BOOK
Johnny’s Downtown, opened in 1993, is similar to the original Johnny’s Bar on Fulton Road, featuring pasta, veal and fish. The setting, a refurbished 1860’s Warehouse District building, formerly a general store, is the drinking and dining spot of locals and business people alike. Richard Johnson, the head chef, oversees the food operations and is responsible for our crafting our signature dishes and creating daily specials. There are several wines by the glass to choose from and the wine list has nabbed an Award of Excellence from the Wine Spectator. There is piano music in the bar featuring Mike Petrone Monday-Friday, and Cliff Habian on Saturday evenings.
HOURS
LUNCH
Monday-Friday 11:30 am-3:00pm
Dinner
Monday-Thursday 5:00 pm- 9:00 pm
Friday & Saturday 5:00 pm - 10:00 pm
Sunday Closed (Open Browns Sunday Brunch 10:00 am - 1:00 pm) Browns Sunday Dinner 4:00 pm- 8:00 pm
Our tradition of excellence is generations in the making. From housemade pastas to our great-grandmother's marinara recipes, our attention to detail prioritizes the integrity of our ingredients, atmosphere, and preparation. Our uniqueness is bred from authenticity.
The recipe for Johnny's marinara sauce has been passed down over the years from great- grandmother to our mother Frances. It was "Frannie" who taught our chefs the secrets and age-old techniques in the kitchen to prepare food the way she was taught. One of her many recipes was for our marinara sauce that we serve in our restaurants.
Available at Heinen's and other fine grocers
Happy New Year 2025 Appetizers Lobster Bisque Jumbo Shrimp Cocktail Oysters on a Half Shell Veal Stuffed Banana Peppers with Marinara Peppercorn Duck Breast Walnuts, Sundried Cherries, Goat Cheese & Frangelico Pan-Seared Diver Scallops Leek Puree & Chive-infused Extra Virgin Olive Oil Seared Foie Gras Pickled Grapes & Port Reduction Salads Traditional Caesar Salad Romaine Lettuce tossed with Garlic Croutons, Caesar Dressing & Anchovies Poached Pear & Frisee Salad tossed with Pecans and Champagne Vinaigrette Baby Greens tossed in a Balsamic Vinaigrette with Roquefort & Walnuts Entrees Medallions of Veal Rossini over Baby Spinach, Shittake Mushrooms, Foie Gras with Cabernet Thyme Demi Glace Matag Blue Cheese Stuffed Veal Chop Granny Smith Apples, Sage, Calvados Demi Glace Filet of Beef au Poivre with Green Peppercorn, Sherry, Cognac & Demi Glace Char Grilled 8 oz Filet Mignon with an 8 oz Maine Lobster Tail Twin Tails Two 8 oz Maine Lobster Tails Grilled 16 oz New York Strip Steak Blue Crab Crust & Hollandaise Sauce Crispy Skin Muscovy Duck with Cointreau & Ohio Maple Syrup Glaze Potato Crusted Grouper Sautéed & Oven Baked ~ Served with Lemon Butter Chardonnay & Butter Poached Chilean Sea Bass Marble Potatoes & Baby Vegetables Braised Veal Osso Bucco with Saffron Risotto, Asparagus & Natural Jus Grilled Faroe Island Salmon with Roasted Cauliflower & King Oyster Mushrooms and Charred Cherry Tomato Coulis Housemade Herb Popperdale tossed with Forest Mushrooms & Sweet Peas Marsala Cream
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