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October 15, 2010

Fall menus -- a second harvest

reidtLast week, I posted the new Fall menus that I knew about. Here are a few more

 

Chameleon Cafe started its new Fall menu just this Wednesday night. Much of the foundation material - quail, sweetbreads, lamb shank -- will look familiar to Jeff Smith's fans, but he's giving most of them fresh twists. You can look at the new menu here.  

Actually I knew about the B&O American Brasserie's new Fall menu, too -- but it got lost in the shuffle. On the latest seasonal menu from chef Michael Reidt (pictured here)  are starters like Guinness-root vegetable gnocchi and a foie gras and oxtail terrine; entrees like wood-fired cassoulet and Briarwood Farms rabbit with dumpling squash and kale-smoked almond pesto; and, from the brick-oven, wood-fired brussels sprouts, home-made sausage, and short-rib flat breads. Check out the entire menu here.

Baltimore Sun Staff/Kim Hairston

 

 
Posted by Richard Gorelick at 11:44 AM | | Comments (3)
Categories: Seasonal Menus
        

Comments

Okay, I've looked through the menues. How am I supposed to decide between all the yummy offerings? Gotta go now...

Had the quail dish at Chameleon Cafe last evening, which was sublime, and the accompanying vegetables were sautéed to perfection. Paired beautifully with a young Cotes du Rhone Blanc.

Had the quail dish at Chameleon Cafe last evening, which was sublime, and the accompanying vegetables were sautéed to perfection. Paired beautifully with a young Cotes du Rhone Blanc.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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