Reverie Restaurant

Reverie Restaurant Modern New American restaurant from chef Johnny Spero in the historic Georgetown neighborhood of Washington, D.C.
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Goodnight DC. Thanks for an incredible last service.To everyone who's been a part of this project, dined with us, suppor...
10/05/2025

Goodnight DC. Thanks for an incredible last service.

To everyone who's been a part of this project, dined with us, supported us from afar, we were lucky to be a part of this community.

Since starting this journey in 2016, Reverie has been our passion project tucked down a beautiful cobblestone alleyway. ...
08/05/2025

Since starting this journey in 2016, Reverie has been our passion project tucked down a beautiful cobblestone alleyway. We earned our first Michelin star here, lost it to the fire, and found the determination to rebuild—stronger, sharper, and more inspired. While redesigning and refining the space, we took Reverie on the road, cooking in Kyoto, Seoul, San Francisco, Brooklyn, Manhattan, and Portland.

Now, after nearly a decade, this chapter is coming to an end. Reverie will close its doors after our final service on October 4th. We’re endlessly grateful to everyone who has celebrated with us along the way, and there’s still time to join us for a few more meals before we say goodbye.





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Summer is in full swing at Reverie.This week, we’re welcoming you into the heart of our Vegetable Season—a menu rooted i...
07/14/2025

Summer is in full swing at Reverie.

This week, we’re welcoming you into the heart of our Vegetable Season—a menu rooted in restraint, ripeness, and intention.

Think sungold tomatoes at their peak, Badger Flame beets smoked low and slow over cherry wood, and the first of the summer melons making their way onto the menu.

A fully vegetarian tasting menu, seen through our lens.
Subtle. Savory. Surprising.

Reservations available via

The final savory course on our Summer Vegetable Season menu Whole celeriac baked in a salt and fig leaf dough then slowl...
07/05/2025

The final savory course on our Summer Vegetable Season menu

Whole celeriac baked in a salt and fig leaf dough then slowly roasted in a pan with fresh lavender. Served with salted orange, saffron, and glazed in a sauce of Spanish cider, fig leaf vinegar and brown butter.

Our vegetarian menu is running for July and August. Make your booking via

Reverie will be closed tomorrow July 4th. We reopen Saturday July 5th, come enjoy our first week of our Vegetable Season...
07/03/2025

Reverie will be closed tomorrow July 4th. We reopen Saturday July 5th, come enjoy our first week of our Vegetable Season!

Chef and the team love playing with expectations. “Cold fried maitake.”Tempura maitakes dusted with spring onion, lime ...
07/03/2025

Chef and the team love playing with expectations. “Cold fried maitake.”

Tempura maitakes dusted with spring onion, lime leaf, and apple cider vinegar, misted with balsamic and black garlic, then freeze-dried for 24 hours for the ultimate crisp. Finished with a roasted mushroom and doenjang savory fudge.

Make your booking for our Vegetable Season running for the month of July and August via

A quiet moment before service. Fresh herbs, clean stations, focus setting in. The calm before the storm—and the beauty i...
06/29/2025

A quiet moment before service. Fresh herbs, clean stations, focus setting in. The calm before the storm—and the beauty in the details that often go unnoticed.

Reservations are open for our Summer Vegetable Season via


Chef and the team are deep in prep for our upcoming vegetarian menu—peeling and candying salsify, refining our carrot a...
06/16/2025

Chef and the team are deep in prep for our upcoming vegetarian menu—peeling and candying salsify, refining our carrot and seabuckthorn granita to serve with spicebush tofu and kombu-cha, and spinning ice cream with preserved winter truffles. Two weeks to go. We’re excited to share it with you.

Make your booking via

One more great week in the books—huge thanks to everyone who joined us. Just two weeks left of our current menu before w...
06/15/2025

One more great week in the books—huge thanks to everyone who joined us. Just two weeks left of our current menu before we shift to a fully vegetarian experience. 12–14 courses built around the summer harvest, served with the same energy and intention as always. $190 per person.









Vegetables deserve to be the star—even in dessert. Chef has never shied away from bringing vegetables into the sweet co...
06/04/2025

Vegetables deserve to be the star—even in dessert. Chef has never shied away from bringing vegetables into the sweet course. From reduced beet glazes on our fromage blanc mousse, sunchoke ice cream and caramel with caviar, to bell pepper and espelette masquerading as a cherry, they’ve always had a place on our menu.

This time, it’s salsify—sometimes called oyster root. Slowly cooked in a syrup of licorice and vanilla, then dried until it resembles something between candy and binchotan charcoal. Sweet, savory, striking.

Join us for the remainder of June to enjoy our Seafood and Game menu and then we are thrilled to bring our Vegetable Season for July and August. Make your booking via

Address

3201 Cherry Hill Lane
Washington D.C., DC
20007

Opening Hours

Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 6pm - 10pm
Saturday 6pm - 10pm

Telephone

+12028082952

Website

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