E. Michael Reidt may not be a household name, but he certainly has a star-status pedigree—and he’s coming to Baltimore to head the kitchen at the new B&O American Brasserie, set to open in July.
A graduate of the elite Culinary Institute of America, he’s worked with such noted chefs as Patrick O’Connell at The Inn at Little Washington in Virginia, Todd English at Olives in Boston, and Suzanne Goin at Alloro in Boston (before she became famous for the award-winning Lucques in L.A.). Known for his French-Brazilian cuisine, chef Reidt (pronounced Reed) also launched his own restaurant in Santa Barbara, CA, and left his culinary mark in Miami among other places.
And for his efforts, he was named one of the country’s "Best New Chefs" in 2001 by Food & Wine magazine. He’s also appeared in "Ready, Set, Cook" on The Food Network.
Now, chef Reidt is going to offer a selection of small plates, charcuterie, cheeses, pizzas, and flat breads as well as a full a la carte menu inspired by the foods of Italy, France, and Spain (at least, that's what the restaurant's website says) at American Brasserie at the corner of Baltimore and Charles streets.
The new restaurant is the first Maryland location for the luxe Kimpton Hotels & Restaurants group (also opening the boutique Hotel Monaco here). The Beaux Arts architecture of the building, where the restaurant is to be located, will be juxtaposed against contemporary design elements.
Wow, Dorothy, I don’t think we’re in Baltimore anymore.