|(photo: Downtown Diane)|
Owners Gene Singleton and Maureen McEnerney put quite a bit of money into renovating the building at Tindeco Wharf; the result is airy and modern, feeling like a place on the water should feel, without being overtly nautical. Al fresco dining on the new outdoor patio is the big draw in warm weather, but the food should be a draw all year long.
Chef Matt Campbell, a Virginia native, works hard to make sure the food he serves is what the customer wants to eat. This being Baltimore, that means plenty of seafood and lots of things that taste good with a tall drink in hand.
We were introduced to the Boathouse's fall menu at a media tasting, and were impressed with the food, the starters especially. We tasted the seared ahi tuna on won ton crisps, and loved the hint of sesame oil in the dressing. We also enjoyed the pimento cheese, a southern specialty that's not seen in these parts too often. Chef Campbell's version is packed into small crocks, baked to an appealing crustiness, and served with crostini and crudite.
|Oysters (photo: Downtown Diane)|
|Chicken Chesapeake (photo: Downtown Diane)|
The chicken Chesapeake included thin slices of prosciutto sandwiched between a moist chicken breast cutlet and a mini crab cake, the whole thing topped with an Old Bay Gruyere cream sauce. The steak dish featured hanger steak cooked to a rosy medium, served with crisp fries.
One of the more popular dishes we sampled, judging from the speed the dish disappeared from the buffet, was the lobster mac and cheese. In addition to nicely sized bites of lobster, the dish contains four cheeses, andouille sausage, plus peas and roasted tomatoes. It's got vegetables, so it's healthy, right?
|Lobster Mac & Cheese (photo: Jess Mayhugh)|
|Steak frites, fried cod (the "fish" portion of fish and chips), chicken Chesapeake|
|Flourless chocolate cakelets (photo: Downtown Diane)|
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