Boiler Room – Baltimore Magazine

Review: Boiler Room

Jess Mayhugh — Thu, 17 Nov 2016 09:09:51 +0000

There’s a tradition in the service industry that many bartenders know. When they are done with their shift for the night, it’s common practice to go to a corner bar and order a shot (typically whiskey) and a beer. The pairing is called a Boilermaker.

But the team at Bookmakers Cocktail Club decided to dedicate an entire bar to the ritual. The result is Boiler Room (27 E. Cross St., 410-617-0391), a barcade-style establishment with an entire menu of shot-and-beer pairings. At the helm is bar manager Cortland Leggio, whose fun-loving personality is evidenced in the colorful chalk art, various video games, and even the bathrooms—which have doors marked with Mr. and Mrs. Pac-Man.

The second floor is where most of the games are on display, everything from Skeeball and pinball (the Game of Thrones-themed pinball machine is a favorite) to basketball and, for Atari nerds, the original Space Invaders video game.

Downstairs is bright and airy with sliding doors that are generally open in the warmer months. The bar’s chalkboard menu features rotating cocktail specials and a menu of the shot/beer selections. On a fall visit, we went with Boiler Room’s pairing of a house-made cinnamon whiskey and a Union Foxy Red IPA. The initial spice of the shot is chased perfectly by the piney and fruity notes of the beer. Another smart pairing is the citrusy and sweet Yellow Chartreuse backed by an Allagash White.

And there’s always the old standby of a Pikesville Rye and Natty Boh, which, let’s be honest, is what most of those thirsty bartenders are craving anyway.

What’s In A Name? There are many stories about how the Boilermaker got its name. One theory is that it takes its name from the boilermakers who built and maintained steam locomotives in the 1800s. At the end of their shift, these workers would head to the bar and kick back a shot of whiskey and a beer.

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Open & Shut: Samos Greek Island Grill; Boiler Room; Donna’s

Lauren Cohen — Fri, 22 Jan 2016 11:35:11 +0000

OPEN:

Boiler Room: The team behind Bookmaker’s in Federal Hill recently opened this laid-back neighborhood bar that emphasizes pub grub and shot-and-beer combos. In addition to snacks like hot dogs and pierogies, the menu highlights boozy pairings ranging from Old Grand-Dad whiskey and Miller High Life to Yellow Chartreuse and Allagash White. Located just two doors down from Bookmaker’s, the spot also features old-school arcade games like a claw machine, Skee-Ball, and the original Space Invaders. 27 E. Cross St., 443-253-8002

COMING SOON:

Blaze Pizza:This fast-casual pizza chain is making its way into town with an Inner Harbor location slated to open next month in the former Famous Footwear space on Pratt Street. Adding to the area’s recent influx of DIY pizzerias (like Pie 5 and Bagby Pizza Co.), the eatery will serve customized personal pies and signature salads.600 E. Pratt St.

Texas Roadhouse: Cockeysville will see yet another big-name chain restaurant join the scene when this Kentucky-based steakhouse makes its debut in Hunt Valley’s Executive Plaza this summer. The restaurant, known for its meat-and-potato combinations, highlights an assortment of steaks, ribs, burgers, and chicken sandwiches. 11350 McCormick Rd.

CH-CHANGES:

Huck’s American Craft: Although Charlie Gjerde’s long-awaited beer bar opened its doors with a limited menu back in July, the kitchen officially got the ball rolling earlier this week. Now open for lunch and dinner service, Huck’s full menu highlights comfort foods like chicken and waffles, pretzel-dough pizzas, and the signature Minnesota Juicy Lucy burger stuffed with Muenster cheese. The rustic space also offers expansive drink offerings, including craft beers, infused bourbons, and signature cocktails. 3728 Hudson St.

Loch Bar: This
yet-to-open seafood spot, which is set for a March debut on the ground
floor of the Four Seasons Baltimore, recently appointed Matthew Oetting
as its head chef. Oetting, a graduate of Le Cordon Bleu College of
Culinary Arts in Arizona, has made his mark on the New York City
restaurant scene with stints at trendy spots like STK, Scarpetta, and
the Trump Soho hotel.
280 International Dr.

Mobtown Fermentation: After outgrowing their production space in Hampden, the team behind Wild Kombucha—a fermented concoction fusing green tea, distilled water, probiotic cultures, and natural fruit juices—is expanding into the ‘burbs. Partners Adam Bufano, Sid Sharma, and Sergio Malarin recently signed a lease to set up shop in the former home of Michele’s Granola in Timonium. Mobtown Fermentation’s signature sips are currently available at more than 35 local markets, and the team hopes that the new space will allow for regional distribution in 2016. 9 W. Ayelsbury Rd.

Samos Greek Island Grill: South Baltimore residents will be happy to hear that this
Greektown fixture is bringing its Old World classics to Locust Point
later this year. The restaurant, which will join the likes of Harris
Teeter, Jimmy John’s, and World of Beer at McHenry Row, will serve Greek
salads, pita wraps, gyros, and traditional
souvlaki platters. 1703 Whetstone Way

SHUT:

Donna’s Charles Village: After 18 years in Charles Village, Donna’s will shutter its doors this weekend. Co-owners Alan Hirsch and Donna Crivello recently decided not to renew their lease at the St. Paul St. staple, which was known for its house-made soups, salads, pizzas, and pastas. News of the closure comes on the heels of the opening of Cosima, Hirsch and Crivello’s new Sicilian spot, which will soon debut in Woodberry. Donna’s in Cross Keys is still going strong. 3101 St. Paul St., 410-889-3410

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Team Behind Bookmakers Opens Boiler Room in Federal Hill

Jess Mayhugh — Wed, 20 Jan 2016 09:00:00 +0000

After getting off work one night, the bartenders and staff at Bookmakers went out for a shot-and-a-beer nightcap, as those in the service industry are wont to do.

“We thought, let’s take that shot-and-beer concept and run with it,” says bartender Cortland Leggio. “It’s been done in other cities. We want to take the Bookmakers quality and combine it with the feel of a laid-back, neighborhood bar.”

Thus, the idea for Boiler Room was born. The team behind Bookmakers, including bar manager Ryan Sparks and executive chef Nelson Morton, designed a menu based around pairing unique spirits with craft beer, as well as approachable pub grub. The space—currently open Tuesday-Thursday 3 p.m.-1 a.m. and Friday and Saturday noon-1 a.m. and celebrating a grand opening party in February—is just two doors down from Bookmakers at 27 E. Cross Street in Federal Hill.

“Basically, we want to bridge the gap between neighborhood sports bar and something a bit fancier, like a Bookmakers or Sobo Cafe,” says Leggio, Boiler Room’s bar manager. “On the one hand, we’ll have spirits that people may not have heard of, but they can still get a Fireball and Miller Lite if they want.”

The beer-and-shot menu certainly reflects that wide range, with everything from a shot of Old Grand-Dad whiskey and a Miller High Life ($5) to pairing Yellow Chartreuse with Allagash White ($12). In all, there will be more than 10 pairings, as well as custom-made house shots (think mini cocktails) available on the menu. The food program will reflect the casual atmosphere as well, with an emphasis on pub grub like pierogi and hot dog options.

Boiler Room’s atmosphere leans toward more sports bar with old-school arcade games (like original Space Invaders!), Skee-Ball, basketball hoop, and claw machine. Future plans include a dedicated industry night, burger night, and specials during Orioles games.

“Even though it was a bit different of a concept, Federal Hill has really embraced Bookmakers,” Leggio says. “Now Boiler Room really wants to embrace the neighborhood back by creating a fun bar where everyone will feel comfortable.”

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