Friday, August 31, 2012

Eden Eats series hits Baltimore, where will she eat?

World traveler and food enthusiast, Eden Grinshpan, takes viewers on a weekly culinary adventure through the most unexpected U.S. cities serving up authentic global cuisine in Eden Eats. Over the course of eight episodes, Eden visits a different city each week to discover original recipes and the incredible stories behind them. She meets the immigrants and locals who make up the backbone of every city and who reconnect with their culture and traditions through food. Whether she’s at a Kenyan restaurant for lunch in Baltimore or enjoying a traditional Burmese meal in Honolulu, Eden brings her passion for people and adventure everywhere she goes.

Eden is in the diverse city of Baltimore, Maryland and has just 24 hours to eat her way around the globe! Her first stop is lunch at a Kenyan restaurant, followed by making dinner with two Ukrainian sisters, and sampling some Newari specialties at a Nepalese restaurant. Then it’s off to Lithuania for a late night snack and dancing! As the sun rises, Eden heads to a Bavarian chocolatier to satisfy her sweet tooth and a Peruvian restaurant for breakfast. Lastly, she learns how to make some rejuvenating Nigerian bitter leaf soup and winds down with some traditional music.

EDEN EATS IN BALTIMORE - September 21st at 10:00PM ET 

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

Friday, August 24, 2012

Rusty Scupper's Grand Prix specials

In celebration of the Baltimore Grand Prix, the Rusty Scupper will offer a series of specials for diners in Baltimore including a Grand Prix Fixe Dinner menu and beer specials throughout the weekend, as well as a Grand Prix-themed brunch on Sunday.

The three-course Grand Prix Fixe dinner menu will feature the choice of Maryland crab soup, cream of crab soup, soup du jour or a house salad as the first course; entrée options include Maryland crab cakes, North Atlantic salmon topped with sautéed jumbo crab, tilapia francaise or Kent Island stuffed shrimp; New York cheesecake or key lime pie will be available for dessert. The three-course menu is $39.00 per person and will be available Friday, August 31 through Sunday, September 2. Also, Bud Light drafts and bottles of Budweiser, Miller Lite and Coors Light will be available for $3.00 each.

In addition to the three-course Grand Prix Fixe dinner menu, the Rusty Scupperwill also offer a Grand Prix Brunch on Sunday, September 2 that celebrates the drivers of the IZOD IndyCar Series and the American Le Mans Series. The brunch will feature traditional items such as steamed shrimp, oysters on the half shell, made to order omelettes, Old Bay home fries and a waffle station. Many of the drivers’ countries will be represented on the menu such as the U.S. with mussels with Old Bay butter, Italy with tilapia piccata, Australia with meat pie, Francewith scallop and shrimp Newburg, Spain with black beans and rice and Germany with braised cabbage. The Andretti omelette with capicola ham, pepperoncini and provolone cheese will also be available. Glasses of champagne, mimosas, bellinis, sangria, Heineken and Dos Equis will be included in the brunch price. The Grand Prix brunch is $37.95 per adult and $11.95 for children 10 years and younger.
 The Rusty Scupper will be open throughout the weekend of the Grand Prix and has ample parking for guests. The beer specials will be available in the bar area that features large flat-screen TV’s, perfect for viewing the race.

To make reservations for brunch of dinner, diners should call (410) 727-3678 or visit for more information.

The Rusty Scupper is located on Baltimore’s Inner Harbor at the Inner Harbor Marina (402 Key Highway). Celebrating its 30th anniversary in 2012, the Rusty Scupper features contemporary American seafood dishes and seasonal cuisine by Chef Mark Miranda. The restaurant serves lunch Monday through Saturday starting at 11:30 AM, dinner seven days a week and a Live-Jazz brunch on Sundays from 10:45 AM to 2:00 PM. Happy Hour specials at the bar are offered Monday through Friday from 4:00 to 7:00 PM. A complimentary shuttle service is available to guests within the city limits Monday through Saturday from 5:00 PM to close.

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

Friday, August 17, 2012

The Yard Bar & Grille has been making some fresh new changes

Sous Chef Adam Clary
The Yard Bar & Grille inside the Marriott Inner Harbor Camden Yards has been making some changesfrom a new executive chef and the new menu. Executive Chef Bill Downes has joined the Baltimore Marriott Inner Harbor and has a passion for incorporating farm-fresh produce into his menus. To support his farm-fresh mission, Chef Downes has begun growing a garden of vegetables and herbs on the hotel rooftop with the vision of building a greenhouse to support year-round growth of the very freshest of ingredients.

