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216.623.0055
Lunch: M-F 11:30-3:00
Dinner: M-Th 5:00-10:30 // F-S 5:00-11:30 // Sun 4:00-9:00

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About Johnny's
Downtown

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 4:00 pm-8:30 pm

Dishes crafted with integrity

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.

New Years Eve



 New Years Eve 2023 
Appetizers Country Veal Terrine CrustiniPickled Onion and WholeGrain mustard  18.50 
Veal Stuffed BananaPeppers Marinara 21.50 
Sautéed Stuffed Calamari  21.50 
Peppercorn Crusted DuckBreast Walnut and Dried CherryFrangelico Demi  19.50 
Three Jumbo ShrimpCocktail with House Made Cocktail Sauce 21.50
Hudson Valley Foie Gras Pan Searedover Pressed Croissant Caramelized Apple andBrandy Reduction  24.50 
Tempura Soft Shell Crab Daikon Radish Carrot andBlack Sesame Slaw  21.50 

Salads Traditional Caesar Salad  16.50 
Baby Greens Tossed inBalsamic Vinaigrette Toasted Walnuts andRoquefort  9.50 
Baby Arugula CrimsonBeets Candied Pecans Honey Sherry Vinaigrette Chevre  13.50 
Lump Crab Salad andCucumber Napolean Citrus Vinaigrette  18.50          

Entrees 
Filet of Beef Au Poivre Green Peppercorn Cognac Sherry Demi Glace  68.50 
Veal Chop Saltimbocca Stuffedwith Roasted Garlic Mascarpone Fontina Cheese and Prosciutto Sage ChardonnayDemi Glace  78.50 
Veal Medallions Rossini Sautéedwith Foie Gras Shiitake Mushroom Spinach Cabernet Thyme Reduction  52.50 
Char Grilled Filet Mignonwith Broiled MaineLobster Tail 65.50 
Braised Lamb Shank Chardonnay TomatoReduction Saffron Risotto  48.50 
24oz. Grilled Bone InBeef Rib eye House Made Steak Sauce 110.50 
Twin 8oz. Broiled LobsterTails Drawn Butter 110.50  
Potato Crusted BlackGrouper Lemon Garlic Beurre Blanc  68.50 Chilean Sea bass PoachedIn saffron Brodo with Baby Potatoes Fenneland Cherry Tomatoes  64.50 
House Made Herb Linguinewith Lobster Medallions Chorizo Sweet Peas in Roasted Tomato Cream  68.50 
Roasted Butternut SquashRisotto Grilled King Oyster Mushrooms Topped with BabyArugula Shaved Parmesan  Reggino andExtra Virgin Olive oil  48.50

Exquisite Spaces

WORTHY OF EVERY SPECIAL EVENT
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Johnny's Marinara

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



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