"The whole idea is this isn't food that you eat alone. This is food that's meant to be shared. So we treat the tortilla as the perfect vessel for everything from hamachi and caviar to chicharrones and the carnitas that we're doing. We wanted to create a big menu full of tostadas that are treated like a sushi bar would treat rice."
— John Besh to the Baltimore Business Journal, describing the concept of Johnny Sanchez, his new restaurant concept with chef Aaron Sanchez. The first Johnny Sanchez opened in a Baltimore casino in August, and the second is set to open on Poydras Street sometime this fall.