Skip to main content

See also:

B & O American Brasserie's new spring menu: Food and drink

Bone marrow with pickled fiddlehead ferns.
Bone marrow with pickled fiddlehead ferns.
photograph by Dara Bunjon©

Whether it is their oven Roasted Bone Marrow with pickled fiddlehead ferns or their Pork Tenderloin with ramp butter smashed potatoes Chef de Cuisine Matthew Kane of B & 0 American Brasserie knows how to put spring on your plate.

Charcuterie Platter
Charcuterie Platter
photographs by Dara Bunjon©

A handful of us media folks we’re invited to the B & O American Brasserie to meet the new Chef de Cuisine, Matthew Kane, to taste his vision of spring on the plates from starters down through the brick oven, salads, mains and through dessert. Chef Kane has been with the B & O American Brasserie since it has opened earning his culinary stripes and now, finally got to design his own new menus. Check out the slideshow or view the menus on their website.

We didn’t try though I will on my return the roasted radishes with smoked sea salt, thyme and lemon. Radishes are my thing of late – I like the crunch and heat.

A lot of people say award- winning but when I say this about the B & 0 American Brasserie’s Head Bar Chef/Mixologist Brendan Dorr, it is no lie – he is amazing, a great palate in blending and choosing what marries well. We sampled five of his liquid creations; Morning Dew, Burro Mexicana, E.M.H. Daiquiri, Perfect Age and Brandy Alexander. I’m a pantywaist when it comes to drinking so it is nice to see they offer three non-alcoholic libations above and beyond sodas. In fact they call them the Pantywaist Libations.

A heads up, their bar and lounge is pretty busy during happy hour so come early and grab your seat.

B & O American Brasserie-2 North Charles Street-Baltimore, MD 21201 443.692.6172 www.BandORestaurant.com @BandOBrasserie

Don't miss another post, click SUBSCRIBE in the author's box. Follow me on Twitter, Instagram and Pinterest @DaraCooks