The anticipated Heavy Seas Alehouse opened yesterday, even though the official opening isn't until next week on Feb. 15. But the restaurant is indeed ready for diners, a hostess told us.
I haven’t visited yet, but I do have a copy of the menu. It’s fancy pub fare, and I can’t wait to try it. The chef is Matt Seeber, a former executive chef at Tom Colicchio’s Craftsteak at the MGM Grand in Las Vegas.
Matt, who lives in Baltimore now, is using fresh and local ingredients and sourcing locally whenever possible.
The menu, or rather Bill of Fare as they call it, is divided into:
First Try This, with dishes from the raw bar like oysters, smoked mussels, and crab salad, and other items like beet pickled eggs, braised bacon, and charcuterie and cheese.
And Then Try This, with bigger plates like 24-hour beef short rib, roasted chicken, and a Heavy Seas Burgers. What's great is that these dishes are paired with a recommended beer. For instance, the grilled hanger steak is matched with a Loose Cannon American IPA.
With Something on the Side, with offerings ranging from traditional onion rings and fries to Brussels sprouts with smoked pancetta and caramelized onion and farrotto risotto with pork confit, Portobello, and Parmesan cheese.
And, of course, there are lots of great drinks, including bottled beer, red and white wine, cocktails, and a nice rum selection.
Read more about the restaurant in our February issue.