Bar Spero is opening in Capitol Crossing with a seafood-centric menu and wood-fired cooking.
Chef Johnny Spero describes his Georgetown tasting menu restaurant like the instrumental rock band Russian Circles—”it’s kind of like heavier guitar tones and ambient.” By comparison, his forthcoming restaurant Bar Spero will be more like the Philly band Soul Glo—”loud as shit and kind of fast.”
The restaurant, opening in the Capitol Crossing development mid-to-late summer, draws inspiration from the fast-paced, high-energy dining that Spero fell in love with while living in Spain’s Basque country. The moniker Bar Spero mimics restaurants in downtown San Sebastian—Bar Nestor, Bar Ricardo—named after their chefs.
That doesn’t mean it’s a Spanish restaurant, though Spero’s style of cooking and approach to sourcing quality ingredients are influenced by his experience in Spain and working for the likes of famed Spanish chef José Andrés at Minibar. What you will find is a seafood-centric menu with raw bar and wood-fired hearth cooking.
You can also expect to find a rotating selection of oysters on the half-shell , fresh sea urchin , and live baby Maine scallops dressed simply with olive oil aged in a sherry cask. Spero doesn’t like to serve mussels in the shell . Instead, he’ll finish plump mollusks over the hearth and serve them with guanciale, lardo, melted leeks, and a cream “burned with some of the embers.”
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