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Snapped this photo of the redone Gin Mill (2300 Boston St.) yesterday.
I dig the new window trimmings and outer facade.
Still haven't been inside yet to check it out.
As soon as I do, you'll be the first to know what I think.
(Photo by me)
I've been The Baltimore Sun's nightlife and local entertainment reporter for a couple years, and it's surprising how much the scene has grown in that time. Most of Baltimore's bars and clubs are unpretentious places with fairly cheap drinks and plenty of character. I like dancing and think this city needs more clubs, but nothing beats having a cold, locally brewed beer with friends in a comfortably full corner bar.
Comments
Sam
Thanks for the plug. Please stop by and say hello to us. Ask for Luke , Lester, Tammi or Melanie. Would be glad to buy you a Handcrafted Classic Cocktail. You will like the inside changes and the menus as well. By the way, love the WTMD and your show. Have been a fan for 5yrs or so of the station.
Thanks,
Luke Reeder
Posted by: Luke Reeder | July 22, 2008 11:00 PM
I went by last weekend and the place really did clean up. Good beer selection though. Watch out for the Ol' Bastard.
Watch out for their "classic cocktail menu" and only drink if they are buying. I think the cheapest of the classics was $9.
The food looked tasty, but I didn't have a chance to try because I got a classic sidecar and then couldn't afford to eat.
Posted by: T | July 23, 2008 11:05 AM
The renovations at the Gin Mill are nice. Their "handcrafted cocktails" are better than most, but not too handcrafted.
Traditionally, bars serving handcrafted pre-prohibition cocktails must make their own bitters and syrups, as well as use the proper ice, depending on what they are making (yes ice really does make a difference). This combined with fresh fruit equals a handcrafted cocktail.
Fee Brothers bitters and better for baking. If you want your drinks to stand out, you really need better bitters, or make your own. Same goes with simple syrups.
But, the place is pretty sharp.
Posted by: Mark Twain | July 23, 2008 2:47 PM