Head Bartender Brendan Dorr prepared a non-alcoholic Cranberry-Blood Orange Holiday Punch for New Year's.

Taste section "...I thought I would do a Top 10 of expensive desserts that are worth the cost. Of course, there are plenty of fine local restaurants..."

Eats & Drinks

Cover story on the 25 best local bars includes B&O American Brasserie. A cocktail from the bar also graced the cover of the December issue.

Taste section "...Reidt, an import from California, produces inventive food that demands admiration. It's somewhat casual, a mix of trendy ingredients and fine-dining presentation with more rustic dishes such as pot pie and braised meatballs."

"Take one nationally recognized, award-winning chef touting an upscale home-style menu heavy on local, seasonal, and eco-conscious ingredients. Add an historic Beaux-Arts building re-imagined as a sleek contemporary bar/lounge. Throw in polished service and the backing of a hip, boutique hotel chain, and you have all the ingredients that make up B&O American Brasserie"

"The city's newest dining destination takes diners on a smooth, delicious ride."

Chef E. Michael Reidt talked about cauliflower and the many ways to cook it.

Chef E. Michael Reidt demonstrated sous vide short ribs and pumpkin soup.

I was so excited to get to try out the new B&O American Brasserie!

Recently, Nathan and I tried out the new B&O Brasserie Restaurant.

I'd been looking forward to dinner at B&O American Brasserie...for quite some time before the doors actually opened.

Baltimore local Chef E. Michael Reidt of the new B&O American Brasserie was born and raised in Boston.

Spent two evenings getting acquainted with the new B&O American Brasserie in the new Kimpton Monaco Hotel in downtown Baltimore.