B&O Restaurant Reviews & Press

Table Talk column includes B&O American Brasserie and how Chef Dunklin handled a situation with an unhappy customer.

B&O American Brasserie's sweet potato cashew milkshake is featured.

B&O American Brasserie is included in a cover story about royal things to do and see in Maryland.

B&O American Brasserie is recognized as the winner in the "Best Overall Dining" category in the publication's "Ultimate Baltimore" voting contest.

Marcus Garner of B&O is interviewed about how the NCAA men’s lacrosse championships benefit downtown businesses.

Chef Dunklin’s Decadent Deviled Eggs are one of Endless Simmer blog’s top 10 favorite new- school deviled eggs. The piece was featured on HuffintonPost.com and AOL’s KitchenDaily.

Brendan Dorr of B&O Brasserie reveals the secrets behind “Animal Kingdom”, a drink made special for the Preakness.

B&O Brasserie is named “Maryland’s Favorite New Restaurant” at Restaurant Association of Maryland’s annual gala.

Baltimore STYLE Magazine blogger Celeste Corsaro raves about new chef Thomas Dunklin and his dishes.

“On the Town” blogger Jess Blumberg raves about the Bottle Battle event, where customers chose whether a glass of wine or a cocktail went best with each of Dunklin’s dishes they were served.

Chef Dunklin joined Megan and Charley in the kitchen on Good Morning Maryland at Nine with a quick and easy shrimp recipe you're family is sure to love.

Dunklin’s gourmet sweet potato cashew milkshake is named one of 10 great milkshakes in the state.

Baltimore Dining Examiner blogger Dara Bunjon declares Chef Dunklin a “triple threat”: a baker, a chef and a sausage maker, based on the new seasonal menu.

Blogger Charlie R compliments Dunklin’s expanded menu, which now includes breads and baked-goods.

Urbanite’s Tracey Middlekauff is impressed with Dunklin’s “range and creativity” in his dishes from the new spring menu.

Taste of Baltimore blog highlights some of Chef Dunklin’s dishes, calling them “fresh, inventive, seasonal and FABULOUSLY delicious.”

Brendan Dorr demonstrates a nonalcoholic holiday cocktail on WJZ and talks about “Cocktails for a Cure.”

B&O American Brasserie wins the 2010 SPIRIT Award for Fine Dining.  The SPIRIT Awards honor companies with innovative policies and practices designed to improve employee recruitment, satisfaction, retention and performance.

B&O American Brasserie ranked 10th in Baltimore’s Top 50 Bars thanks to B&O’s talented bartender, Brendan Dorr.  Dorr has won several mixing competitions over the years and is the Northeast’s Next Top Bartender.

B&O American Brasserie wins Nightlife Reader’s Poll for Best Bar in the Inner Harbor/Downtown Area!

City Paper names B&O American Brasserie Best Fancy Restaurant of 2010 for their luxurious atmosphere, specialty cocktails, seafood starters and inventive entrees.

Brendan Dorr won first place in the Barenjager Honey Liquer contest, $1000 in cash, and all-expense trip to this year’s Okotoberfest in Munich.

B&O American Brasserie wins "Best New Restaurant."

The American cuisine by Chef E. Michael Reidt at B&O American Brasserie is seasonal and adventuresome… We also like the environs in refurbished digs that once housed the stately B&O railroad headquarters.

Chef Reidt does a crab-themed dish and talks about Crab Bash.

B&O American Brasserie wins “Swankiest Happy Hour.”

If there’s one thing that drives Brendan Dorr crazy, it’s watching someone unceremoniously toss back an entire cocktail that he has just painstakingly crafted….Dorr is really one of a new breed of bar chefs.

Not including the private Center Club, the city hasn’t had a classic power-lunch spot since the Polo Grill closed almost 10 years ago.  With its ideal location and impressive professionalism, though, the B&O American Brasserie is emerging as a real contender.

Reidt’s rogueish ways are part of the flavor he has recently brought to the brasserie since starting there a year ago. He recently chatted with the BBJ about where he’s been and why he’s here.

We were late (I didn’t know it started at 6 p.m.), but that actually worked in our favor; every drink that we’d missed (six, at that point) were plopped right in front of us for our drinking pleasure.

The brasserie has instantly become a gathering spot for locals who work in the bustling mid-city business area.

One of the most anticipated openings of last year, B&O American Brasserie…impresses with its sleek two-level interior and upper-scale comfort-food menu.

B&O American Brasserie is named one of the top 10 best restaurants in Baltimore.

Kimpton’s Hotel Monaco Baltimore, housed in the former Baltimore & Ohio Railroad headquarters, blends the grand history of its location with bold and whimsical décor.

B&O made the 2010 nominee list for “Maryland’s Favorite New Restaurant”

Mixologist Brendan Dorr’s inventive, seasonal drink lists never cease to impress….It’s one of the city’s best hotel bars, period.

New restaurants at hotels more than amenities….Consider the B&O American Brasserie.  Touted as Baltimore’s newest dining sensation, the restaurant, which opened Aug. 1, boasts a chef who’s been profiled in national magazines including Bon Appetit and the Wine Spectator.

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.