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Reverie closed Saturday. Here's what seven years on Cherry Hill Lane meant for Georgetown.

Johnny Spero served his last tasting menu at 3201 Cherry Hill Lane NW on October 4. The Michelin star, the fire, the comeback, the cobblestones, this is how Georgetown lost its only starred restaurant, and what Spero is doing next.

Reverie closed Saturday. Here's what seven years on Cherry Hill Lane meant for Georgetown.

The alley is quiet now. Cherry Hill Lane NW, a narrow cobblestone slip tucked just south of the C&O Canal, has a blank door at number 3201. Reverie served its final meal there on Saturday, October 4, ending a seven-year run that survived a pandemic, a kitchen fire, an 18-month rebuild, and the general brutality of running a fine-dining tasting room in a neighborhood not known for discovery dining.

Georgetown has no shortage of money. It has always been harder to find ambition there. Reverie was the exception.

How it started

Reverie opened in October 2018, more than ten years in the making for chef Johnny Spero. The room held 32 to 36 seats, set inside a historic brick building on a secluded cobblestone alleyway, and you had to know it existed to find it. That was half the point. Spero had spent his formative years training at Noma in Copenhagen, Mugaritz in Spain, and José Andrés' Minibar in D.C. Reverie was his first wholly independent project, a place to cook the way he wanted, for the number of people he wanted, without compromise.

The restaurant gained recognition for its intimate, multi-course modernist menus, drawing from Nordic, Japanese, and Maryland culinary traditions, initially with a seafood focus before evolving into an entirely meat-free format in 2024. Signature dishes rotated seasonally. One recurring anchor: Anson Mills Carolina Gold rice with crab and egg yolk.

Reverie earned its first Michelin star in the spring of 2022. It was Georgetown's only starred restaurant. Reservations, predictably, became scarce.

Then the fire

Just shy of its four-year anniversary, and on the heels of receiving its first Michelin star, a fire broke out on August 12, 2022, from an unused electrical outlet in the kitchen. The destruction was total. Spero lost not just his newly starred restaurant but his personal belongings he kept there: his book collection, his knives, his recipe notebooks.

"I lost everything," Spero said. "I collapsed on the cobblestone alleyway at 4:30 AM staring into the window."

He did not walk away. Friends launched a GoFundMe to cover employees' final paychecks, and Spero eventually received a substantial enough insurance payout to reopen Reverie in its original historic brick building. After 19 months, Reverie relaunched with a mature new look and a re-concepted open floorplan. He downsized from 70 seats to just 32 and removed his chef's counter.

The rebuilt Reverie held its Michelin star. The cobblestones were still there. So was the door that required a bit of intention to find.

The decision to close

Spero announced in July 2025 that Reverie would close. He gave no specific reason other than deciding to "end this chapter on my own terms." There was no landlord drama telegraphed publicly, no debt spiral disclosed. He posted that September would close with a final tasting menu "that celebrates everything Reverie has stood for: creativity, connection, and a relentless drive to just cook really good f*cking food."

The restaurant's August menu was a $190, 10-course vegetable tasting menu. The final weeks brought back iconic dishes from the restaurant's seven-year journey.

The practical math of a place like Reverie is unforgiving. Operating a prix-fixe-only, 36-seat restaurant in a hidden location, amid rising labor costs and inflation, requires every single seat, every single service, to carry weight. Spero left no hints as to what might be next for him, though he indicated that the Reverie space, on tiny Cherry Hill Lane just south of the C&O Canal, has a future.

Bar Spero, his more casual Basque-inflected project in the Capitol Crossing development near Mt. Vernon Triangle, had already closed in September 2024 after two years of service. Spero was, by last fall, running on a single table.

What Reverie actually was

Spend enough time in Washington and you learn to be skeptical of fine dining rooms that lean on their setting as a selling point. The alley could have been a gimmick. It wasn't. Reverie was, at its best, a restaurant where the location amplified something rather than substituting for it. You walked down a lane you'd never have stumbled onto by accident, pushed open the door, and found a chef cooking with the kind of focus that does not survive distraction.

Not every chef is as doggedly passionate as Spero, who kept his upscale restaurant alive through the pandemic by cooking burgers and pizza. That detail says something. The instinct, when everything collapses, was not to close. It was to feed people differently until things opened back up.

Georgetown has lost restaurants before and will again. What it has lost this time is its only Michelin-starred kitchen, and with it, a 36-seat argument that the neighborhood could sustain something genuinely demanding of its diners.

Where Spero is going

He is not staying in Washington. According to the Seattle Times, Spero shuttered Reverie and moved with his family to Whidbey Island, Washington, in 2025 to get settled and begin menu research. He is set to helm the Inn at Langley's new restaurant, called Passage, when the waterfront property reopens after renovations on May 17. The restaurant will roll out a multicourse tasting menu.

Whidbey Island sits in Puget Sound, about 30 miles north of Seattle. It is, in geography and temperament, about as far from Georgetown as a Michelin-starred chef can land while staying in the continental United States. Whether Spero takes the star with him in spirit or earns a new one on the Pacific is a separate story. What matters now is that the door on Cherry Hill Lane is shut, and the lane itself, if you were to walk it today, gives nothing away.

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