| This renovated old Federal Hill row house, redecorated and under different ownership, has morphed from better-than-average sports bar to ambitious gastropub. A small-plates list includes such items as Thai mussels and blackened venison served over Yukon Gold purée with rum beurre blanc and Bing cherries; sandwiches range from a ten-ounce burger to grilled eggplant with goat cheese to a turkey gyro. Entrée choices on the upscale American menu have eclectic touches as well, with a classic rib-eye sharing space with Moroccan lamb kebabs and butternut squash risotto. Pair any of these with a Guinness stout and you’ll want for little more. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
