It is no wonder Andi Johnson has a passion for owning a restaurant that turns out fresh, creative food. She grew up on a farm in the Nebraska, where she learned to love and appreciate just-picked produce and the beauty of seasonal foods.
Andi has worked in the restaurant industry since she was 14. Like many owners, she learned the business from the bottom up, doing the basics at first and then finding her niche and her passion.
The variety of her experience is wide: She has worked in a small, eclectic café that grew a lot of its own produce, as well as for celebrity chef Todd English – first at Figs in Massachusetts, then at his flagship Olives in New York City. Here she sharpened her skills and became inspired by mixology, or the art and science of crafting cocktails and specialty drinks. She also developed her penchant for the creative, designing and crafting the restaurant’s draperies and other details.
Today, Andi’s influence can be felt behind Perro Salado’s intimate bar, where run-of-the-mill margaritas have been replaced with house specialties featuring top-shelf and rare tequilas as well as fresh fruits and vegetables such as blood oranges, pomegranates, and cucumbers.