On the Avenue in Hampden in Baltimore, a new restaurant, Corner BYOB, opened in the last few months, and I stopped in for an early dinner one evening a few weeks ago. The chef, Bernard Dehaene, from Brussels, previously cooked at a Belgian place called Mannequin Pis in Olney, and I had heard that his new venture had a more adventurous menu. When I was seated, one of the days specials included kangaroo tenderloin, but I was immediately attracted to the boudin noir and the just in soft shell crab.
The crab arrived first on a bed of fiddlehead ferns. This started truly captured the local and seasonal spirit of the area. The crab was fantastic, just simply pan fried with no battering at all, and it paired wonderfully with the fiddleheads.
My second starter was the boudin noir on a bed of mash and topped with a whole grain mustard. The texture was creamy and the flavor was nice and earthy. I think Corner won me over with just this dish alone.
For my entree, I had the Veal Orloff, a veal that starts braised, then is topped with mushrooms and bacon, and finished in the oven. It's then smothered with a béchamel sauce. I liked it, but the star of the meal was the blood sausage.
I was too stuffed to try dessert, but I hope to return soon.
850 W. 36th St.