We're stoked that baseball season is finally here. To celebrate, we're pouring $2 National Bohemian beers ("Boh's") all day on game days. See the complete schedule here.

Chef Dunklin always gets inspired by the spring harvest. Come check out his newest offerings including flatbread with spring greens and house-made scrapple.

Get the full menu here.

Not to be outdone, "Bar Chef" Brendan Dorr is making quite a stir with his seasonal cocktails. As the head of the Forgotten Cocktail Club in Baltimore, he specializes in making classic cocktails with a modern twist.

Read more about Brendan here, or stop by for one of his Junction Berry Fizzes (Plymouth gin, red berry syrup, orange flower water, lemon).

Please call 443.692.6172 for reservations or assistance. You can also make your reservation online or visit our website for information.

Wine Down Wednesdays

We like our wines full-bodied, but half-priced.

That's why starting Wednesday, February 8, bottles of wine are 50% off during dinner service. Stop in and “wine” down after work with your favorite loved ones, and say "Cheers!" to the things that make you happy.

We hope to toast with you soon.

Please call 443.692.6172 for reservations or assistance.

No matter the reason or the season, from 6 to 160 guests, Monaco Baltimore and B&O American Brasserie have your event covered.

Book your private event between now and April 30, and we'll treat you to dinner for two at B&O AND a one night stay at the Monaco Baltimore*.

To make a reservation, please call Randie Haber at 443.692.6172, email her at Randie.Haber@HotelMonaco.com or inquire through our website.

Follow us on Facebook and Twitter, and look out for our special giveaways and offers.

First up, Sweets for Tweets. Anytime you tweet about B&O and join us for dinner in the same day, we'll give you a complimentary dessert with purchase of entrée. Just show us the tweet on your phone or tablet, and we'll take care of the rest.

Facebook friends can also cash in on great deals such as 50-cent oysters, $3 flatbreads, and $1 sliders. Simply check in to B&O via Facebook when your server takes your order.

We randomly tweet and post, so stay tuned for your opportunity for great food at a great price.

Please call 443.692.6172 for reservations or assistance.

Decadent Deviled Eggs

"My mom and grandmother loved making deviled eggs for parties and bbq’s. I modernized the recipe and it really makes me think of my mom and grandmother." - Chef Dunklin

Soft Boiled Eggs

Bring 3qts of water to boil in large pot. Place 6 eggs in basket and submerge 6 eggs in boiling water. Let the eggs sit in the boiling water for 5 ½ to 6 minutes. Pull out of water and submerge in ice bath. Let cool. Once cool gentle peel eggs and set aside.

Crab Salad

• 8oz jumbo lump crab
• 1t chopped chives
• 1t chopped shallots
• 1t lemon juice
• 1/8t truffle oil

Combine all ingredients and season with salt and pepper. Set aside.

Mustard Aioli

• 1 eggs
• 2 egg yolks
• 1/2 T chopped shallots
• 1/2 T garlic
• 1T whole grain mustard
• 1 to 2 c blended olive oil
• salt and pepper

Combine eggs, yolks, garlic, mustard and shallots in robocu. Blend thoroughly. Start adding oil slowly to emulsify. You may need more or less oil. Keep adding oil till really thick mayo. Season with salt and pepper.

Plating:

Sliced eggs in half lengthwise. Plate ½ oz of crab mixture in each egg. Spread the mustard aioli on plate and place eggs on plate. Garnish with chopped chives or micro greens.

Monday-Friday, 4-7 p.m.
$3 beer, wine, and champagne
$5 specialty cocktails

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An Experience for Every Appetite, Welcoming Special Requests