hiramasaWe’re going to come clean and admit we didn’t know what “brasserie” was other than a descriptive word for a restaurant, so I looked it up.  According to Dictionary.com: bras-se-rie. noun. an unpretentious restaurant, tavern, or the like, that serves drinks, esp. beer, and simple or hearty food.  That sounded pleasant enough, as we were off on our latest venture to the B & O American Brasserie.

Many of the places we review have uniqueness to their establishment, be it the décor, the building itself, or its history.  B & O was no exception.  Residing in the railroad company’s longtime headquarters, it and its adjacent hotel, the luxury Hotel Monaco, opened this past July after a two-and-a-half year renovation.  While you are there, be sure to walk into the Monaco’s lobby for a blast from the past.  I don’t know my styles of architecture, but I can tell you “it’s pretty cool” [Officially, it’s Beaux Arts architecture, for those of you in the know.]

Needless to say, the B & O occupies an interesting space.  Upon entering, you’ll see a spacious bar area complete with a laid back lounge, open kitchen, and plenty of seating.  Once upstairs, you’ll be privy to a birds eye few of the front of the building where the bar overlooks Charles Street through a 20 ft. high window.

Settling into our table upstairs, Erin chose a glass of The Show Cabernet Sauvignon and later a Syrah from Bridlewood Estates from their mostly domestic wine list, while I went with a selection from their house cocktails, the Peach Julep (Makers Mark, peach puree, and a big mint sprig).  Intrigued because I had only been exposed to Peach’s sister, Mint, this was one of the more satisfying drinks I’ve had in recent memory.  

Our waiter recommended the Hiramasa Tartar from the seafood menu and the Crispy Pork Belly from their list of starters, while we added the Maryland Lump Crab served with chili spiked cocktail sauce.   The appetizers were a nice plateful and quite flavorful, but not so voluminous that we might risk ruining our pre-entree appetites.

B & O offers flatbread and skillet options from their brick oven and a dozen main courses that include the 24 Hour Pot Roast, Fisherman’s Stew, and Papparelli Pasta.  Erin went with the highly recommended Black Trumpet Dusted Scallops which were served with mussels in broth, and staying true to my affection for steak, I had the Petite Filet.  The filet was as tender and juicy as any steak you could ask for, but it needs to be said the fries on the side were “moneybags.”

The dessert menu offered an eclectic mix of a dozen homemade specialties, including Spiced Plum Cobbler and Pumpkin Bread Pudding, but we decided on The “Really Big” Brulee.   Six toppings adorned this course- a few fruits, cocoa nibs, and candied almonds- and needless to say it didn’t stand a chance against our two spoons.

While trying to sum up our experience here at the B & O American Brasserie, I thought a quote from their website did it best.  Their “menu celebrates the robust flavors and rustic foods of regional America and blends them with the energetic pace of the time-honored European brasserie.” 

B & O’s dedication to using fresh, local products in their food and beverages, while following their above mission is a recipe for a delectable dining experience.  And, if by chance you aren’t familiar with a “brasserie” (or a Peach Julep for that matter), spend an evening at B & O American Brasserie and experience it firsthand.

B & O American Brasserie
2 North Charles Street | Downtown | 443.692.6172
www.bandorestaurant.com