B&O American Brasserie
2 N Charles St
Hotel Monaco
Baltimore, MD 21201
Average Cost: $$$
Phone:
443-692-6172
Categories:
Small Plates,
Contemporary,
Breakfast,
Brunch,
Hotel Restaurant,
Pizza,
Farm to Table,
Charcuterie
Features:
Full Bar,
Handicap Access,
Kid Friendly,
Smoke Free,
Vegetarian Friendly
From the restaurant's website:
"B&O occupies the original Baltimore & Ohio Railway headquarters, a stunning structure that epitomizes the Beaux-Arts School of architecture. Inside, you'll find a bustling atmosphere of staff and patrons surrounding the lively exhibition kitchen, sharing laughs while enjoying robust American dishes that change with the seasons and feature local ingredients. Equally popular are the charcuterie, artisan cheeses and brick-oven-fired pizzas, and at the bar, we're mixing handcrafted cocktails, topping off ales, pouring delectable wines while filling small plates with all manner of special creations."
Full bar. Serving breakfast, lunch and dinner daily. Sat–Sun brunch 8 am–2:30 pm.
"Any reverence for the past here is tweaked for palates that prefer pot roast sous vide, pureed celeriac, and knowing the source of the steak."
— Baltimore magazine
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Restaurant Owners:
From the restaurant's website:
"B&O occupies the original Baltimore & Ohio Railway headquarters, a stunning structure that epitomizes the Beaux-Arts School of architecture. Inside, you'll find a bustling atmosphere of staff and patrons surrounding the lively exhibition kitchen, sharing laughs while enjoying robust American dishes that change with the seasons and feature local ingredients. Equally popular are the charcuterie, artisan cheeses and brick-oven-fired pizzas, and at the bar, we're mixing handcrafted cocktails, topping off ales, pouring delectable wines while filling small plates with all manner of special creations."
Full bar. Serving breakfast, lunch and dinner daily. Sat–Sun brunch 8 am–2:30 pm.
"Any reverence for the past here is tweaked for palates that prefer pot roast sous vide, pureed celeriac, and knowing the source of the steak."
— Baltimore magazine