About Johnny D's Uptown

Johnny D's is a Boston institution owned and operated by the DeLellis family since 1969. On any given night you may see Cajun fiddle masters from Louisiana, British folk stars, or some of Boston's finest rockers. Over the years we have had an almost endless list of the best acts in the country — just about anyone who would fit in a 300-capacity room has played here at one time or another, including the greatest names from the jazz, blues (we won the coveted "Keeping the Blues Alive" award from the Memphis Blues Foundation), folk, rock, and international music scene.

Johnny D's Restaurant, serving dinner and weekend brunch, has received local and national attention as well. The menu is varied; featuring many new American dishes and vegetarian items.

A Healthier Approach

We stock dairy products from farms that pledge not to use synthetic bovine growth hormone.

We offer freshly squeezed juices. Not only do they taste great, but they have enormously more vitamins than do pasteurized juices mixed from concentrates.

Our Swiss water process decaffeinated coffee is free of chemicals conventionally used in the decaffeinated process.

We use filtered water for all of our cooking needs. Our activated carbon filter removes or significantly reduces a variety of contaminants.

We use Coleman's ground beef...for you this means no hormones and no antibiotics in meat. For the cattle it means the opportunity to free-roam in a mountain environment.

We always offer vegetarian options. Fried items are prepared in a 100% vegetable fryer dedicated to our vegetarian menu items.

The Massachusetts health department reminds you that consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness.

We're Going Green!

Johnny D's is a member of The Green Restaurant Association℠ (GRA), a national non-profit organization, provides services in research, consulting, education, marketing and community organizing. The GRA utilizes a collaborative strategy that involves restaurants, manufacturers, vendors, grassroots organizations, government, media, and restaurant customers. The GRA's model provides a convenient way for all sectors of the restaurant industry, which represents 10% of the U.S. economy, to become more environmentally sustainable. Find out more at www.dinegreen.com