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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. Joseph Fall, the executive 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.
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
Join us Easter Sunday Appetizers Lump Crab Salad & Puff Pastry Napoleon with Micro Greens & citrus Aoli 18 Veal Stuffed Banana Peppers with Marinara 18.95 Seared Foie Gras with Fresh Berries and CabernetReduction 21.95 4 pc JumboShrimp Cocktail with Sauce 18.95 Soft Shell Crab with Meuniere Butter 16.95 Peppercorn Crusted Duck Breast with Walnuts, SundriedCherries and a Frangelico Demi Glace topped with Goat Cheese 18.95 Salads Mixed Greens with Toasted Walnuts, Gorganzola tossed with Balsamic Vinaigrette 8.50 Caesar SaladRomaine Lettuce, Garlic Roasted Croutons, PecorinoRomana tossed with Caesar Dressing Garnished with Anchovy 10.50 Caprese SaladFresh Mozzarella, Tomatoes, Basil, EVOO & AgedBalsamic 12.95 Entrees Home Made Gnocchi Shrimp,Broccoli, Heavy Cream & Romano Cheese 32.95 PastaPuttanaise ~ Sweet Bell Pepper Fettuccini with Shrimp, Romano& Cayenne Cream 32.95 Sautéed Veal Scallopini & Shrimp with Marinara Sauce served over Linguini 36.95 Lake Erie Walleye Picatta Lightly Battered and Sautéed with CaperBeurre Blanc 38.95 Potato Crusted Grouper ~ Sautéed & OvenBaked Served with Lemon Butter 43.95 Long BoneVeal Chop ~ Pounded & Breaded Chop sautéed in Extra Virgin Olive Oil toppedwith Tomato Concasse, Arugula & Aged Balsamic 65.95 Roasted Domestic Lamb RackPistachio Crusted finished with Herb Jus 34.95 Bourbon & Brown Sugar Glazed Ham 28.95 Pan Roasted Airline Chicken Breast with FieldMushroom Spring Peas & Herb Jus 28.95 Surf & TurfPetit Filet Mignon & 6oz Warm WaterLobster Tail MKT *Filet of Beef au Poivre with GreenPeppercorn, Sherry, Cognac & Demi Glace 60.95 *THE STATE OF OHIODEPARTMENT OF HEALTH REQUIRES FOOD SERVICE INSTITUTIONS TO INFORM GUEST OF THEFOLLOWING;THERE IS AN INCREASED DANGER OF FOOD-BORNE ILLNESS WHENCONSUMING RAW OR UNDER-COOKED MEATS ORSEAFOODed Greens with Toasted Walnuts, Gorganzola tossed with Balsamic Vinaigrette 8.50 Caesar SaladRomaine Lettuce, Garlic Roasted Croutons, PecorinoRomana tossed with Caesar Dressing Garnished with Anchovy 10.50 Caprese SaladFresh Mozzarella, Tomatoes, Basil, EVOO & AgedBalsamic 12.95 Entrees Home Made Gnocchi Shrimp,Broccoli, Heavy Cream & Romano Cheese 32.95 PastaPuttanaise ~ Sweet Bell Pepper Fettuccini with Shrimp, Romano& Cayenne Cream 32.95 Sautéed Veal Scallopini & Shrimp with Marinara Sauce served over Linguini 36.95 Lake Erie Walleye Picatta Lightly Battered and Sautéed with CaperBeurre Blanc 38.95 Potato Crusted Grouper ~ Sautéed & OvenBaked Served with Lemon Butter 43.95 Long BoneVeal Chop ~ Pounded & Breaded Chop sautéed in Extra Virgin Olive Oil toppedwith Tomato Concasse, Arugula & Aged Balsamic 65.95 Roasted Domestic Lamb RackPistachio Crusted finished with Herb Jus 34.95 Bourbon & Brown Sugar Glazed Ham 28.95 Pan Roasted Airline Chicken Breast with FieldMushroom Spring Peas & Herb Jus 28.95 Surf & TurfPetit Filet Mignon & 6oz Warm WaterLobster Tail MKT *Filet of Beef au Poivre with GreenPeppercorn, Sherry, Cognac & Demi Glace 60.95 *THE STATE OF OHIODEPARTMENT OF HEALTH REQUIRES FOOD SERVICE INSTITUTIONS TO INFORM GUEST OF THEFOLLOWING;THERE IS AN INCREASED DANGER OF FOOD-BORNE ILLNESS WHENCONSUMING RAW OR UNDER-COOKED MEATS ORSEAFOODom 12:00 pm - 7:00 pm for brunch. Call 216.623.0055 or make your reservation online today!
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