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The French Kitchen is now open in the Lord Baltimore Hotel

The entrance to the  French Kitchen at the Lord Baltimore Hotel.
The entrance to the French Kitchen at the Lord Baltimore Hotel.
photography by Dara Bunjon

With the hustle and bustle of the holiday season possibly you hadn’t heard the Lord Baltimore Hotel has a new restaurant, The French Kitchen and it is now open for lunch and dinner. It is one of the first spaces open to the public in the current renovation by new owners The Rubell Hotel Group.

The French Kitchen at the Lord Baltimore Hotel
photography by Dara Bunjon

The Lord Baltimore Hotel, a landmark hotel since 1928, radiates its old world charm. The French Kitchen is spacious with the high ceilings, tall mullioned windows, mirrored walls and eye-candy antique accoutrements. Just prior to Christmas, the media were invited in to The French Kitchen view the refreshed space and partake of a tasting by created by their Executive Sous Chef Jordan Miller.

Chef Jordan Miller, a New Jersey native, started his career 13 years ago as a dishwasher at age 15. A graduate of North Carolina at Wilmington and the University of San Francisco in Quito, Ecuador in 2008 he has a B.F.A. in Creative Writing, B.A. in Spanish and a certificate of Culinary Arts. He has done his culinary due-diligence coast-to-coast and most recently at Baltimore’s Chesapeake Restaurant.

The menu features regional and seasonal foods with diversity and the French touch. The French Kitchen offers a full menu ranging from Hors D’oeuvres to Salades to Principaux along with an approachable selection of Sparking, Rose, White and Red wines. Hors D’ouevres include items such as Cured Saumon with dill, crème fraiche, potato, and everything bagel tuile; Soupe A L’Oignon with crouton and melted comte; Tartare de Boeuf with shallots, capers, garlic, herbs, poached egg, pear and crostini; and a selection of Fromage and Charcuterie. Salades range from Vegetables A La Grecque with mixed winter vegetables to Frisee Aux Lardon with arugula, bacon, poached egg, fourme d’ambert, pear and vinaigrette. Entrée selections – or Principaux – include Moules Normandes with apples, mushrooms, heavy cream, calvados, cider and fresh bread; Roasted Canard breast and confit of leg with lentils, orange, fennel and olive; Steak Frites with cippolini onions and french fries; and Raie, skate wing with brown butter, capers, fingerling potatoes and winter vegetables.

During the media walk-about we got to taste a number of dishes from raw oysters with pickled onions, seared tuna Nicoise, duck breast with risotto, chicken roulade, lamb chops, housemade breads, beignets and specialty house-made flavored ice creams. (see the slideshow)

The restaurant’s two doors open widely, a couple steps above the lobby, into the blue and gold hued dining room. The feel is casual chic – old world charm with a fresh take on French cuisine.

The French Kitchen at the Lord Baltimore Hotel
20 W. Baltimore Street - (410) 539-840
Baltimore, Maryland 21201 – Discounted valet parking is available for restaurant patrons

Tue - Thu: 11:00 am - 2:00 pm, 5:30 pm - 9:30 pm
Fri - Sat: 11:00 am - 2:00 pm, 5:30 pm - 10:00 pm
Sun: 10:00 am - 1:30 pm
www.lordbaltimorehotel.com
www.facebook.com/TheFrenchKitchenatLordBaltimore
Twitter @LBH1928

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