Gunther & Co.

Gunther & Co. Restaurant Review:

About the restaurant & décor: The transformation of this industrial space, the former Gunther Brewing Company boiler room, into a bar and restaurant blends the old with the new. One enters into a wide, expansive bar with an alcove for a small group; it’s also home to the raw bar. Continue further on the path to the exposed brick dining room with tables and banquettes that face the counter seats at the open kitchen. Go bi-level and up the living wall stairwell to the mezzanine adorned with more tables and a private dining room.

Likes: Free parking at its lot; ability to order light fare and from the dinner menu in the large bar; setting is spacious and visually striking.
Dislikes: None.

Food & Drinks: On any given night, locals and Baltimore visitors alike mingle in the bar over the light fare menu, enjoying buck-a-shuck oysters and craft cocktails, or they indulge in a full dinner in either the bar or dining room. Chef/partner Jerry Trice has a deft hand and he tempts with not only local food but he dabbles in international flavors, too: fried green tomatoes for summer tastes; a Honolulu ahi tuna poke bowl as an appetizer; Thai seafood hot pot; Maryland pan-roasted rockfish. If you are lucky, the wood-oven flatbread with green garbanzo hummus seasoned with za’atar and preserved lemon will be available; but alas, the flatbreads, like the rest of the offerings, change regularly. The wine collection is extensive, but note that not all wines are listed, so ask co-owner Nancy Hart about her hidden cellar treasures. Desserts are made in-house, or choose to indulge in the artisanal cheeses to round out the dining experience.