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November 19, 2010

B&O announces new executive chef; Reidt off to Miami

dunklinExecutive chef Michael Reidt will leave the  B&O Brasserie, effective December 10. His next assignment for Kimpton Hotel & Restaurants -- Area 31 in Miami, which was named one of Esquire' magazine's best new restaurants in 2009.

Taking over as executive chef is Thomas Dunklin, currently the chef of Kimpton's Red Star Tavern House in Portland, OR. Dunklin, pictured here, is expected to start at the B&O American Brasserie in mid-December. He will release his first B&O menu in the spring of 2011.

I have started posting below photos of Baltimore chefs whom Dunklin is not related to.

 

duff 

 ambrose

Posted by Richard Gorelick at 11:31 AM | | Comments (9)
        

Comments

I visited Red Star in Portland about two years ago and it was fantastic. If Dunklin was there then, the B&O is in good hands.

I visited Red Star in Portland about two years ago and it was fantastic. If Dunklin was there then, the B&O is in good hands.

The B&O has become my default place to meet folks. I've really enjoyed the unusual but not too weird stuff Mr. Reidt put on his menus. Had a lot of really tasty stuff there, along with some of the best service in town (they even brought me a clean knife the other night, after I used mine on the app).

So I'm bummed. Willing to give Mr. Dunklin a try, though.

@Lissa

I know what you mean! We had a proscuitto, fava bean, and arugula flatbread that we STILL talk about it was THAT good!

Our go-to restaurant as well. We love it so much, we even had our rehearsal dinner in one of the hotel's ballrooms this summer. Food has been fantastic, creative and reliable - really hope that does not change. Best of luck to Mr. Dunklin!

I love B&O. It's been my default rec for downtown Baltimore for a while now. Let's hope it continues to be good.

At least the last time I was there (last Wed.) they were jammed. Usually it is fairly empty.

I wonder if it doesn't get the buzz it deserves because it is a hotel restaurant? Most hotel restaurants are bad to barely mediocre, after all.

I like B&O as well, especially the fries and the cocktails. Best of all, however, is the fact that the restaurant and the hotel allowed such as beautiful building to be repurposed.

I'm with you, RoCK. That is a beautiful building, and it is great to see it being used and maintained.

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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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