B&O American Brasserie | GoodEatsMD

I found the next restaurant on my list of GoodEats nestled in the Hotel Monaco of Baltimore. B&O American Brasserie is cleverly named after the prior owners of the building: The Baltimore & Ohio Railroad Headquarters.

With a clever chef and a supporting staff, B&O Brasserie has been moving up in the Baltimore restaurant scene.

Executive Chef Michael Ransom, originally from Chicago, takes his spin on the restaurant’s coastal-influenced menu. Chef Ransom is relatively new to Baltimore. He just recently moved from San Francisco.

Chef Ransom rolled out his new seasonal menu in the middle of October, featuring about 30 different menu items. The menu highlights fresh seafood, creative brick oven flatbread combinations and beautiful cuts of meat. Chef Ransom says he was inspired by how food has evolved over the years.

The restaurant currently serves breakfast five days a week, lunch daily, dinner daily, brunch on the weekends and a happy hour menu during the weekdays.

The lunch menu. Photo by Taylor Seidel/TU Student.

The lunch menu. Photo by Taylor Seidel/TU Student.

I had to try B&O for myself, so I took a trip downtown Thursday for lunch. The restaurant offers valet parking (only $5 with validation), which is so convenient not having to deal with busy Charles Street. Once inside, the architecture did all the talking. The restaurant just felt historic but with nice contemporary and modern notes.

For lunch, I started with Cheddar Fondue ($11) off of the “Starters” menu. The dish was huge, definitely enough to share. The starter included a smoky cheese fondue with a hoppy taste (Chef used Lefthand Milk Stout) and handfuls of homemade kettle-style potato chips.

Cheddar Fondue. Photo by Taylor Seidel/TU Student.

Cheddar Fondue. Photo by Taylor Seidel/TU Student.

Also off of the same menu, I tried the PEI Mussels ($12). These were amazing. PEI, an acronym for Prince Edward Island, a Canadian province, is where the restaurant sources these mollusks. The mussels were served with huge sausage balls, a chili-yuzu butter and Allagash White Ale. The broth was comforting and spicy at the same time. It was definitely a favorite of the meal.

PEI Mussels. Photo by Taylor Seidel/TU Student.

PEI Mussels. Photo by Taylor Seidel/TU Student.

For my main dish, I had the choice of brick oven flatbread, salads, or sandwiches. With recommendation from the chef, I went with the Pressed Cubano ($15). The sandwich was huge. I couldn’t believe it was a lunch portion and served with a side (hand-cut fries, potato salad, or mixed greens). The sandwich had spicy braised pork, shaved ham, sweet pickles, Swiss cheese and spicy mustard. Napkins are a must for this sandwich.

Pressed Cubano served with mixed greens. Photo by Taylor Seidel/TU Student.

Pressed Cubano served with mixed greens. Photo by Taylor Seidel/TU Student.

A Cheeseburger ($15) with a bacon jam, Maryland Crab Cake Sandwich ($19) and a braised pit beef sandwich ($13) were also featured on the lunch menu.

I’ll have to go back and see a dinner service, but I was thoroughly impressed during my visit.

Hope you all have a chance to make it out to the brasserie.

Until next time. I wish you GoodEats!

Edited by Jared Kurlander.

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Tagged: B&O American Brasserie, Baltimore, GoodEats, Michael Ransom, Monaco Hotel

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