Dill Pickle, Cream Cheese, Sour Cream, Mozzarella

Chicken, Bacon, Ranch and Smoked Gouda

Prosciutto & Brie with Basil Pesto and Balsamic Vinegar Drizzle

Custom grind, lettuce, tomato, pickle and cheddar with remoulade on brioche with fries.

Johnny D's Burger

Stone Fired Pizza

Deviled Eggs

Bruschetta / Deviled Egg with Bacon / Burrata with Pesto

Baguette Trio

Traditional Buffalo Wings

Black Truffle Chicken Wings

Sweet and Spicy Bacon

Rings and tentacles served with togarashi and chili sauce

Fried Calamari

Mignonette, cocktail sauce and lemon (served by the dozen)

Oysters

Margaritas

Well Drinks

Red and White House Wines

Hyatt

food4gallery_3

food4gallery_2

Food Gallery Image 4

Food Gallery Image 3

Food Gallery Image 2

Food Gallery Image 1

food4gallery_1

Johnny D's Branding

In a large mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or spatula to blend them together until smooth and creamy.

Mix Cream Cheese and Sour Cream

Stir in the finely chopped dill pickles, garlic powder, dill weed, and black pepper. Mix until all ingredients are evenly distributed.

Add Dill Pickles and Seasonings

Gently fold in the shredded mozzarella cheese until well combined.

Incorporate Mozzarella

Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. Serve with crackers, chips, or fresh vegetables.

Chill and Serve

Dill pickles, finely chopped

Cream cheese, softened

Sour cream

Mozzarella cheese, shredded

Garlic powder

Dill weed

Black pepper

Preheat your oven to 375°F (190°C). Season both sides of the chicken breasts with salt, black pepper, and garlic powder.

Prepare the Chicken

In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let drain on paper towels. Once cooled, crumble the bacon into pieces.

Cook the Bacon

In the same skillet with the bacon fat, add olive oil if necessary, and sear the seasoned chicken breasts for about 4-5 minutes on each side until golden brown.

Sear the Chicken

Layer the seared chicken breasts in a baking dish. Pour ranch dressing over the chicken, then sprinkle with crumbled bacon and top with smoked Gouda cheese.

Combine Ingredients

Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Bake

Remove from the oven, sprinkle with chopped parsley, and serve warm.

Garnish and Serve

Chicken breasts

Bacon

Smoked Gouda cheese

Ranch dressing

Olive oil

Salt

Chopped fresh parsley

Slice the crusty bread or baguette into 1/2 inch thick slices.

Prepare the Bread

On each slice of bread, spread a generous layer of basil pesto. Top with a slice of Brie cheese followed by a slice of prosciutto.

Assemble the Dish

Place a fresh basil leaf on top of each assembly.

Garnish

Just before serving, drizzle balsamic vinegar over the assembled bruschetta.

Drizzle

Prosciutto

Brie cheese

Fresh basil pesto

Balsamic vinegar

Fresh basil leaves

Crusty bread or baguette

Shape the ground beef into two equal patties, ensuring they are slightly larger than the brioche buns as they will shrink while cooking.

Prepare the Burger Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip them and place a slice of cheddar cheese on top. Cook for an additional 4-5 minutes for medium doneness.

Cook the Patties

While the patties are cooking, split the brioche buns and toast them on the grill or in a toaster until golden brown.

Toast the Buns

Spread remoulade sauce on the bottom half of each toasted bun. Layer lettuce, tomato slices, and pickles, then add the cooked beef patty with melted cheddar on top. Finally, place the top half of the bun on the burger.

Assemble the Burger

Ground beef (custom grind)

Cheddar cheese

Lettuce

Tomato

Pickles

Brioche buns

Remoulade sauce

In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Knead the Dough

While the dough is rising, preheat your stone-fired pizza oven to around 700°F (370°C).

Preheat the Oven

Once the dough has risen, punch it down and divide it into 2-4 portions (depending on desired pizza size). Roll out each portion on a floured surface to your desired thickness.

