Wednesday, November 23, 2011

Waterfront Kitchen, Baltimore

I had lunch at the recently opened Waterfront Kitchen, located in a Living Classrooms building in Fells Point, featuring local and seasonal cuisine.
We started with warm farmer's cheese flan as an appetizer. Consisting of goat cheese and egg, the flan was light, delicate and delcious. It came with toasted squash seeds, a schmear of Hubbard squash, and a frisée salad with pickled fennel.
For my main, I had the head-on Marvesta Farm shrimp poached in a tasty tomato nage on a bed of, not grits, but mashed celery root with some boudin blanc chunks. I left no shell or head uneaten.
My friend opted for the vegetable sandwich, which was composed of a grilled cauliflower "steak", roasted mushrooms, and these great pickle brussel sprout leaves on toasted whole wheat. It was a pretty hearty sandwich.
We shared dessert, a chocolate pate, topped with candied fennel sprinkles, creme anglais, cranberry sorbet and a lace tuile. It looked like a hostess cupcake, but the chocolate was smooth and rich through and through.

1417 Thames Street
Baltimore, MD

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