Related Articles
B&O American Brasserie will open for business July 30, 2009. The restaurant will be under the culinary direction of Chef E. Michael Reidt – named one of the country’s “Best New Chefs” in 2001 by Food & Wine magazine. The 4,500-square foot restaurant features seating for 146 including 76 on the mezzanine level, which overlooks the bar and exhibition kitchen.
B&O American Brasserie will introduce an approachable American brasserie with a seasonally changing menu. The restaurant will be open for breakfast and dinner beginning July 30 and lunch service will begin on August 17.
“It is an honor to be opening B&O American Brasserie in Maryland and I’m looking forward to making Baltimore my home,” said Chef Reidt. “The culturally diverse palate of the city is one for which I am excited to be cooking.”
Happy hour is offered from 5:00 to 7:00 p.m. Monday through Friday and includes $3 draft beers, $3 wine selections and $5 cocktails. The bar menu includes Mussels Frites with Chopped Herbs & French Fries ($7), Charcuterie ($12), Confit Pork Croquettes with Honey Mustard Aioli ($6), and Cornmeal Crusted Oysters with Caramelized Fennel & Spicy Summer Melon ($12).
Example menu items:
- Heirloom Tomato and Watermelon Salad with Chipotle Goat Cheese and Saba ($10)
- Steak Tartar and Carpaccio with Pickled Carrots and Dressed Mizuna Greens ($12)
- Margherita Flatbread ($8)
- High Point Farms Ricotta Flatbread with Asparagus, Farm Egg and Parmesan ($10)
- Baltimore Chesapeake Rockfish with Smoked Shrimp-Pea Risotto and Arugula Pesto ($24)
- Murray’s Farms Chicken with Pesto Mash, Smoked Bacon and Summer Squash ($19
- Not Your Dad’s Mixed Grill with Smoked Sausage, Jumbo Shrimp and Beef ($26)
- Vande Rose Farms Steak Frites in several cut options with Duck Fat Fries, Pickled Red Onion and Watercress ($18-34)
- A raw bar menu features the season’s freshest shellfish and oyster offerings from the Pacific and Atlantic seaboards
Chef Reidt will offer local dinner specials seven days a week including Tuesday’s Buttermilk Battered Chicken ($18) and Friday’s Seafood Pot Pie ($21). Chef Reidt also offers a children’s menu as well as a dessert menu.
B&O American Brasserie offers an extensive selection of draft & bottled beers, artisan wines and classic hand-crafted cocktails:
- Cardinal Sin, Belvedere Black Raspberry Vodka, Crème de Mure, Hibiscus Tea topped with Sparkling Wine ($10)
- Horsecar, Tanqueray 10 Gin with Muddled Blueberries and Thyme ($10)
- 2008 Boordy Vineyards Vidal Blanc ($6 glass)
- 2007 Chrysalis “Sarah’s Patio” Norton ($10 glass)
The restaurant features contemporary design elements against a backdrop of time-honored architectural features by playing off the original Beaux Arts architecture of the former B&O Railroad Headquarters. Details from old B&O dining cars, such as The York, are incorporated into the chairs and individual lamps grace each table. Richly colored leathers and tailored wools with gleaming nail heads finish the chairs.
B&O American Brasserie supports environmental responsibility and a sustainable world by using non-intrusive, high-quality, eco-friendly products, ingredients and services. Some of the restaurant’s green initiatives include an in-house water purification system to eliminate the sale of bottled water, composting and recycling, and serving all natural and often organic food.
The restaurant is open seven days a week serving breakfast from 7:00 to 10:30 a.m., lunch from 11:00 a.m. to 2:30 p.m., and dinner from 5:00 to 11:00 p.m. Bar service is available all week from 11:30 a.m. to midnight with happy hour from 5:00 to 7:00 p.m. For more information on B&O American Brasserie, call 443-692-6172 or visit www.BandOrestaurant.com
B&O AMERICAN BRASSERIE
2 North Charles Street
Baltimore, MD 21201
0 comments:
Post a Comment