The menu at B&O Brasserie has seen an evolution over the years as each chef has brought with him a slightly different style of cuisine. The newest addition to the restaurant's kitchen is executive chef Mike Ransom, a native of Michigan who has worked in Chicago and San Francisco before coming to Baltimore.
The Minx and I were invited to a media dinner to sample the latest incarnation of B&O's fare. At first glance, the new menu might make you think the dishes are fairly straight-forward, but Chef Mike Ransom brings a great deal of finesse and creativity to standard favorites. The result is a dining experience that is at once familiar and unlike anything you've ever eaten before.
One of Chef Ransom's goals was to integrate the restaurant with the bar. To that effect, he's created food that pairs well with the extraordinary selection of specialty cocktails on head bartender Brendan Dorr's drink menu. I started with The Galavanter and the Minx chose the Grove Tipple. The Glavanter is an exotic blend of rye, elderflower liqueur, grapefruit bitters, and dry vermouth that the Minx described as tasting like the "men's department at Bergdorf Goodman's." She meant that in a good way. Her Grove Tipple--another mad scientist's concoction of pear brandy, amaro, apple butter, lemon, ginger, and sage--was pleasantly fruity and lightly sweet. We enjoyed our drinks with a selection of olives and spiced nuts.
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Posted on Minxeats.com.