Monday, April 21, 2014

Spring Has Sprung at B&O American Brasserie

There's a new chef at B&O American Brasserie: Matthew Kane, who has been at B&O since its 2010 opening. A native Marylander, Kane plans on taking the restaurant back to its brasserie roots. His first menu in that direction features hearty, comforting fare like bone marrow and pork tenderloin combined with seasonal ingredients like ramps and fiddleheads, making a perfect transition from snowy winter into the welcome spring.

I was invited to a media sampling of some of Chef Kane's dishes, presented with a selection of master mixologist Brendan Dorr's cocktail wizardry. Standouts on the menu include Kane's brussels sprouts with a mustard crème fraîche (inspired by a version at Geoffrey Zakarian's now-closed South Beach restaurant, Tudor House), the lovely duck and pork terrine found on that night's house charcuterie platter, and a duo of rabbit that included speck-wrapped loin and rabbit-filled agnolotti. (I don't even like rabbit, but wanted more of this dish!)

We tried five of Dorr's drinks, from a near-classic daiquiri (E.M.H. Daquiri) and lighter version of a Manhattan (Perfect Age) to a lovely tart gin-and-cucumber cooler (Morning Dew), a smoky Mezcal-based bevvie (Burro Mexicano) and a dessert-like Brandy Alexander. I am hard-pressed to name a favorite, although the Perfect Age was really quite nice. Heck, they all were.

So...get thineselves to B&O and taste some of the new stuff.

Forgive my blurry photos...but enjoy the slideshow nonetheless.

B&O American Brasserie
2 North Charles Street
Baltimore, MD 21201

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