While the menu looks like a pretty straightforward selection of British pub favorites, if you look closely you'll notice items like mushroom gnudi (a gnocchi-like dumpling, popularized in recent years by The Spotted Pig), poutine (the Québécois staple of gravy- and cheese curd-smothered French fries), and a Duroc pork loin with crispy spaetzle and a pink peppercorn and goat cheese sauce.
Lured by the mention of exotic game birds on Sláinte's Restaurant Week menu, Mr Minx and I had planned on trying the restaurant in late January, but with the intermittent freezing rain and otherwise generally crappy weather, we chose to stay home and avoid the ice. However, on a recent evening when the weather was cold and windy but otherwise precipitation-free, we partook of a media dinner to sample some of the items on Slainté's updated menu.
|Cornflour Calamari with smoked pepper aioli and beet chips|
|Fish and Chips|
|Duroc Pork with spaetzle|
Chef Crouse says he hopes to add more gastropub-inspired dishes to the menu, and to watch for upcoming seasonal changes. After this meal, and a few years of dining on his fare at Sotto Sopra, I dare say the man can make even corned beef and cabbage taste good.
1700 Thames Street
Baltimore, MD 21231