The most recent member of the Bagby Restaurant Group, Fleet Street Kitchen (1012 Fleet St., 410-244-5830) opened quietly in mid-September, surrounded by its siblings Bagby Pizza Company and Ten Ten. We sat at the romantic, white-marble, back-lit bar on our initial visit, nibbling on an excellent charcuterie plate ($17), loaded with offerings like rabbit pâté, chicken-liver parfait, prosciutto, pickled veggies, mustard, and jam. Chef Chris Becker will use local products whenever possible, we were told. Entrees run $22-36. We’re excited to try the desserts next time. The executive pastry chef is Bettina Perry, who whipped up some amazing creations at Blue Hill Tavern. The restaurant’s two-level décor is beautiful with reclaimed woods, wrought-iron details, and the original concrete polished flooring on the first floor. The 500-label, 5,000-bottle cedar wine cellar is available for tours, if you must look. And you should. Look for a full review soon.
Issue date: November, 2012