I was invited in to try out some the new menu items and specials that are offered different nights. Executive Chef Bill Downes had off but Sous Chef Adam Clary and the staff took great care of us.
We started with three selections that can found on Tuesday Baltimore LOCALS “Tapas Tuesday”:
  • Pretzel Crostini with lump crab mustard – loved the combination flavor of the mustard seed and crab
  • Braised Beef Short Rib with smoked cheddar BBQ mash – tender and moist
  • Charm City Crab Pot Pie with lump crab, garden vegetable and a flaky crust (also found or regular menu) – was served a tasting size and will for sure be getting the full size of this twist on comfort food
Pretzel Crostini
Braised Beef Short Rib

Charm City Crab Pot Pie
We then moved on to sample some burgers (slider version) that can be found on Monday 1/2 Price “Burger Night”:
  • Mediterranean Burger with Angus beef, olive tapenade, in house roasted red peppers, feta cheese and lettuce – this twist of a burger is popping with flavor from the olive tapenade
  • Wanda’s Ultimate Vegetable Burger with lettuce, onion and lemon basil pesto – a great vegetarian option that is flavorful
  • California Burger with Angus beef, avocado, house made red pepper pesto and smoked gouda – fresh and full of deep flavor
Mediterranean Burger

Wanda’s Ultimate Vegetable Burger

California Burger

Lastly we tried some items from Wednesday “East meets West”
  • Edamame Pot Sticker with sweet soy dipping sauce – nice crispness to this dumpling
  • Tempura Shrimp with a sweet chili Thai dipping sauce – the sauce gives this traditional dish a nice kick
  • Chicken Teriyaki Bun with orange ginger sauce – a perfectly steamed bun
Edamame Pot Sticker

Tempura Shrimp

Chicken Teriyaki Bun

The Yard is a great place to stop before a game, relax after work or take in one of many sports playing on the large screen TVs.

Racing fan? The Marriott Inner Harbor, a sponsor of Team Baltimore Racing and the Baltimore Grand Prix will be having GRAND PRIX specials!

Weekly Specials:
  • Monday 1/2 Price “Burger Night” - Fire up the grill: 12 Chef’s specialty burgers ½ price
  • Tuesday Baltimore LOCALS “Tapas Tuesday” & ½ price wine - Locals Night: enjoy tapas specials menu & ½ price entire wine list, 4pm till closing.
  • Wednesday “East meets West” - Weekly Chef’s Choice - Fiery fusion of East vs West flavors.
  • Thursday “Chesapeake Night” - Baltimore’s Charm City famous seafood specials from some of our City’s finest spots.
  • Friday “Franks and Brats” - Hot dogs: Franks & Brats menu is all dolled up & ready.
  • Happy Hour Food & Drink Specials - Monday - Friday 4-7 PM

The Yard Bar & Grille
Marriott Inner Harbor at Camden Yards Hotel
110 South Eutaw Street
Baltimore, MD 21201

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

The Yard Bar & Grille on Urbanspoon

Wednesday, August 15, 2012

One year anniversary of The Americana in Canton

The Americana, one of the newest Restaurant / Bars in Canton prepares for their one year anniversary party.

It is excited to announce its one year anniversary celebration taking place on Saturday, August 25th. The event will commence at 10:00 am; featuring an updated menu with bottomless Mimosas and an exquisite brunch selection. The celebration will continue throughout the day with special highlights including vacation giveaways to Hawaii, Cancun and Las Vegas, the unveiling of a new menu that will appeal to any pallet, a new beer program to include a 24 line draft beer system plus over 50 bottled beers.

