Blue Hill Tavern – Baltimore Magazine

Holiday Entertaining 2014: Brunch

Jess Mayhugh — Sat, 01 Nov 2014 10:20:00 +0000

BRUNCH

We all know the first meal of the day is the most important one. When entertaining morning visitors, be sure to have a well-balanced meal to serve. We suggest having fresh fruit, farm eggs, bacon, and coffee on hand.

coffee klatch

Cups should be fun and cheerful — helping you to welcome a new day.

Jude Laundry

Jenny Bowers

Penelope Dullaghan

Andrew Bannecker

Designer teacups ($19.97/each) available at Crate & Barrel.

Good Morning / The Perfect Morning Cocktail

Wake up to Blue Hill Tavern’s elderflower mimosa.

Ingredients
187 milliliters Prosecco
1 ½ ounces St-Germain Elderflower Liqueur
Splash white or red cranberry juice
4-6 cranberries
Method
Mix liquid ingredients, add ice, serve in a glass, and add cranberries to garnish.

To guarantee the freshest taste, make each drink individually as guests arrive.

THE INCREDIBLE, EDIBLE EGG: Located in the Greenspring Valley area, Carriage House Farm raises free-range hens on a pasture to produce fresh eggs. “Once you get used to eating well — and knowing who raised your food——it’s difficult to go back to your other food. It’s a flavor thing, primarily.” —Gaylord Clark, owner, Carriage House Farms

TEA TIME

SCREEN PRINTED LOCALLY

Tea towels have many uses—lining a breadbasket, wrapping a hot dish, or wiping your hands dry. You can never have too many to spread throughout the kitchen. Tea towel ($16) at Open Eye Press.

TOAST POINTS

AVOCODO TOAST
DOOBY'S

“The avocado’s creaminess contrasts well with the toasted bread, and the lemon olive oil, coarse sea salt, and chili flakes provide tartness with a bit of a salty kick.”
-Phil Han, owner of Dooby’s

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Our Favorite Restaurant Desserts

Jess Mayhugh — Tue, 28 Jan 2014 12:00:00 +0000

Wit & Wisdom

Four Seasons Hotel Baltimore, 200 International Dr., 410-576-5800.

Acclaimed pastry chef Dyan Ng may have moved on, but the restaurant hasn’t
missed a beat with its sweet endings.

Editor’s pick: “The Baltimore Bar,” with caramel, chocolate mousse, peanut ganache, a brownie, peanuts, and Maldon sea salt.

Blue Hill Tavern

938 S. Conkling St., 443-388-9363.

The
Brewers Hill restaurant, in the glow of the Natty Boh sign, ends its
American continental meals with choices like a Key lime Napoleon, a
fudge-brownie sundae, and a yummy version of baklava (layered BHTlava).

Editor’s pick: Brioche bread pudding with caramel, sous-vide apples, and vanilla ice cream.

Petit Louis Bistro

4800 Roland Ave., 410-366-9393.

The
Roland Park bistro stays true to its French roots from start to finish
with offerings like pot de crème au chocolat and profiterole à la
pistache.

Editor’s pick: The foret noire, a classic Black Forest cake with almond crumble and cherry meringue.

Woodberry Kitchen

2010 Clipper Park Rd., No. 126, 410-464-8000.

Chef/co-owner
Spike Gjerde adheres to his locavore ethos whether he’s working with
free-range chickens, homegrown spuds, or farm-fresh milk. House-made
desserts include bourbon pecan pie with buttermilk sherbet, apple pie
with maple custard, and fresh cream ice cream.

Editor’s pick: The sour cherry and plum pie with brown butter buckwheat streusel, tarragon ice cream, and dulce de leche.

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Blue Hill buzz

Jess Mayhugh — Fri, 07 Aug 2009 10:30:00 +0000

On my way to the new Blue Hill Tavern last night, I felt like I was going to see a movie that everyone has lauded as Oscar-worthy. I’ve heard from a number of different people that the food is impeccable, the drinks are a lot of fun, and the space is just downright beautiful. So I was bound to be disappointed, right?

Wrong.

Even pulling up to the new Brewer’s Hill restaurant (with free valet parking, no less) made me feel like I was going to a restaurant in Miami Beach. With its soaring wooden panels, snazzy neon lights, and outside plants galore, Blue Hill Tavern is hard to miss along Conkling Street.

The inside is just as striking. The restaurant is definitely serious about their blue theme, with the cool color accented through the entire place. There’s also a cascading waterfall behind the downstairs bar for some added effect. We dined on the balcony off of the second floor, which doesn’t overlook much except Mr. Boh himself.

The drinks we got were refreshing and good for a summer night. The blue hill margarita martini was shaken and poured right at our table (a vibrant blue, of course). The white sangria was light and citrus-y, topped with peaches, apples, and pears. The mojito was classic—kind of hard to screw that one up.

The menu selection was definitely a little pricey, unless you’re sticking with salads or their burger (which was delicious, came with fries, and only clocked in at $12). But entrees averaged around $25, definitely way above my price range. I think this place’s biggest challenge will be to retain regulars that will keep coming back and paying such steep prices.

But, for a Thursday night, the place was packed so maybe I’m underestimating the budgets of Baltimore diners. If nothing else, you should definitely check out Blue Hill for its stunning design and great drink selection.

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