Reverie
Washington, USA
⭐1 Star
The Experience
From Michelin Guide
Chef Johnny Spero and his team have risen from the ashes with a new look and an energized commitment. Enter through a stone garden to find a chic space dominated by the open kitchen where sustainably minded, East Coast-focused seafood takes center stage. The kitchen plays with expectations and delivers excitement at every turn. Even a tuna tostada is anything but ho-hum with its fresh approach. A memorable dish of diced surf clams with tomato granita bursts with umami and acidity, while sweet morsels of spider crab offer comfort with a buttery porridge of Carolina gold rice and an unctuous sauce of thickened egg yolk. The unexpected hits keep coming through dessert, where kelp cooked with vanilla syrup is finished over the grill for a smoky-sweet bite that brings the meal full circle.
Unique Things
From Visitor Experiences
Here are three unique/unconventional aspects of the Michelin-starred restaurant Reverie in Washington, D.C.:
1. Dramatic Comeback and Redesign After Fire
Reverie experienced a devastating fire in August 2022 that destroyed the original space. Chef Johnny Spero lost everything but managed to reopen after 19 months with a mature, elegant redesign featuring a downsized seating capacity (from 70 to 32 seats) and an open floorplan that is refined but not stuffy. This comeback story and thoughtful redesign reflect resilience and evolution in fine dining.
2. Globally Influenced, Seafood-Forward Tasting Menu with Signature Rice Dishes
Reverie offers a globally influenced tasting menu that is seafood-forward, with very few dishes repeated from previous menus. Notably, two rice dishes stand out as symbols of comfort: an Anson Mills Carolina Gold rice with seafood and egg yolk sauce, and a warm rice pudding made with Japanese short-grain rice cooked in coconut and embers, topped with curry-leaf crème anglaise. These dishes balance complexity with simplicity and comfort.
3. Scandinavian and Japanese Design Influences in an Intimate Setting
The restaurant’s interior blends Scandinavian and Japanese design aesthetics with natural light and light white oak, creating an intimate and sophisticated atmosphere. The open kitchen remains a focal point, with every table facing it, enhancing the dining experience through transparency and connection to the culinary process.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Reverie in Washington, DC, include:
- Local daily catch (seafood): Reverie's menu is centered around fresh, local seafood, reflecting the restaurant's focus on seasonality and place.
- Vegetables: Vegetables play a key role, often featured prominently alongside seafood to create balanced, thoughtful dishes.
- Game meats: Occasionally used to add variety and depth to the tasting menu, complementing the seafood and vegetable focus.
- Carolina Gold rice: A specific variety of rice frequently used at Reverie, highlighting the restaurant's attention to ingredient quality and texture in its dishes.
These ingredients are significant as they embody Reverie's philosophy of bold, surprising, and playful cuisine rooted in local and seasonal sourcing, with a strong emphasis on storytelling through each course. For example, Carolina Gold rice is a staple that provides a distinct texture and flavor base, while the local seafood ensures freshness and connection to the region.
Menu & Pricing
Current Offerings & Prices
Reverie Menu
Starters
- Scallop Crudo: $18.00 (Buttermilk, dill, dried scallop)
- Rugbrod: $18.00 (Cultured butter, miso)
- Clams: $18.00 (Preserved lemon, puffed rice, ricotta Koji cream)
Mains
- Agnolotti: $26.00 (Mentaiko, tobiko, chili)
- Burger: $18.00 (Misozuke, special sauce, smoked cheddar)
- Squash: $30.00 (Pumpkin seed, truffle, tetra and kabocha)
- Lamb: $32.00 (Smoked butter, spruce, tapioca)
Desserts
- Cherry: $12.00 (Granita, marshmallow, berries)
- Birch Ice Cream: $12.00 (Spruce, root beer, charcoal)