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By Richard Gorelick and The Baltimore Sun | March 10, 2012
A Belgian brasserie has been added to the Chesapeake project, now under construction in the Baltimore's Charles North neighborhood. De Kleine Duivel will feature Belgian beers, boutique wines and spirits, and a select menu of traditional Flemish-French dishes in an Art Nouveau setting. The news , which broke on Alexander V. Mitchell's Beer in Baltimore blog, was confirmed by the property's co-owner, Ernst Valery. The brasserie will be operated by Baltimore native Paul Kopchinski, who had tried to open a version of De Kleine Duivel in Hampden back in 2010.
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | September 18, 2013
B&O American Brasserie is hosting its fourth annual Crab Bash on Sept. 26. The benefit event includes a bragging-rights competition for the best crab dish among chefs from such Baltimore-based restaurants as The Food Market, Salt, Fork & Wrench and Mr. Rain's Fun House. Joining them will be chefs from Kimpton Hotel and Restaurant properties in Washington, D.C., Virginia and Oregon. The restaurant in the Hotel Monaco, Baltimore's first Kimpton property, B&O American Brasserie opened in 2009.
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NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,elizabeth.large@baltsun.com | January 28, 2009
Luckily for us, Cyrus Keefer got tired of taking the train down from Philadelphia to see his fiancee in Sparks, so he decided to move to Baltimore. Keefer is the executive chef of the new Brasserie 10 South (10 S. Calvert St., 410-528-8994), but you might have eaten his cooking when he was the sous-chef under Kevin Miller at Ixia in Mount Vernon or the chef who opened Saute in Canton. At the beginning, Keefer says, his new place was set up to be a restaurant like Red Maple - that is, as a nightclub dining room.
FEATURES
By Kit Waskom Pollard and For The Baltimore Sun | June 24, 2013
B&O American Brasserie sous chef (and native Marylander) Matt Kane spends his days off getting down and dirty in his kitchen with his 4-year old daughter Addison. Together, they cook hearty breakfasts, like this simple but delicious vegetable-heavy Denver omelet casserole. "This is a great recipe to do with kids because it allows them to get a little messy, have fun and eat well without realizing it," says Kane. Kane takes a casual approach to cooking with kids, understanding that small hands aren't able to do everything perfectly.
NEWS
By Larry Perl, lperl@tribune.com | June 12, 2013
The Improved Order of Red Men are gone, but the old Red Men's Hall in Hampden could soon be bustling again, with plans for a pub, an art gallery and a cafe or sushi restaurant at 3600 Hickory Ave. The 120-year-old Tecumseh Tribe No. 108 of the Improved Order of Red Men, a national fraternal organization, sold the building earlier this year to 3600 Hickory LLC, according to Will Bauer, a consultant who is acting as the spokesman for the new owners,...
NEWS
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | August 12, 2007
When Brasserie Tatin opened in November 2005, you couldn't get in the front door. The crowds illustrated Baltimore's insatiable appetite for French bistro food and the Newest, Hottest Thing. But now people have moved on to the Next Newest, Hottest Thing, which might be Salt or one of the places that have opened up around the harbor. And it's summer, a dead time for restaurants anyway. All of which is to say that we had a lovely, quiet meal at Brasserie Tatin recently. The cheery aqua and persimmon decor with its retro touches, which hits just the right note of playfulness, is the same; but that's about all. The service was infinitely better compared to when we were there 18 months ago. But, of course, that might not be true when the place gets busy again.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Restaurant Critic | July 16, 1993
The BrasserieWhere: Pomona Square, 1700 Reisterstown RoadHours: 8 a.m.-2:30 p.m., 5:30 p.m.-9 p.m. dailyCredit cards accepted: MC, VFeatures: Pastas and grillsNon-smoking section? YesCall: (410) 484-0476Prices: Appetizers: $3.25-$3.95; entrees: $6.50-$15.75*** I have no idea why Attman's Delicatessen decided not to renew its lease in Pomona Square, but I don't imagine it wasbecause business was great: OK, I guess we've made so much money we might as well close down now.The Brasserie, which opened in the vacated spot a couple of months ago, certainly isn't packing 'em in. And that's too bad, because it's a nice little restaurant, with food that ranges from decent to very good.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,elizabeth.large@baltsun.com | March 1, 2009
Rarely has a restaurant with so much going for it had so little going for it as the Brasserie 10 South. First, let me count the ways this new downtown restaurant deserves to succeed. Atmosphere: The dining room is jazzy, comfortable and stylish. The menu: The French-inspired American food with an Asian accent is creative and ambitious. Price: Brasserie 10 South isn't exactly inexpensive, but there is an early-bird menu and "weekly features" that are affordable. Service: The young staff is extremely nice, and while the service wasn't polished when we ate there, it was attentive and courteous.
