Beginning March 1st, Bagby Group Corporate Executive Chef Chris Becker and Fleet Street Kitchen’s Executive Chef Chris Amendola will be rolling out a new menu concept and dining experience for their front dining room at Fleet Street Kitchen. Called “The Tavern Room,” the new menu design developed by Chef Becker will introduce a more casual experience to the elegant, yet rustic Fleet Street Kitchen. “We wanted to give our guests something more than just a bar menu,” comments Chef Becker, “but still allow for people to stop in for a couple bites and drinks after work or for an informal date night.”
The dishes, created by Chef Chris Amendola, will be divided into four parts: Tastes, Small Plates, Large Plates, and Desserts. Featuring some popular dishes off Fleet Street’s past bar menu, such as Chef Amendola’s signature “Pig Face & Pickles” offal dish and a “Charcuterie & Cheese” board, it will also add new options, such as “Merguez Pretzel Bites,” “Ocean Trout Belly Crudo,” “Confit Duck Leg,” and several vegetarian options including the chef’s popular “Glazed Sunchokes.”
To add to the convivial nature of the “Tavern Room,” Beverage Director Tim Riley will be unveiling several of his favorite punch recipes in a large punch bowl format for groups. “This is a great addition to our experience at Fleet Street Kitchen and I’m excited to introduce some of my favorite punch recipes,” says Riley. He plans on rotating the punches seasonally, consistent with the restaurant’s locally focused, seasonal ethic.
The restaurant’s current menu, which offers a la carte dishes as well as four course, seven course, and vegetarian tastings, will be offered in Fleet Street Kitchen’s upper dining room, or “The Dining Room,” as well as the new “Tavern Room.” The new casual menu will only be offered at the bar and in “The Tavern Room.” “Our goal is to create two unique dining experiences under one roof,” explains Chef Becker, “We want to create a fun, energetic upscale tavern, but also maintain Fleet Street Kitchen’s position as one of the top fine dining restaurants in Baltimore. Chef Amendola and I are both excited to expand his modern farm-to-table tasting menus as well as develop “The Tavern Room” into a great spot to have some casual food and drinks.
Reservations will be available for “The Tavern Room” both online and by phone. Along with the introduction of “The Tavern Room,” the restaurant will also be offering a new happy hour with $5 beers, $6 cocktails, $7 glasses of wine and 50% off the Taste and Small Plates sections of “The Tavern Room” menu.