Johnny's, the fifth restaurant from Baltimore restaurateurs Tony Foreman and Cindy Wolf, is scheduled to open Tuesday morning in Roland Park. They're not fooling around either. Johnny's goes straight into a seven-day, three-meal schedule.
• Get a sneak peek: Johnny's in Roland Park [Pictures]
If you show up for breakfast at Johnny's on opening day, here's what's in store for you.
For starters, there's a super geeked-out coffee program, supervised by Lindsay DiFabbio. The brewed coffee is made, for one, two- or four people, in Chemex coffee makers. And espresso drinks are made with "double ristretto shots," which takes all the fun out of ordering a double ristretto shot.
There is Alpine muesli, served with either yogurt or heavy cream, Irish steel-cut oatmeal with fruit and almonds and a gravlox platter.
There are pancake stacks, either buttermilk with maple syrup or local fruit preserve, or red velvet with toasted pine nuts and caramelized honey butter. The Big Dipper is brioche toast with a fried egg in the center and choice of a side dish.
Egg-based options include farm frittatas with daily changing ingredients, omelets, and an egg torta, a Spanish-style omelet with potato, pumpkin and sage.
The house's breakfast sandwich is The Chicken and the Egg, chicken sausage and a fried egg with pepper relish and roasted tomato on sweet potato bread.
A two-egg order comes with two sides, which include potato pancakes, biscuits, maple-sage sausage and chicken sausage, smoked bacon, or toast with preserves.
And, finally, there's a steak and eggs platter with hanger steak and potato cake.
Johnny's will serve breakfast 7-11 a.m. on weekdays and 7 a.m.-3 p.m. on weekends, lunch daily from 11 a.m.-3 p.m., and dinner 4-10 p.m. Sunday through Thursday and 4-11 p.m. Friday and Saturday.
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