the leaves shrink down and are ready to be eaten, glacier lettuce is an excellent complement to sweeter flavors like crab!
Featured Recipe: Baby Kale Salad with Pine Nuts and Parmesan
- 3 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup olive oil
- 5 oz. baby kale
- 1 cup shaved parmesan
- ¾ cup pine nuts, lightly toasted
Whisk lemon juice, salt, and pepper in a large bowl; while whisking, slowly drizzle in oil until emulsified. Add kale, parmesan, pine nuts, salt, and pepper; toss to combine.
The Farms Behind The Food
This Summer Johnny’s has paired with local farms to bring you the freshest local produce right from the field to your table, usually within the same day. Hopefully you have had a chance to join us on Thursday nights and try some Dino Kale from Yellow Wall Farm or maybe you had the chance to try Glacier Lettuce from Viridis Aquaponic Farm which uses 95% less water than field farming.
Join us for Fresh & Local Night! Every Thursday 5pm-close!
Don’t forget you can always make a reservation … we want to do everything we can to get our best customers their favorite table. As always thank you for your support. We look forward to seeing you soon.
The Staff of Johnny’s Harborside