B & O American Brasserie’s Executive Chef Mike Ransom, Mixologist Brendan Dorr and their teams seasonally adapt and brighten their menus. The rich, warm tones, leather appointments and décor of that of a high end rail car in its heyday add to the 2 story restaurant’s atmosphere. Located in the former B & O Railroad headquarters, the obvious inspiration of a time passed. Not so the menu.
Attuned to the here and now, one can enjoy what is fresh with B & O’s seasonal updated menu additions. For example, their winter cocktail menu was called The Spice Box, cocktails with the aromas of an evening by the fire – cinnamon, star anise, allspice and clove. Now that spring has sprung and the B & O American Brassiere’s Paris in Springtime cocktail list is offering the likes of the Dandy Lion; Clear Creek Brandy, Royal Combier, Dandelion Tea, Lemon Jack Ruby Tonic and Soda, The Jazzman; Barsol Pisco, Lillet Rosé, Jasmine Syrup, Lemon, Egg and the cocktail that passed my lips was Purple Rain; Lavender infused Novo Fogo Cachaca, Lemon, Honey-Apple Shrub – so smooth and well balanced.
Check out full story and slideshow at Examiner.com / Dining