The Hotel Monaco and B&O American Brasserie (continued)
Ceilings are very tall as are the windows, Adding visual expanse to the rooms, each window has the deep set surround that is a hallmark of the early 20th Century steel framed building.
The ceiling height, along with the expansively large windows, creates a sense of space in the already generously sized room. Mediterranean Suite bathrooms feature deep Jacuzzi style tubs that comfortably seat two, luxury rain showers, mosaic tiles and furnishings that while all quite new, have guests stepping back to the glamour of the 1920s.
The Hotel Monaco features Aveda bath amenities that are all natural and in keeping with their properties Earth Care program that includes the hotel using eco-earth friendly cleaning products, recycling programs, linen reuse/recycling programs, fair trade coffee and teas on property and reduced water consumption efforts through low flow toilet and showers.
The property is presently working on achieving their Green Seal Certification that requires a property to meet defined sustainable and green practices.
In room amenities include 37-inch flat screen televisions, 500-thread count Italian linens and, if you have a tendency to be lonely, a gold fish that will keep you company while you visit.
If you are traveling with your own four-legged friend, there are “pet parlor” rooms available at no upcharge for the pet (though you need to sign a damage waiver – just in case). For guests that are taller than most, request a tall room with extra-long mattress and giraffe print robes, versus the leopard found in mere mortal rooms.
The hotel also features a daily “Wine’s That Care” hour in which front desk manager Nick Sowle serves complimentary wines from around the world. This month the property is featuring Frontera from Chili, pouring a Cabernet Sauvignon and Sauvignon Blanc. Each of the wine’s in this program are from wineries that uphold The Hotel Monaco’s commitment to the environment and community by using sustainable growth practices and programs that “give back” to their communities through charitable donations
In a city filled with incredible dining choices, the B&O American Brasserie, just off the hotels main entrance, provides a modern day cocktail and dining choice that continues the hip classically inspired vibe of the hotel.
With an award winning Master Mixologist, Brendan Dorr who was voted “People’s Choice Bartender of the Year” behind the wood bar and prestigious CIA pedigreed, knighted as “Best New Chef” by Food & Wine Magazine, Executive Chef E. Michael Reidt manning the steel planes of the kitchen, expectations are naturally high.
This evening held promise to be hip, exciting, delicious and fun!
And it was. Truly a delight to dine at this Baltimore hot spot.
The atmosphere of the B&O is busy beehive downstairs with luxe red and wine décor, plush, rich textures and long tables designed for friends, those you walk in with and those you have just met, to spend long hours laughing and enjoying the bars compliment of cocktails.
Crossing through the bar, walking up the open staircase, the feel is that you are one of the “people” invited to the glamorous, private upper inner sanctum.
Toping the stairs the atmosphere quickly calms with non-direct lighting and hi-backed booths, plush banquettes around intimate tables flanking the room.
Bare wood tables scattered about are filled with families, intimate celebrations and first daters. Oversized wing chairs around the graciously spaced tables create personal space perfect for celebrations and celebratory gatherings.
Sleek, dark colors provide a background to Chef Michael’s culinary offerings that are fresh and regional choosing sustainable providers with an eye toward the season
and the environment of this harbor town and its surrounding environs.
The meal began and ended on a high note, maintaining a consistent satisfactory hum throughout.
As we are in the land of a master mixologist, I started with the Pom-Nectar Margarita ($10), a generous cocktail that blends Agave Tequila, agave nectar, fresh pomegranate and lime juice into a salted rimmed glass.
It was delicious, tart, sweet and complex all at once and the perfect accompaniment to a variety of starters from land and river.
The gastronomy began with a Smoked Carolina Trout ($10) served cool over a creamy potato salad made with crisp sliced celery and green apple. Singularly, each item is satisfying; however build your bite with a slice of the smoky fish, the creamy salad including a bit of apple and celery and a smear of robust horseradish crème fraiche for a taste that constructs to a towering of flavor.