Blue Hill Tavern, wish I lived closer

I’m not usually Johnny on the Spot about going to new restaurants but this was one of those exceptions and I’m glad I did. Last Thursday night at an event, my friend Debbie Z said she was going to check out Blue Hill Tavern, a client of hers. The man-about-town, the style maven and food connoisseur, Brian Michael Lawrence editor of Style Magazine went the same evening sending an e-mail the next day to other foodie friends “Just tried the new Blue Hill Tavern in Brewer's Hill/Canton - awesome food, most beautiful new restaurant in Baltimore.” That was the wind beneath my wings, my impetus to go outside our Friday night mile and a half area comfort zone for dinner. It was a gorgeous summer evening-perfect for the excursion.

Blue Hill Tavern is located in the Brewer’s Hill section of town, I made a 6:15 reservation allowing 45 minutes to get there from the Pikesville area and we were still about five minutes late. We were able to get street parking although there is complimentary valet parking.

Immediately we passed the opened floor to ceiling accordion doors to the first floor bar area on through the restaurant entrance. Modern, sophisticated yet there is plenty of wood to add warmth to these extravagant surroundings. I don’t believe a penny was spared when it came to getting this restaurant designed, decorated and staffed. When I spoke with Mel Carter, co-owner and manager, the restaurant was 2 years in the making. Between my video below and the photo album I think you will get a feel.

Dine downstairs, upstairs or outside – don’t you love choices!

The husband and I opted for the outdoor seating, it was a perfect evening. As we went up the stairs there was a large bar at the back of the room with an adjoining outdoor deck and a more formal dining room off to the right with casual seating interspersed between the two areas. We were seated out on the 2nd floor veranda, enjoying a nice breeze which is assisted with ceiling fans. There are also heaters so guests can sit outside as the weather cools. If you are going to the veranda try to get the two tables closest to the front of the building for the best view.

Plenty of service staff, all matching in their Blue Hill shirts circulating and what looked like a floor manager in a suit. I liked our waitress, she was well informed about the menu items, attentive but not intrusive. I asked a lot of questions, like where is the chef from got an answer I wasn’t expecting. I assumed the waitress would understand foodie code and that I wanted to know where the chef had worked previously. She responded with the chef was from the CIA (Culinary Institute of America).

The executive chef is Brett Lockard, a classmate of Mel Carter, both graduates of the CIA. Carter is the former manager of Eurasian Harbor and Ruth’s Chris Steak House both at Pier 5. Executive Chef Lockard worked at a selection of New York City restaurants and upon his return to Harrisburg, Carter asked him to take command of the line.

Our dinner

Those of you who have been a couple for a long time know you can pick out what your partner is going to order before they even know. So Tom, the husband, didn’t fail me. He ordered the Caesar salad and the open face surf and turf: tenderloin of beef with a Creole sauced crab cake. I wanted to try the steak and eggs appetizer featuring carpaccio of New York Strip. Our waitress when questioned about the entrees said she likes the bolder flavors of food as a personal preference. Honestly, I was looking at the ½ roasted chicken, a true test of a kitchen if they can get the chicken thigh and the breast done so neither is overcooked. When our waitress said the kitchen uses the sous vide method to prepare the chicken then I knew both the white and dark meat should be moist.

The carpaccio was chilled appropriately, with a hint of citrus and oil dressing the micro greens. We shared the jam covered toasted brioche side to the steak and eggs. The Caesar salad was very good, sans croutons but with a large bread crisp one can crumble. I took a little bite out of the rolls brought to the table and dipped them in the oil and chopped olive mixture.

In the down time between courses, I took my own little tour of Blue Hill with the trusty video and camera. Hurray, the entrees arrived looking beautiful but the test was taste and aroma. The crab cake was excellent, nice lumps of crabmeat with the tasty sauce. My chicken and broccoli were abundant on the plate. The chicken was moist, flavorful and the gravy was well seasoned to my palate. The broccoli still had crunch without being to underdone. The mac and cheese arrived in its own crock, crust on the top and moist in the center. The husband kept stealing the crunchy pieces and I was ready to stab his hand with my fork.

We were full but I looked at the dessert list. A new entrée that night was a chocolate silk pie, a weakness that I didn’t give in to but can assume that it was very good. One of you will have to get it and let us know.

This is a restaurant I would love to have in my neighborhood. One can come dressed casual, enjoy a drink, a light bite or a full dinner. The restaurant is quite lively, vivacious and vibrant. Craving something a bit more romantic and quiet then be sure to ask for the upstairs private dining room. The question is always would I go back and that is affirmative Houston.

Blue Hill Tavern
938 South Conkling Street
Baltimore, MD 21224
443.388.9363
www.bluehilltavern.com