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Rarely do such a beautifully designed space and a thoughtful, appealing menu mingle so well as at B&O American Brasserie. The grand, two-level space (originally part of the Beaux Arts B&O Railroad headquarters building) has been given a sophisticated sheen with mod accents, leather-clad walls and high-backed, settle-style banquettes. Overseeing the kitchen is E. Michael Reidt (one of Food & Wine magazine’s “Best New Chefs” of 2001) and he’s created a menu of tempting regional American classics such as Murray’s Farms Chicken with Pesto Mash, Fisherman’s Stew, Vande Rose Pot Roast and Steak Frites with Duck Fat Fries. There are brick oven flatbread pizzas, too, and down-home specials like Ham and Biscuits with Gravy and Buttermilk Battered Fried Chicken. The concoctions from the lengthy bar menu are given equal weight, and it’s worth asking for a Chamomile Cup (their spin on a Pimm’s Cup), a Horsecar (Tanqueray 10 gin with blueberries and thyme) or the B&O Manhattan (Woodford Reserve bourbon with port and maple syrup standing in for sweet vermouth). Open for breakfast, lunch and dinner every day. (2 N. Charles St., 443-692-6172)

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