New on the menu at 12 Baltimore: large portions and new items inspired by Boulevard beer.
"You can't go away hungry," jokes Chef Jason Bowers. "If you do then there's a problem."
After a year and eight months at the downtown restaurant in the Hotel Phillips, Bowers -- formerly of Nick and Jakes, Cafe Trocadero and Dean & Deluca -- thinks the menu is a reflection of his approach in the kitchen. He's combining the slow-and-low cooking traditions of his upbringing in Kirksville, Missouri, with the refined skills he has showcased for the past 11 years in Kansas City.
"I've been hearing those happy grunts and groans -- which lets me know that people are enjoying the food," says Bowers.
The starters menu now features Wheat-battered O-Rings ($8) served with remoulade sauce and Pale Ale Batter Fried Mozzarella ($10) with a housemade marinara. The mozzarella is hand pulled and dipped in flour before being coated with Panko to give it a texture reminiscent of tempura.
Showing 1-1 of 1
I am happy to hear that a restaurant like 12 Baltimore is starting to acknowledge how well food and beer go together. The experience of getting to eat at places like this will only get better with expanded beer lists and chefs creating menus that highlight beers ability to enhance a meal.
like
dislike
