B&O AMERICAN BRASSERIE
2 North Charles Street
Baltimore, MD 21201
Adjacent to
Hotel Monaco Baltimore
Tel: 443.692.6172
Google Map
 
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Executive Chef E. Michael Reidt
He has been the subject of stories in Esquire, Bon Appétit, New York Times, Travel & Leisure, Vogue and Wine Spectator. He was named one of the country's "Best New Chefs" in 2001 by Food & Wine magazine. And now Chef E. Michael Reidt has returned to his East Coast roots, doing what he lives to do: create delicious, immediately recognizable regional American Cooking in a classic brasserie atmosphere.
Chef Reidt is a veteran of some remarkably high profile kitchens. The Boston native started his career at the renowned Copley Plaza. Following graduation from the Culinary Institute of America, New York, he began a chef's odyssey that included Olives Charlestown, Restaurant Zinc, the trend-setting Bomboa and then down to Miami's South Beach where he opened Wish. When Wish was awarded four stars, Starchefs.com named him a Rising Star. He then swapped coasts for Santa Barbara with the debut of Sevilla, which Esquire named one of the "Best New Restaurants of 2005."
With such a fast-paced career, Chef found himself needing "re-inspiration." To recharge, he embarked on several trips across Southeast Asia and South America. Those travels, and the vast experience gained cooking at some of America's finest eateries sparked the greatest impact upon his cooking to date. Those influences immediately surface with dinner entrees like his Pappardelle Pasta, Slow Braised Yorkshire Pork Shank, and Seafood Pot Pie. The "Really Big" Brulee, "Wicked Pissa" Cupcake and the seasonal fruit cobbler reveal Chef's sweet side and are proving quite popular with guests.
Complementing his vivid culinary imagination is Chef Reidt's commitment to cooking with pure ingredients. Most dishes feature organically raised and grown produce and meats. And you'll often find Chef touring the Sunday morning farmer's markets in search of the fresh vegetables and fruits, and selecting the finest Salt River lobsters. Not only do these ingredients give each dish its signature flavor, they signify the relationships Chef Reidt and B&O have cultivated with local farmers, ranchers and fishermen and women.
Chef Reidt and his wife Carina make their home at Baltimore's Tindeco Wharf.
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