The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Monday, April 28, 2014

B & O American Brasserie's new spring menu: Food and drink

Whether it is their oven Roasted Bone Marrow with pickled fiddlehead ferns or their Pork Tenderloin with ramp butter smashed potatoes Chef de Cuisine Matthew Kane of B & 0 American Brasserie knows how to put spring on your plate.  

A handful of us media folks we’re invited to the B & O American Brasserie to meet the new Chef de Cuisine, Matthew Kane, to taste his vision of spring on the plates from starters down through the brick oven, salads, mains and through dessert.   Chef Kane has been with the B & O American Brasserie since it has opened earning his culinary stripes and now, finally got to design his own new menus.

Check out the slideshow and full story HERE.

1 comment:

Bmore Bungalow said...

Thanks for posting. I haven't been to B&O in a while. I'll have to check it out.


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