B & O American Brasserie’s Executive Chef Mike Ransom, Mixologist
Brendan Dorr and their teams seasonally adapt and brighten their menus. The rich, warm tones, leather appointments and
décor of that of a high end rail car in its heyday add to the 2 story
restaurant’s atmosphere. Located in the
former B & O Railroad headquarters, the obvious inspiration of a time
passed. Not so the menu.
Attuned to the here and now, one can enjoy what is fresh with
B & O’s seasonal updated menu additions.
For example, their winter cocktail menu was called The Spice Box,
cocktails with the aromas of an evening by the fire – cinnamon, star anise,
allspice and clove. Now that spring has sprung and the B & O American
Brassiere’s Paris in Springtime cocktail list is offering the likes of the
Dandy Lion; Clear Creek Brandy, Royal Combier, Dandelion Tea, Lemon Jack Ruby
Tonic and Soda, The Jazzman; Barsol Pisco, Lillet Rosé, Jasmine Syrup, Lemon,
Egg and the cocktail that passed my lips was Purple Rain; Lavender infused Novo
Fogo Cachaca, Lemon, Honey-Apple Shrub – so smooth and well balanced.
Check out full story and slideshow at Examiner.com / Dining
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