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,elizabeth.large@baltsun.com | December 24, 2008
By the time you read this, Baltimore will have one less French restaurant. Brasserie Tatin in Homewood was scheduled to close its doors last night. The good news is that we'll have a new Italian restaurant, La Famiglia. It sounds a bit like Boccaccio North. Gerard Billebault, who owned Tatin with his wife, Gayle Brier, sold the business last week to his general manager, Dino Zeytinoglu, who had come to Tatin from the presently closed Boccaccio in Little Italy. Zeytinoglu is hoping to open his northern Italian restaurant the first week in January, if all goes as planned with the paperwork.
NEWS
By Arthur Hirsch and Arthur Hirsch,SUN STAFF | June 4, 2003
Hauteur loiters in the American ear around anything French, but perhaps this book can clarify brasserie. However the term has been appropriated by eating establishments over the years, it literally means brewery or perhaps more loosely, brew pub. The simple joys of the table that these terms imply find eloquent expression in American Brasserie by Rick Tramonto and Gale Gand with Julia Moskin (Wiley Publishing Inc., 2002, $21.95), which perhaps not coincidentally is printed on rough-textured paper.
NEWS
By Larry Perl, lperl@tribune.com | June 12, 2013
The Improved Order of Red Men are gone, but the old Red Men's Hall in Hampden could soon be bustling again, with plans for a pub, an art gallery and a cafe or sushi restaurant at 3600 Hickory Ave. The 120-year-old Tecumseh Tribe No. 108 of the Improved Order of Red Men, a national fraternal organization, sold the building earlier this year to 3600 Hickory LLC, according to Will Bauer, a consultant who is acting as the spokesman for the new owners,...
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | May 24, 2013
Almost four years in, B&O American Brasserie, the restaurant inside the Hotel Monaco, has established itself as a worthy citizen of Baltimore. Before it came along, downtown dining options were scarce, especially at night, both for visitors and the hometown crowd. Now, nearby office workers have a handsome and uplifting after-work destination, a smartly designed space within an impressive 13-story Beaux Arts building, once the headquarters of the B&O Railroad and now part of the San Francisco-based Kimpton Hotels & Restaurant Group.
FEATURES
By Richard Gorelick, The Baltimore Sun | May 7, 2013
After seven years running his own kitchen at Salt , his Upper Fells Point restaurant that put duck-fat fries, Wagyu sliders and changing menus on Baltimore's food map, Jason Ambrose is stepping aside. Ambrose is turning over Salt's day-to-day kitchen operations to Brian Lavin, who joined the Salt team in 2010 and has been the restaurant's sous-chef for about a year and a half, according to Ambrose. "I made a decision I was going to take a step out," said Ambrose. "Brian came to me as a line cook with a tremendous interest in food.
