First things first, welcome to Chef Thomas Dunklin to Baltimore and to the top toque position at B & O American Brasserie. Originally from NOLA, this chef has worked there, New Mexico and the Pacific Northwest, many of the positions through the Kimpton Hotels. Dunklin has worked with many renowned chefs like Emeril Lagasse and Jan Birnbaum.
I had a chance to talk with him the other night in-between courses at a media dinner introducing his new seasonal menu. We talked about Seattle chefs, being organic and the mark of a chef who has worked on the line – burn marks on your arms. He laughed and said, “all the ink (tattoos) on his arms covers it well.”
Chef Dunklin is a triple threat: a baker, a chef and a sausage maker (charcuterie) and all his talents are reflected on the new seasonal menu.
When you dine your evening will kick off with chef’s house-made bread. If you really like a well crafted cocktail then you should indulge. B & O’s award-winning mixologist Brendan Door had us sample two drinks, both highly recommended: The Morning Dew – Cucumber, St Germaine & Gin or the Hobo’s Cola & Bourbon which uses a house-made cola.
A “Diner” moment from the movie
In the movie “Diner” one of the characters when asked what he wanted to eat and he proceeded to ordered the left side of the menu. This may not be exact but you get the gist. I say this is a “Diner” moment because between the seven of us at the table we must have tasted half of the menu items.
The menu is broken down into these categories: raw, charcuterie, small plates, entrees, and desserts – a number of these dishes are available on the bar, lunch and dinner menu.
From the Raw category we had the Ahi Tuna Crudo and Hamachi Tartare – both were light, refreshing flavors but personally I fell in love with the Hamachi.
The Charcuterie tastes followed. My mother would be beside herself knowing that I now like soft poached egg yolks on my food. This is after years of her forcing me to eat soft boiled eggs for breakfast. Dunklin’s Double Smoked Bacon Rillette is topped off with a slow poached egg that was a perfect go with. We tried the Venison Mortadella, Duck Breast Pastrami and Trio of House Made Sausages.
The Small Plates category was very diverse with a Roasted Beet Carpaccio for the vegan and their version of Devilled Eggs with truffled Maryland Crab, soft boiled egg, mustard and caviar. Meat lovers enjoyed the Slow Roasted Pork Belly and Oxtail Ravioli but my favorite was the Brick Oven Roasted Prawns with Green Onion Sausage balls and house made chive biscuits. Chef could make an entrée of these shrimp and I would buy it. Back on the lite side was a Citrus Marinated Crab with grapefruit, hearts of palm, fennel and salmon roe.
As we sampled the entrees at the table we all had different favorites, mine were the Diver Sea Scallops with a crusty carmelization on the outside and still moist interior accompanied with crab fried rice. The Maryland Rockfish rocked, with skin that was all kinds of crispy.
A bar item we got to taste was the Confit Duck Poutine – definitely an artery clogger but if you like duck fat fries, foie gras gravy, cheese curds, and a gastric glazed confit of duck this dish is for you.
Dessert – The Last Stop on the B & O Brasserie train.
Flourless Chocolate Cake thrilled my gluten intolerant friend, Banana Bread Pudding, Lemon Thyme Crème brûlée were all the sweet finish but my OMG moment was Red Velvet Doughnuts with cream cheese frosting and sweet potato cashew milkshake. OMG!. My doctor says I shouldn’t be eating the sweets but after a little taste I had to have more.
B & O American Brasserie
2 North Charles Street
Baltimore, MD 21201
443 692 6172
Menus are on Line: www.BandOrestaurant.com
Serving : Breakfast, Lunch, Brunch, Dinner, Bar and Happy Hour – Part of the Hotel Monaco.
Comments