Wednesday, May 03, 2017
Spring has sprung on new menu: B & O American Brasserie
TIS the season where menus change featuring what the farmers, the waterways and ranchers are featuring. Always a joy to go back to the B & O American Brasserie and see and taste their new menu offerings by Executive Chef Scott Hines and his culinary crew. Chef Hines explained the menu has been trimmed down as he did with the fall/winter menu, but with dishes we all know, with his updated embellishment. Take his Wedge Salad, it looks somewhat traditional with blue cheese, then again, add the guanciale, tomato salt and white balsamic ranch and it is taken a level above the traditional Wedge Salad or the Meatballs in Sunday Gravy – these are mortadella and foie gras meatballs.
Read the full story on my Dara Cooks blog on Baltimore Post Examiner