About Us

Join us in
Downtown Baltimore

When you inherit a space as magical as the historic former Baltimore & Ohio Railroad headquarters, you’ve got to do it justice. We kept our building’s most stunning architectural features intact while updating the space with contemporary design elements and nostalgic touches, like chairs and table lamps from original B&O dining cars. Our practices are distinctly 21st century, though, from selecting the best local produce at the farmer’s market to serving cutting-edge craft cocktails to maintaining a steadfast commitment to sustainable business practices. If only train passengers from the early 1900s had it so good!

meet executive chef scott hines

Scott Hines joined the Kimpton family in 2015 as Executive Sous chef and today, leads the team at B&O American Brasserie putting his own stamp on the location. He takes pride not only in his role as Executive Chef of an acclaimed food destination, but also as a mentor to his peers and hopes to continue to teach others who join him in the B&O kitchen.

With more than 15 years of experience in the restaurant industry, Hines has been featured in the Baltimore Sun, is regularly seen on local cable TV shows, and was a winner on Food Network’s Guys Grocery Games. Hines brings a wealth of experience having worked at restaurants such as the Four Seasons Hotel’s Wit & Wisdom and Pabu, Monogram Hospitality Group’s Heavy Seas Alehouse, Waterfront Kitchen and Farmstead Grill as well as The Wine Market Bistro.

Hines resides in Baltimore with his wife and two children.

Meet Head Bartender brendan dorrBrendan Dorr is our resident alchemist, engineering cutting-edge cocktails using a careful blend of art and science. Dorr spent more than a decade honing his craft at places like Ixia, Black Olive and Aureole in New York. Now based at B&O, his cocktails showcase fresh, seasonal ingredients and have earned praise from the press and the People’s Choice Bartender of the Year Award at the international Cocktail World Cup. Recently the Baltimore City Paper hailed his cocktail menu as one of the best in town.