ENTERTAINMENT
By Richard Gorelick,
The Baltimore Sun
| May 3, 2013
George's, the restaurant at the Wyndham Peabody Court Hotel in Mount Vernon, is a sleeper. It hasn't completely shrugged off its hotel-amenity feeling, but it's getting there. George's is making an effort to reach out. There's a good sampling on the beer list of local brews. George's runs smart specials, available both at the bar and in the dining room, like a Monday burger night and a $12 Wednesday comfort-food entree. Still, on a few weeknight visits, there was more action at the bar. And credit a game bar staff with patiently and steadily building a base of neighborhood regulars, who have started coming in for dinner, too, and bringing their friends.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 29, 2013
Bradley Willits is the new executive chef at B&O American Brasserie in the Hotel Monaco. Willits is the third executive chef at the Kimpton Hotels & Restaurants property, which opened in 2009, following E. Michael Reidt and Thomas Dunklin. Willits, 31, has more than 20 years of kitchen experience and education, having started his restaurant career at his father's cafe in Sarasota, Fla. His formative kitchen experience was at Tango, a Vero Beach, Fla., restaurant, where he trained under Ben Tench.
ENTERTAINMENT
By Richard Gorelick | April 22, 2013
As part of Baltimore Green Week, the Nature Conservancy and the Oyster Recover Partnership are hosting an Earth Day "mix and mingle" event tonight at McCormick & Schmick's Staff from both organizations will introduce the new One for the Bay campaign, a new awareness and fundraising campaign that will support the organizations' ongoing efforts to help restore the Chesapeake Bay's oyster population. The One for the Bay reception is 5 p.m. to 7 p.m. tonight at McCormick & Schmick's , 711 Eastern Ave. For information about the reception go to the Nature Conservancy website . And find more Baltimore Green Week events here . And B&O Brasserie is hosting an Earth Day oyster happy hour tonight from 4 p.m. to 7 p.m. Oysters will be available for $1 for guests, and all collected oyster shells will be donated to the Oyster Recovery Program.
NEWS
By ELIZABETH LARGE | August 12, 2009
Once, hotel dining was likely to be a very formal affair. No longer. Look what happened to Hampton's in Harbor Court and Pisces in the Hyatt. Both gone, while their more casual counterparts remain. It's not surprising, then, that the restaurant of the new Hotel Monaco Baltimore is a brasserie, the B&O American Brasserie (2 N. Charles St., 443-692-6172, BandORestaurant.com), with an exhibition kitchen, counter seating and a brick oven for flatbreads and pizzas. The restaurant has a commitment to eco-responsibility.
NEWS
By Elizabeth Large and Elizabeth Large,elizabeth.large@baltsun.com | September 20, 2009
Think of it as Woodberry Kitchen, the Inner Harbor Edition. Of course, no restaurant wants to be known as a clone of another restaurant, and this one isn't; but the new B&O American Brasserie ought to take the comparison as a compliment. Woodberry Kitchen is one of our few success stories in the past couple of years. The B&O American Brasserie is the restaurant adjacent to the Hotel Monaco Baltimore. It's a handsome, contemporary space on two levels, with a mezzanine overlooking the bar and exhibition kitchen.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | January 3, 2013
B&O Brasserie is amping up its Ravens love with playoff week specials. The bar will be serving 50-cent National Bohemians and the Hail Mary, a purple cocktail concocted by Head Bartender Brendan Dorr. Thomas Dunklin is bringing bar snacks like candied bacon deviled eggs, pork belly sliders and Gulf shrimp corn dogs. The specials are in effect all day long on Purple Friday (Jan. 4) and game-day Sunday. Midtown BBQ & Brew is promoting a free halftime buffet for Sunday's game along with beer and shooter specials.
ENTERTAINMENT
By Meekah Hopkins | November 5, 2012
You don't just order a drink at B&O American Brasserie - you explore it. Sure the bartenders at the chic downtown restaurant can make you whatever you desire. But do yourself a favor: In the spirit of good spirits, accept the challenge presented by the new seasonal menu of cocktails, Flips, Cups, and Fixes. It's well worth the adventure. As head bartender Brendan Dorr explains, the menu is a nod to the richness and bounty of fall, playing upon the eggnogs, fruitful garnishes and lush classic cocktails that traditionally mark the season.
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