There has been a great deal of press about the new B & O American Brasserie in the Hotel Monaco and deservedly so. The surroundings are welcoming and lush, they even have leather on portions of the walls.  The bar has a view of Charles Street with the city’s master mixologist, Brendan Dorr, formerly of Ixia, creating tasty and visually appealing liquid refreshment.  Dorr offers renditions of the standard cocktails like a Manhattan to a Chamomile Cup made with Kettle One Vodka infused with chamomile tea, Pimms Cup and ginger beer. The double seated barstool for the couple that wants to remain close is a very nice touch. The unique bottom form-fitted seating for the communal table, the open kitchen counter stools and banquettes on the mezzanine level - there is seating for everyone's comfort.

Top toque

Chef Chef E. Michael Reidt has brought his California fresh cooking skills to the table. Recognized by industry magazines as an up-and-coming chef, a chef of note, Reidt has worked in Boston, South Beach and Santa Barbara feeding his passion for being near the ocean. Look at any of the leading chefs and you will note their international travel broadening their culinary education and that is true for Chef Reidt, who has numerous trips to Asia and South America under his toque.

A green restaurant

B & O American Brasserie, the chef and the staff have made a commitment to sustainability as well as socially responsible practices with non-intrusive, eco-friendly products. Wherever possible, organic meats and produce are used and they are committed to sustainable seafood.

My plate was full

There were many opening cocktail parties for VIPS, media etc although I was invited to come and enjoy dinner and did so with media friends: Brian Michael Lawrence, editor of Style Magazine, Randi Rom of Foodservice Monthly, Celeste Corsaro of Baltimore Eats and the social diva, Anne Boone-Simanski of the Socially Speaking column in Style Magazine.

I ordered a brick oven traditional margharita flatbread with tomato and mozzarella for all to try and it arrived on its crispy crust pleasing all that sampled. I went with the hiramasi (yellow tail) tartar with quinoa salad as my first course and the tender, clean flavor of the hiramasi to the crunch of the quinoa was an excellent ying to yang. I followed with the rice-dusted diver scallops with summer succotash that contained fresh peas as opposed to lima beans. The scallops were crisp on the outside, just done on the inside, perfectly prepared scallops, (IMHO)  in my honest opinion.

Others at the table were more than satisfied with the watermelon salad, steak tartar, cumin dusted heirloom carrots, Murray Farm’s chicken, ricotta gnocchi and the Chesapeake rockfish.

Strickly the facts

Open 7 days, for breakfast, lunch and dinner and a happy hour from 4 p.m to 7 p.m. Monday through Friday. As I stated above, there is something here for everyone.

This was a complimentary meal but in reality the question is would I go back on my own dime, and that my friends is a resounding yes. Even if I was alone, I would enjoy sittling at the bar, having one of Dorr’s excellent liquid concoctions and a hiramasi looking out onto Charles Street and the city-goers passing by.

B & O American Brasserie
2 N. Charles Street
Baltimore, MD 21201
Adjacent to the Hotel Monaco
http://www.bandorestaurant.com/
443-692-6172 ~ valet parking available