About Bar Spero
At this Capitol Crossing newcomer, Reverie chef/owner Johnny Spero turns his focus to Spain’s Basque Country. We come to the sleek, pale-wood dining room for his takes on vegetables, such as a whole potato cooked in kombu butter and accented with bottarga or a giant koginut squash, and all manner of seafood, whether grilled oysters with buttery cider sauce or fire-licked lobster. Spring for the crusty sourdough from Manifest Bread—it’s delicious with butter laced with La Tur cheese, but you’ll want it to sop up every bit of the kitchen’s sauces and broths. Expensive.