Since opening last year, they have been nominated as Maryland’s Best New Restaurant, named the Ravens Bar of the Week and became the epicenter for many U.S. Military Veterans in and around the greater Baltimore area. During the holiday season it took first place with its presentation of its Uncle Sam Nutcracker in O’Donnell Square’s Tree Lighting Ceremony, and held its first annual “Shamrock the Block” celebration for St. Patrick’s day that rivaled the long standing “Meet in the Street” event in O’Donnell Square. When it first opened their doors, the owner, Alex van Breukelen, promised to give back to the community as much as he could. Through the year, it has co-sponsored the Sept 11 Run To Remember, Habitat for Humanity’s Women Build, The 6th Branch’s Operation Oliver, several fund raising events for the Leukemia Lymphoma Society, Susan G. Komen Foundation, The Lupus Foundation as well as several smaller non-profit organizations. As it continues to push forward, Alex van Breukelen continues to vow his support for community involvement,
“Our surrounding community is what allows us to operate, we MUST continue to give back to all of our neighbors, especially our U.S. Military Veterans.”, explains van Breukelen.
In celebration of its one year anniversary, it is adding a 24 line draft beer system, adding to the over 50 bottled beers to choose from and will be unveiling a rewards program unlike anything that has been seen before. The kitchen and menu will also get a full overhaul. While some of the favorite items, such as the Caribbean Jerk Chicken Skewers, the Grilled Cheese and the Blackened Chicken Penne will remain, there will certainly be some positive additions to the menu. Every Monday new weekly food and drink specials will be unveiled. Tuesday nights, will continue to provide a home for Charm City Trivia, and Wednesday night patrons will continue to enjoy “Warrior Wednesday”, in which any U.S. Military Veteran receives a 30% discount all day on Wednesday.

With its outside patio and the addition of outside table service, provides dining al fresco for the majority of the year. It is a family friendly restaurant that also offers a kids menu and welcomes all of their neighbors.

Conveniently located two blocks north of Canton Square at 900 South Kenwood Ave (the corner of Kenwood and Hudson).

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

The Generous Pour Wine Event returns to The Capital Grille

Lobster & Crab Cakes
Imagine having the freedom to enjoy nine world-class and limited-vintage varietals, hand-selected by a Master Sommelier, all while savoring signature appetizers, dry-aged steaks, fresh seafood and house-made desserts. Make that dream a reality by unleashing your inner sommelier this summer for The Generous Pour Wine Event at The Capital Grille – just $25 per person at dinner till September 2.

The Generous Pour Wine Event offers guests an unparalleled opportunity to enjoy generous pours of as many of the featured wines as they choose and the event exemplifies the expert, personalized service that The Capital Grille is known for. Guests will be guided through the experience, with suggested pairings and wine tasting notes for each course ordered.
The Capital Grille’s Master Sommelier, George Miliotes, one of only 186 in the world, chose each wine from unique vineyards around the world.
“I selected the wines for the Generous Pour Wine Event, relying on favorites from unique vineyards that I enjoy in my own personal cellar.” Allowing guests to experience the wine paired with food, tasting notes and expert guidance from our servers, adds depth to the experience that a traditional tasting event would not provide. The best way to learn about wine is to drink it!”
Crab Cocktail

I had the chance to go in for dinner and partake in the Generous Pour. Some of my favorite wines included:
  • Conn Creek Anthology, Cabernet, 2007 –robust blend of Bordeaux grapes from 13 of the region’s top vineyards
  • Ferrari-Carano Mountain Reserve, Cabernet, 2008 – Capital Grille is proud to be hosting the exclusive debut of Mountain Reserve from Ferrari-Carano and is a perfect accompaniment for Kona Crusted Dry Age Sirloin
  • Simčič, Rebula, 2008/09 – Available exclusively at The Capital Grille, this wine, also known as “Orange Wine,” is a 1,000 year-old style of wine production making a comeback
  • Villa Mt. Eden Grand Reserve, Pinot Noir, 2007 –silky and smooth wine, boasting flavors of strawberry, cherry, and toffee
Porcini Rubbed Delmonico
Our meal at The Capital Grille was enjoyable as always. We started with the Lobster and Crab Cakes (Lumps of lobster and crab with hints of dry mustard and red pepper paired with fresh, sweet corn relish) and the special appetizer of the evening the Crab Cocktail. Both were fresh and full of flavor.

For our main course we had the Porcini Rubbed Delmonico with 12-Year Aged Balsamic (seasoned and broiled with a porcini mushroom crust with a light drizzling of premium 12-year aged balsamic) and our all time favorite the Bone-In Kona Crusted Dry Aged Sirloin with Caramelized Shallot Butter (caramelized shallots, seasonings and coffee rub). Each steak was perfectly cooked and melted in out mouths.

Kona Crusted Dry Aged Sirloin
For dessert we shared the Cheesecake with Fresh Seasonal Berries (nestled in a vanilla wafer crust and garnished with fresh, sweet berries, a luscious strawberry sauce, and topped with a crisp sugar crust) and the Coconut Cream Pie (vanilla flavored crust is layered with coconut pastry cream and topped with a caramel rum sauce topping).

