Executive chef Thomas Dunklin, who took over B&O American Brasserie’s kitchen in December, introduced his new menu today. A noteworthy addition is a range of small plates that includes Decadent Deviled Eggs, a soft-boiled egg with truffled Maryland crab, mustard, and caviar ($9).
Are soft-boiled eggs the next big thing? I just had the six-minute egg at Demi last night. Delicious.
But back to chef Dunklin’s menu. He’s also focusing on seasonal, local foods; house-made charcuterie and desserts (Red Velvet Doughnuts with cream-cheese frosting anyone?); and has expanded the bar menu.
There are also fresh additions to the lunch and brunch menu, which features small plates like Blueberry Goat Cheese Pancakes with ginger syrup and cashew streusel ($5).
Photo of the lounge and downstairs dining area