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Johnny Spero

@johnnyspero

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@passagelangley
@innatlangley

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@passagelangley @innatlangley lately

Fall is already in full swing on Whidbey

The smell of duck slowly smoking and roasting over almond wood

I'll never get tired of dungeness 🦀

@rachelstevns crushing tostada station

Our new table from @tree.skar totally transformed our dining room taken in Inn at Langley by @johnnyspero

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7 days ago

Really enjoying the transition into fall here on Whidbey Island. As the weather begins to shift, so does the menu at Passage.

Bookings for @passagelangley are now open through the end of December. Follow the link in my bio to reserve your experience via @exploretock

@innatlangley taken in Inn at Langley by @johnnyspero

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13 days ago

As the weather starts to shift, so will our opening pour at @passagelangley.

We’re transitioning away from our amazake into a warm tea of madrone bark, scented with bright herbs and flowers from our garden: verbena, lemon balm, chocolate cosmos, basil, preserved berries and spruce honey. taken in Inn at Langley by @johnnyspero

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20 days ago

Pre-service looks a little different at the @innatlangley.

Thank you to everyone who has shown @passagelangley so much love since we opened. From our guests, to @nytimes including us on their Top 50 list, to the entire PNW for welcoming us into an already incredible culinary community.

It’s been a bit of a change of pace going from nearly a decade down a cobblestone alleyway in DC to an island in the Pacific Northwest, but at the end of the day, I still get to cook the way I would anywhere in the world and that’s pretty special. taken in Inn at Langley by @johnnyspero

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21 days ago

Thank you @nytcooking @nytimes for including @passagelangley on your list this year!

Having opened right in the busiest season here on the island, our entire team at @innatlangley has been working day and night to create this experience. A huge thank you to all of our housekeepers and front office, our spa team, and the entire restaurant staff. 🎵 We’re all in this together 🎵

Being part of a place that has been here since 1989 carries so much history. To have the chance to continue telling that story in our own way, while welcoming guests who have been coming here since the doors first opened, is incredibly special. We’re so grateful to open these doors to new guests and continue building on that story.

This is just the beginning. taken in Inn at Langley by @johnnyspero

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a month ago

I resisted for a while. But I finally put a tostada on the menu at @passagelangley

@masienda blue corn masa, black walnut salsa macha, a mousse of avocado and eucalyptus, and yellowtail from @fishmongerjeff @efish_co brushed with masa tamari by @johnnyspero

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a month ago

Welcome to Passage. Our signature restaurant at the Inn, where Chef Johnny Spero takes hold of a wildly inventive dinner menu deeply rooted in the PNW and the beautiful bounty that surrounds us at every turn. Reserve your seating on @tock and see more at @passagelangley. taken in Inn at Langley by @johnnyspero

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a month ago

Thanks @pacificnorthernseafoods for the delivery of sea 🥒, or as Haiden calls them, “sea pickles.”

It was a fun day at @passagelangley letting the team break these down with me. One of my favorite ingredients, and one I first fell in love with while working at @minibarbyjose with @chefjoseandres.

We’ll utilize every single part. Stay tuned to see what we do with them! taken in Inn at Langley by @johnnyspero

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a month ago

New dessert in the works @passagelangley

Semifreddo of charred fig leaves coated in black currant, an ice made of windfall apples, cherrywood and alder, and a curd of almond wood smoked figs taken in Inn at Langley by @johnnyspero

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a month ago

Reservations for @passagelangley are currently open until the end of November. Follow the link in our bio to make your booking via @exploretock

📸 @teocrider taken in Inn at Langley by @johnnyspero

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a month ago

Balthazar Abalone from @culturedabalone 🌊🌊🌊

A truly special ingredient, available in extremely limited quantities. Excited and grateful to work with producers like this who are raising some of the best quality ingredients on the coast.

@passagelangley
@innatlangley
@exploretock taken in Inn at Langley by @johnnyspero

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2 months ago

On the menu at @passagelangley

Steelhead trout gently cooked in butter infused with black currant leaves, brushed with a preserve of strawberry and elderflower, and finished with dried citrus and seaweed salt.

The sauce is made from the stems, buds, and flowers of marigolds from @foggyhillfarm. Tucked beneath nasturtium and garden flowers is smoked steelhead trout roe.

Our bookings are currently open through the end of October. Reservations for November go live September 1st via @exploretock taken in Inn at Langley by @johnnyspero

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2 months ago