B&O American Brasserie in Bon Appétit

B&O touted on Facebook yesterday that one of chef E. Michael Reidt’s flatbread recipes was featured in the magazine’s September restaurant issue. Today, my Bon Appétit arrived in the mail and, sure enough, on page 120, there's a nod to B&O’s Flatbread with Arugula, Asparagus, and Fried Egg, pictured.

It’s one of six recipes featured in the magazine’s “Eating at the Bar” story. (I would have seen my magazine earlier, but I was enjoying an extended restaurant week meal at Tangier’s Bistro, where you get five courses, not the typical three, for $35.10.)

Back to Reidt. He’s known for coming up with interesting “market” flatbreads (as well as other dishes). They change regularly. You might find toppings like spiced sweet potato, kale, farmer’s egg and truffle cheese, for instance, or duck confit. The ones I’ve had are good.

Reidt’s food is one of the reasons we picked B&O American Brasserie as Baltimore magazine’s best new restaurant in our August issue. There’s still time to come to the Best of Baltimore party on Thursday to celebrate all the winners and also to help out a worthy cause, The Family Tree. Hope to see you there.

Photo courtesy of Bon Appétit