Shape the Pizza

Add your favorite pizza sauce, cheese, and toppings to the shaped dough.

Add Toppings

Carefully transfer the pizza to the preheated stone and bake for about 5-8 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove from the oven, let it cool for a minute, slice, and enjoy your stone-fired pizza!

Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then cover the pan and remove it from the heat. Let the eggs sit for 12 minutes.

Boil the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Once cool, gently tap the eggs on a hard surface and peel the shells.

Cool and Peel

Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mash until well combined and smooth.

Prepare the Filling

Using a spoon or piping bag, fill the egg white halves with the yolk mixture.

Fill the Egg Whites

Sprinkle the tops with chopped bacon, paprika, and chives if using. Serve chilled.

large eggs

mayonnaise

Dijon mustard

white vinegar

salt

black pepper

cooked bacon, chopped

paprika

fresh chives, chopped (optional)

Slice the baguette into 1/2 inch thick slices and toast them until golden brown.

Prepare the Baguette

Chop the Roma tomatoes and basil. Mince the garlic and mix all ingredients in a bowl. Drizzle with olive oil, season with salt and pepper.

Make Tomato Mixture

Top each toasted baguette slice with the tomato mixture and serve immediately.

Assemble

Place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes.

Peel eggs, cut in half, and scoop out yolks into a bowl. Mash yolks with mayonnaise, mustard, salt, and pepper.

Cook bacon until crispy, then crumble and mix with the yolk mixture.

Cook Bacon

Fill egg whites with the yolk mixture, sprinkle with paprika, and serve.

Prepare the Ingredients

Place the burrata on a serving plate, drizzle with olive oil, top with pesto, and add cherry tomatoes around.

Season with salt and pepper, and serve immediately.

Season and Serve

Baguette

Roma tomatoes

Garlic

Eggs

Mayonnaise

Paprika

Burrata cheese

Pesto sauce

Cherry tomatoes

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.

Prepare the Chicken Wings

Sprinkle salt and black pepper over the wings and toss to ensure they are evenly coated.

Season the Wings

Arrange the wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until crispy and cooked through.

Bake the Wings

While the wings are baking, melt the unsalted butter in a saucepan over medium heat. Once melted, add in the hot sauce and garlic powder. Stir until well combined and heated through.

Prepare the Sauce

Once the wings are done baking, remove them from the oven and transfer them to a large bowl. Pour the hot sauce mixture over the wings and toss until they are well coated.

Coat the Wings

Serve the buffalo wings hot with blue cheese dressing on the side.

chicken wings

unsalted butter

hot sauce (e.g., Frank's RedHot)

garlic powder

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, mix together the honey, lime juice, black truffle oil, garlic powder, salt, and black pepper.

Prepare the Marinade

Add the chicken wings to the marinade and toss until they are evenly coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

Marinate the Wings

Spread the marinated wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until they are golden and crispy.

Once baked, remove the wings from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.

honey

lime juice

black truffle oil

fresh parsley

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Prepare the Bacon

In a bowl, mix together the brown sugar, paprika, cayenne pepper, black pepper, and salt until well combined.

Make the Rub

Lay the bacon strips on the wire rack. Generously sprinkle the dry rub mixture over the bacon, ensuring each strip is well coated.

Apply the Rub

Bake the bacon in the preheated oven for 15-20 minutes, or until the bacon is crispy and caramelized. Keep an eye on it to prevent burning.

Bake the Bacon

Remove the bacon from the oven and let it cool on the rack for a few minutes before serving. Enjoy your sweet and spicy bacon!

Cool and Serve

Brown sugar

Cayenne pepper

Rinse the calamari under cold water and pat dry with paper towels. Cut into rings if not pre-cut.

Prepare the Calamari

In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and togarashi seasoning. Mix well.

Mix the Coating

Dredge the calamari rings and tentacles in the flour mixture until fully coated.

Coat the Calamari

In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated calamari to the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Calamari

Using a slotted spoon, remove the fried calamari and place them on a plate lined with paper towels to drain excess oil.