Neill Howell, executive chef of the soon-to-open Bond Street Social, sent over the latest version of the restaurant's opening menu.
Bond Street Social is scheduled to open soon in the old DuClaw space on the corner of Thames and Bond streets in Fells Point. Howell, who was the chef de cuisine at the Stanton Social in New York City, joined the Bond Street team only recently. "I answered a blind ad on Craig's List,' Howell said. His first day in Baltimore was Sept. 19. Howell is from Colchester, in Essex, about 60 miles northwest of London. In a phone conversation, described the Bond Street Menu as "upscale comfort food," but I thought he was saying "upscale cup of soup." We finally sorted it out, but I kind of like "upscale cup of soup" as the name for a new genre.
Howell knows enough about Baltimore to have a crab cake on the menu, though. It appears on the menu's sliders section. Howell is no Johnny-come-lately, slider-wise -- his slider-assembly skills have been featured in the New York Times.
In addition to the sliders and a brief salads listing, the menu divides up into sections named "bite" and "fork and knife."
"Bite" showcases creative good-time appetizers like Kobe pigs in a blanket, duck spring rolls and artichoke fritters. This got my attention -- a $14 foie gras PB & J peanut brittle, blackberry jam and shaved pear. "Fork and Knife" collects a good mix of such bigger plates as skillet-roasted lobster pot pie, chicken and biscuits and pan-seared tuna. Appetizers are in the $7-$12 range, entrees $12-$22.
Bond Street Social has a Facebook page and a website in progress.