As always the service was top notch and we had a wonderful evening.

Time is running out to go partake in the Generous Pour Wine Event so make your reservations now!
Coconut Cream Pie


The Capital Grille
500 East Pratt Street
Baltimore, MD 21202

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

*Note that this tasting was a complementary media tasting to share the menu items, however, all thoughts and opinions are my own.

Wednesday, August 08, 2012

Roy’s Baltimore to take on Gourmet Again of Pikesville in chef competition

The Mason Dixon Master Chef Tournament is speeding toward the Final Championship Match. With just three more weeks of competition, there are only six chefs remaining in the battle for the title of Mason Dixon Master Chef 2012.

If you haven’t come out to see this live, interactive chef competition in person, now’s the time. With just five more matches, and prices set to increase for the Semi-Finals and Final Match, you don’t want to miss this opportunity to see these great chefs creating some of their most daring dishes.

Round 2 got off to a great start last week with some of the highest scores in the competition; and the first Semi-Final on Monday, August 20th is looking to be a tough battle. Chef Patrick “Opie” Crooks of Roy’s Baltimore will take on Chef Melissa Fordham of Gourmet Again of Pikeville - a repeat competitor, and fan-favorite, who did very well in the last running of the Mason Dixon Master Chef Tournament. For added drama both of these chefs tied for having the highest scores in the first round of the competition (breaking 90 as a total score) The winner of this match will advance to the Final Championship Match on Tuesday, September 11th.

Round two action continues this coming week on August 13th and 14th with the following line-up, the winners of these two matches will face each other on the Semi-Finals on Tuesday, August 21st.

Monday, August 13th
SoBo Café, Baltimore – Chef Timothy Dyson vs. Iron Bridge Wine Company, Columbia – Chef Chris Lewis

Tuesday, August 14th
Newton’s Table, Bethesda – Chef Luis Echeverria vs. Mie N Yu, Georgetown– Chef R.L. Boyd

Chefs are required to prepare original appetizer, entrée, and dessert creations in an hour for three expert judges and up to 28 ‘Guest Judges’. Final dishes are scored on presentation, creativity and taste, with only one chef from each match advancing to the next round.

Guests are invited to stand right across from chefs to witness the skills and techniques up close and interact with the chefs as they compete. A few guests will even be selected to taste and judge the chefs’ entrée creations alongside the expert judges and “Judging Experience” ticket holders.

In addition, guests arriving in time for Happy Hour (6-7pm) will enjoy complementary appetizers and wine tasting, as well as 2-for-1 drinks.

Advance Tickets*:
Round Two:
$25 for general admission
$45 for judging experience - these ticket holders taste the chefs' creations

Semi-Finals and Final Match
$35 for general admission
$55 for judging experience - these ticketholders taste the chefs' creations

Available for purchase at: All ticket prices include tax and a 10% donation to charity partner Meals on Wheels of Central Maryland.

*Tickets must be purchased in advance for the above pricing. Tickets are more at the door.

Blobs Park Bavarian Biergarten
8024 Max Blobs Park Road
Jessup, MD 20794

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

Tuesday, August 07, 2012

Rusty Scupper's wine list recognized by Wine Spectator magazine

From Pinot Grigio and Shiraz to Sauvignon Blanc and Malbec, the Rusty Scupper boasts one of the city’s most extensive wine lists. The Rusty Scupper is pleased to announce that the restaurant’s wine list has received an “Award of Excellence” and was recognized for inexpensive wine pricing for the ninth straight year by Wine Spectator magazine.

As an award winner, the Rusty Scupper is included in Wine Spectator’s annual “Dining Guide” that is featured in the August 31 issue, which is available now. Wine Spectator’s “Restaurant Wine List Awards” recognizes restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. The “Award of Excellence” is given to restaurants with lists that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style.
Wine Spectator magazine is the premiere source for all things wine,” said Julian Demiri, Wine Director, at Rusty Scupper. “It is an honor to once again be recognized for our wine list. We have worked hard to ensure that we offer a wide variety of wines that compliment our Chesapeake Bay-inspired menu.”
The Rusty Scupper’s wine list features more than 130 wines from around the world including Germany, Italy, Australia, Argentina, France, Chile and the U.S. Champagne and sparkling wines are available in addition to more traditional wines like Chardonnay, Merlot, Pinot Noir and Riesling. All of the restaurant’s wines are housed in a 1,200-bottle temperature controlled wine cellar.
The Rusty Scupper is located on Baltimore’s Inner Harbor at the Inner Harbor Marina (402 Key Highway). Celebrating its 30th anniversary in 2012, the Rusty Scupper features contemporary American seafood dishes and seasonal cuisine by Chef Mark Miranda. The restaurant serves lunch Monday through Saturday starting at 11:30 AM, dinner seven days a week and a Live-Jazz brunch on Sundays from 10:45 AM to 2:00 PM. Happy Hour specials at the bar are offered Monday through Friday from 4:00 to 7:00 PM. A complimentary shuttle service is available to guests within the city limits Monday through Saturday from 5:00 PM to close.

