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, May 02, 2016

A new taste of spring at B & O American Brasserie

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 / Dining 

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