This week started off with the first dinner of my busy season at b. Bistro in Bolton Hill.
We bought out the restaurant for an early dinner. It's a very small place so it was perfect for a buy out.
I love one long table set for dinner. The energy before an event is always frantic. No matter how much you plan, there is just an electricity before the party. And as an event planner, my life is all about the hurry up and wait concept. Hurry, hurry, hurry....get ready....and then wait, wait, wait for the guests.
As long as the table isn't that wide across, a long table is more intimate than a round in my opinion. Don't get me wrong, I love rounds of six for personal dinners, but for a group of 15 this was perfect. This casual bistro was the perfect setting for a night of entertaining before heading to see Elizabeth Gilbert at the Meyerhoff.
Roseda Beef tartar in phylo cones were passed.
As well as Lobster bisque "espresso".
I wish they did latte art on this soup shot...how cute would that be? It was so rich but not thick, which is my favorite kind of bisque. I think they left out the flour. Perfection.
You can tell a good restaurant by the bread. It was fresh, hot and crusty on the outside and soft in the middle.
Everyone received the same salad to start. I love beets. Charlie courted me with beets. The first meal he ever prepared me had a beet salad with truffle oil, walnuts and goat cheese. I died.
This bouquet of beets was nestled over thinly sliced pears, stacked on top of a whipped goat cheese cream over a waffer-y-philo-cracker. It was dressed with a balsamic reduction pinstripe.
They gave us a choice of four entrees. I ordered the Roseda Steak Frites with anchovy herb butter. Alleluia chorus.
It was cooked perfectly. You can see one bit of mushroom gnocchi on my plate, which were passed for the table family style.
Pan Roasted Day Boat Cod served with Catalan style spinach was another choice. Good one I was told. The spinach had golden raisins and pine nuts dancing about its verdant leaves.
Elizabeth Gilbert was speaking about her success with Eat, Pray, Love. The chef prepared a trio dessert in ode to her travels.
Purple Sticky Rice Pudding with Caramelized Banana.
Why is it purple, Aunt Nellie? Squid ink of course.
Ricotta Cheese Cake with Quince Marmallata.
Quince mar-ma-what-a? Yes my darlings...quince Marmallata.
Mango Ice Cream with Sweet Curry Papadums
The experience was amazing because the staff were so attentive. The fact that the chef put such great effort into the meal is always expected but the detail to the flavors and theme was delightful. Josh managed the event flawlessly. Go to b. It is in one of the most charming neighborhoods of Charm City. Your mouth will be amused.
Thank you to the entire staff of b. Thanks to the guys who take out the trash and to the folks who wash every last dish. Servers, you were so wonderful and kind. And farmers and purveyors...yeah.