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

Monday, August 06, 2012

B&O American Brasserie 3rd annual Crab Bash

It’s time to find your inner crab! On Tuesday, August 7th from 6-9 p.m., award-winning chefs from around the region will cook off against one other in search of the Best Crab Dish and bragging rights for the year. In honor of their third anniversary, B&O American Brasserie and Hotel Monaco Baltimore will host the annual Crab Bash chef cook-off, once again benefiting National Aquarium.

Both event attendees and a panel of local celebrity judges will have the opportunity to sample and vote on their favorite crab dish from chefs including Thomas Dunklin of B&O American Brasserie, Wilbur Cox of The Wine Market, Chad Wells of Alewife, Guillermo Tellez of Square 1682 (Philadelphia), Chad Gauss of The Food Market, Jerry Edwards of Chef’s Expressions, Jerry Zheng of Zentan (Washington, DC), Mark Miranda of Rusty Scupper Restaurant & Bar and Derek Simcik of Atwood Cafe (Chicago). Thelist of judges for this year’s event includes WJZ’s Tim Williams, Baltimore magazine’s Suzanne Loudermilk, Urbanite magazine’s Tracey Middlekauff, and Mix 106.5’s Reagan Warfield. One chef will be awarded a “People’s Choice” award, which will be based solely on the votes of attendees, and one chef will be awarded a trophy for “Best in Show” by the celebrity panel.

For an admission fee of $50 per person, guests are invited to watch the chefs battle it out, sample the chefs’ dishes, and enjoy samples of cocktails created specifically for each dish by a member of the Baltimore Bartenders’ Guild. Admission also includes a raffle ticket with the chance to win a variety of prizes including tickets to National Aquarium, Kimpton animal-print robes, a gift certificate to B&O American Brasserie, and a one-night stay at a Kimpton Hotel.

B&O American Brasserie
2 North Charles Street
Baltimore, MD 21201

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

Thursday, August 02, 2012

Burger King is stepping it up when it comes to the new menu items

With an expanded menu that includes classic items, along with a wide range of exciting, new offerings, BURGER KING® is giving you even more reason to HAVE IT YOUR WAY®! The enhanced menu includes a variety of made-to-order Garden Fresh Salads, Snack Wraps, Real Fruit Smoothies, Frappés and Crispy Chicken Strips.

Chicken, Apple and Cranberry Salad
In our household we have been watching our carb intake and a I am loving the new salad options.  

New Garden Fresh Salads are made fresh daily with premium ingredients that can be topped with your choice of TENDERCRISP® or juicy TENDERGRILL® chicken.

Varieties include:
  • Chicken BLT Garden Fresh Salad ~ made with a three cheese blend, thick cut bacon, tomatoes and red onion, served with Ken’s® Avocado Ranch dressing
  • Chicken, Apple and Cranberry Garden Fresh Salad ~ made with crisp apples, dried cranberries, bleu cheese and Ken’s® Apple Cider Vinaigrette (YUM - this salad is SUPER fresh and there was NO brown lettuce!!!)
  • Chicken Caesar Garden Fresh Salad ~ made with 100% romaine lettuce, tomatoes, shaved parmesan cheese, and home-style croutons
Rich and smooth Frappés at BURGER KING® are made to order and provide the perfect combination of sweet Mocha or Caramel flavors, a hint coffee and ice. Offered in 12, 16, and 20oz. servings, frappes are available in the following varieties:
  • Mocha Frappé ~ The perfect combination of sweet flavor, a hint of coffee and ice all topped with whipped topping and a swirl of fudge
  • Caramel Frappé ~ The perfect combination of sweet flavor, a hint of coffee and ice all topped with whipped topping and a swirl of caramel (PERFECT on these HOT Baltimore summer days - minus the whipped topping for me)
Sweet Potato Fries
Have you seen the NEW Sweet Potato Fries?  Who doesn't love this sweet and savory cousin of the yummy French Fry!

