I don’t normally do this, but I’m pasting the entire press release on the new B & O American Brasserie that is opening on Thursday, July 30th. I’m in the middle of 4 projects and just don’t have time to put my own spin on this. Hopefully the news and details will placate you. Enjoy, I’m back to work at the real money earning jobs not that I don't love you all.
I did take a tour of the Hotel Monaco which is home to B & O American Brasserie last week and where I snapped this photo. I wasn't allowed to take photographs inside.
The press release:
B&O American Brasserie, a new addition to Baltimore’s dining scene, will open for business July 30, 2009. The restaurant, adjacent to Kimpton’s Hotel Monaco Baltimore, will be under the culinary direction of Chef E. Michael Reidt – named one of the country’s “Best New Chefs” in 2001 by Food & Wine magazine. B&O American Brasserie is located at 2 North Charles Street, in the heart of Baltimore’s business district and housed in the historic former Baltimore & Ohio Railroad Headquarters.
B&O American Brasserie will introduce an approachable American brasserie with a seasonally changing menu, a bustling street-front bar, as well as an exhibition kitchen with counter seating and an exposed brick oven. The restaurant will be open for breakfast and dinner beginning July 30 and lunch service will begin on August 17.
“It is an honor to be opening B&O American Brasserie in Maryland and I’m looking forward to making Baltimore my home,” said Chef Reidt. “The culturally diverse palate of the city is one for which I am excited to be cooking.”
A raw bar menu features the season’s freshest shellfish and oyster offerings from the Pacific and Atlantic seaboards. Starters include a selection of small plates, farm fresh salads, and flatbreads ranging from an Heirloom Tomato and Watermelon Salad with Chipotle Goat Cheese and Saba ($10) to Steak Tartar and Carpaccio with Pickled Carrots and Dressed Mizuna Greens ($12).
From the brick oven, dishes range from the traditional Margherita Flatbread ($8) to the High Point Farms Ricotta Flatbread with Asparagus, Farm Egg and Parmesan ($10).
The dinner entrée selections include a classic Baltimore Chesapeake Rockfish with Smoked Shrimp-Pea Risotto and Arugula Pesto ($24), Murray’s Farms Chicken with Pesto Mash, Smoked Bacon and Summer Squash ($19), Not Your Dad’s Mixed Grill with Smoked Sausage, Jumbo Shrimp and Beef ($26) and Vande Rose Farms Steak Frites in several cut options with Duck Fat Fries, Pickled Red Onion and Watercress ($18-34).
Chef Reidt will offer local dinner specials seven days a week including Tuesday’s Buttermilk Battered Chicken ($18) and Friday’s Seafood Pot Pie ($21). Chef Reidt also offers a children’s menu as well as a dessert menu.
Along with great fare, B&O American Brasserie offers an extensive selection of draft & bottled beers, artisan wines and classic hand-crafted cocktails. Original cocktails include the Cardinal Sin, Belvedere Black Raspberry Vodka, Crème de Mure, Hibiscus Tea topped with Sparkling Wine ($10) and the Horsecar, Tanqueray 10 Gin with Muddled Blueberries and Thyme ($10). American wines are featured throughout the wine menu including regional favorites 2008 Boordy Vineyards Vidal Blanc ($6) and 2007 Chrysalis “Sarah’s Patio” Norton ($10) by the glass. Happy hour is offered from 5:00 to 7:00 p.m. Monday through Friday and includes $3 draft beers, $3 wine selections and $5 cocktails. The bar menu includes Mussels Frites with Chopped Herbs & French Fries ($7), Charcuterie ($12), Confit Pork Croquettes with Honey Mustard Aioli ($6), and Cornmeal Crusted Oysters with Caramelized Fennel & Spicy Summer Melon ($12).
The 4,500-square foot restaurant features seating for 146 including 76 on the mezzanine level, which overlooks the bar and exhibition kitchen.
Designed by The Puccini Group, B&O American Brasserie showcases contemporary design elements against a backdrop of time-honored architectural features. Playing off the original Beaux Arts architecture of the former B&O Railroad Headquarters, guests at B&O American Brasserie will feel as if they’ve been transported back to the grandeur and opulence experienced by railway travelers in 1906. Details from old B&O dining cars, such as The York, are incorporated into the chairs and individual lamps grace each table. Richly colored leathers and tailored wools with gleaming nail heads finish the chairs.
B&O American Brasserie supports environmental responsibility and a sustainable world by using non-intrusive, high-quality, eco-friendly products, ingredients and services. Some of the restaurant’s green initiatives include an in-house water purification system to eliminate the sale of bottled water, composting and recycling, and serving all natural and often organic food.
ABOUT B&O AMERICAN BRASSERIE
B&O American Brasserie is located at 2 North Charles Street, adjacent to the Hotel Monaco Baltimore on the corners of Baltimore and Charles Streets in downtown Baltimore City. B&O American Brasserie offers original cuisine by Chef E. Michael Reidt and is managed by seasoned industry expert, General Manager Toby Hughes. The restaurant is open seven days a week serving breakfast from 7:00 to 10:30 a.m., lunch from 11:00 a.m. to 2:30 p.m., and dinner from 5:00 to 11:00 p.m. Bar service is available all week from 11:30 a.m. to midnight with happy hour from 5:00 to 7:00 p.m. Additionally, the restaurant features private dining and catering services. For more information on B&O American Brasserie, call 443-692-6172 or visit www.BandOrestaurant.com
Comments
The first sentence is so messed up I can't wait to get to the press release.
Thank you Outofit, your are totally correct. Have made corrections though they might take a bit to appear. No excuses, I was in a hurry and it showed.
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