Over the past few years, we've been to many media dinners at B&O American Brasserie, usually to herald a new chef and his complete reinvention of the restaurant's menu. While all of the dinners were enjoyable, some dishes we ate along the way were downright weird. I'm happy to say that the B&O's current chef Michael Ransom is not only still around (huge hooray for that!), but he's also not doing anything bizarre with food.
That's not to say he's not imaginative. He is, very much so. But his imagination is practical, not fanciful. Definitely not weird. He has the ability to innovate and be accessible at the same time. His dishes are ambitious enough to impress hardcore food snobs, and so flavorful and well-composed that everyone else can enjoy them as well.
We drank a couple of cocktails apiece with our meal: a light and bright cardamom-spiked daiquiri and a perfumey (in a good way--expensive perfume) "Tin Cup" for me; the whiskey and sherry combo called a Cadizian and a rather whiskey sour-ish Glen + Tea for the mister. For dessert we had simple scoops of ice cream and sorbet in honey thyme and pineapple flavors. The sorbet was great, and the ice cream was pretty good too, even if the dried fresh thyme garnish did remind me of pizza.
Chef Michael Ransom's Spring menu is a real beaut and we'd really like to get ourselves back to B&O in the next few weeks to sample a few more items. Or just get the fish and crabs again. And the tacos. And....
Posted on Minxeats.com.