They also are offering a new Summer BBQ Menu:
  •  Carolina BBQ WHOPPER® - ¼ lb of savory flame-broiled beef, topped with naturally smoked thick-cut bacon, pepper jack cheese, freshly cut iceberg lettuce, red onions and ripe tomatoes, smothered with a sweet southern sauce and the tang of Carolina BBQ sauce
  •  Texas BBQ WHOPPER® - ¼ lb of savory flame-broiled beef, topped with a thick slice of melted American cheese, freshly cut iceberg lettuce, red onions, ripe tomatoes and jalapeño slices, smothered in a smoky and spicy Texas BBQ sauce
  • Memphis BBQ Pulled Pork - tender pulled pork with the hickory-smoked and sweet flavor of Memphis BBQ Sauce, topped with sliced onions, and a sweet southern sauce

BURGER KING® on Facebook
BURGER KING® on Twitter
BURGER KING® website

Disclosure:  The coupons and product information, have been provided courtesy of Burger King Corporation through MyBlogSpark.

*sorry to say not all my pictures turned out - we just ordered a new camera!

Fleming's celebrates summer with Steak & Sangria prix fixe options

With long summer days rolling into warm summer nights, Fleming’s Prime Steakhouse & Wine Bar, 720 Aliceanna Street, is celebrating summer with a series of Summer Lovin’ Steak & Sangria Prix Fixe dinners that will take guests on a culinary world tour. This summer menu series, offered through August 26, will introduce a new steak and sangria pairing every two weeks, each featuring an artfully inspired selection of fresh, seasonal ingredients and internationally inspired flavors.

Every Summer Lovin’ Steak & Sangria menu features a summer salad, a uniquely seasoned specialty prime New York Strip Steak with a vibrant topping and a decadent dessert for $39.95*. Each menu also includes a suggested hand-crafted sangria pairing for $7.95*. Guests visiting the bar or patio, will also have an opportunity to enjoy the series of refreshing, seasonal sangrias.

Fleming’s Executive Chef Russell Skall, believes that summer dining is about innovative flavors that convey fun in the sun.
“Steak and sangria are two things that instantly take a summer BBQ from ordinary to extraordinary, and Fleming’s is helping guests take away the fuss by bringing the ultimate summer BBQ to our patios instead of theirs,” said Skall. “The steak and sangria menus will present a variety of marinades and sauces that will highlight fresh summer flavors and provide guests with a global summer vacation feel.”
Summer Lovin’ Steak & Sangria menus include:

July 30 through August 12
  • Butter Lettuce and Pear Salad with goat cheese, candied walnuts, crispy onions, and a lemon vinaigrette
  • Prime New York Strip with a sweet and spicy rub, topped with a savory tomato and roasted red pepper butter and chopped marcona almonds, and served with a side of summer zucchini slaw
  • Fresh Peach Cobbler with a brown sugar oat streusel and topped with vanilla ice cream
  • Optional Pairing: South Seas Sangria - Viñedos Terranoble Sauvignon Blanc, Sailor Jerry Spiced Rum, and Peach Schnapps with fresh peaches, honeydew melon, oranges and lemons
  • Beefsteak Tomato & Mozzarella Salad with arugula and a red onion balsamic vinaigrette
  • Prime New York Strip topped with crispy gorgonzola and served with grilled asparagus, pickled fennel and baby golden beets
  • Lemon-Poppy Seed Butter Cookies with vanilla ice cream and a warm apple-ginger sauce
  • Optional Pairing: Sailors Sunset Sangria - Red Diamond Merlot, Sailor Jerry Spiced Rum and Peach Schnapps, with fresh peaches, oranges and lemons
*Excluding tax and gratuity. Sangrias are sold separately. Fleming’s abides by all local and state liquor laws.

About Fleming’s Prime Steakhouse & Wine Bar
The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the Fleming’s 100, which features over 100 wines served by the glass. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator Magazine’s Award of Excellence.

Fleming’s Prime Steakhouse & Wine Bar
720 Aliceanna Street
Baltimore, MD 21202

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

Related Posts (LinkWithin)

Related Posts Plugin for WordPress, Blogger...