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Pan Roasted Rib-Eye with Bordelaise

Updated: Friday, May 17 2013, 11:39 AM EDT

IN THE KITCHEN
With Chris Becker

For the Rib-Eye:
2 2-pound 1 1/2-inch–2-inch-thick bone-in rib eyes, frenched
Kosher salt and coarsely ground black pepper
3-4 Garlic cloves
10 sprigs thyme
5 sprigs rosemary
6 tablespoons (3/4 stick) unsalted butter, divided
2 tablespoons grapeseed oil, divided

Preparation:
Preheat oven to 400°. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Scatter thyme, garlic, and rosemary sprigs evenly in bottom of a roasting pan; dot with 4 Tbsp. butter.

Melt 1 Tbsp. butter with 1 Tbsp. oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2–3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Repeat with remaining 1 Tbsp. butter, 1 Tbsp. oil, and steak.

Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 20 minutes, or to desired doneness.

Transfer steaks to a cutting board. Drizzle 1 Tbsp. herb butter from roasting pan over each steak and let rest for 10 minutes. Slice against the grain and divide among plates.

For the bordelaise:
5 ounces shallot, minced
3 ounces carrot, diced
2 Tablespoons garlic, crushed
2 1/2 Tablespoons mushrooms, chopped
2-3 stems parsley
1 stem thyme
1 bay leaf
1-2 black peppercorns
2 cups red wine
5 cups simmered, skimmed and finely strained veal stock

Preparation:

Add all ingredients but veal stock to a pot and reduce to almost dry. Add stock and simmer for 45 minutes. Strain, discarding vegetables. Continue to cook, skimming, until sauce consistency.

Pan Roasted Rib-Eye with Bordelaise


Fleet Street Kitchen
Name: Fleet Street Kitchen
Address: 1012 Fleet Street
Baltimore, MD 21202
Phone: (410) 244-5830
Menu: http://www.fleetstreetkitchen.com/menus-baltimore-restaurant.php
Web: http://www.fleetstreetkitchen.com/
Fleet Street Kitchen, which features the contemporary American cooking of Chef Chris Becker, is an exciting new addition to the dining scene in downtown Baltimore, combining exceptional food, drinks, and service.

Situated between historic Little Italy and the new Harbor East neighborhoods, Fleet Street Kitchen captures the energy of the surrounding communities and creates a dining destination with its style and atmosphere.

The menu is an ever changing collection of seasonally inspired selections with a strong emphasis on locally sourced, ethically raised, sustainable ingredients. Many of these - including dozens of herbs, vegetables and seasonal greens - are grown nearby on Cunningham Farms, which is owned by the restaurant. The cooking reflects Chef Chris's distinctive style, rooted in classic methods while embracing modern techniques.

Accompanying and enhancing the kitchen's offerings is an extensive and diverse offering of artisanal wines, beers and specialty cocktails, along with distinctive coffees and teas.
Bagby Pizza Co.
Name: Bagby Pizza Co.
Address: 1006 Fleet Street
Baltimore, MD 21202
Phone: (410) 605-0444
Menu: http://www.bagbypizza.com/baltimore-pizza-menus.php
Web: http://www.bagbypizza.com/
Bagby Pizza Company opened in the historic Bagby Furniture Building in October of 2009 and the building has become a Baltimore destination again. Bagby Pizza Company combined classic food with a classic downtown building to create a new classic casual dining experience. Located between Little Italy and Harbor East, Bagby Pizza Company is an unmatched choice for a casual lunch or dinner.
Ten Ten
Name: Ten Ten
Address: 1010 Fleet Street
Baltimore, MD 21202
Phone: (410) 244-6867
Menu: http://www.bagbys1010.com/baltimore-restaurant-menus.php
Web: http://www.bagbys1010.com
Join us at TEN TEN, a new Baltimore restaurant. An American Bistro, its sophisticated dcor, vibrant atmosphere, and approachable menu create an experience in which everyone feels welcome. The restaurant presents 65 seats and includes a bar, lounge, and an upper level dining area. Tucked into the courtyard at the historic Bagby Building, located on Fleet Street between Little Italy and Harbor East, TEN TEN is a casual neighborhood oasis featuring a modern take on American cuisine.
 
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Bagby Events:

Fleet Street Kitchen

Happy Hour:

Mon.-Fri., 5-6:30pm, Food & Drink Specials

Late Night Happy Hour:

Fri.-Sat., 10pm-11pm, Food & Drink Specials

An Evening of Riesling Wine Dinner With Hermann J. Wiemer Vineyards

July 24th, 6pm

As a part of our "Summer of Riesling" celebration, Fleet Street Kitchen and Hermann J. Wiemer Vineyards are excited to host a five course wine dinner highlighting the Vineyard's award-winning, estate grown Rieslings and Chef Amendola's locally sourced, seasonal New American cuisine. Situated in Upstate New Yorks Finger Lake wine region, Hermann J. Wiemers Rieslings express the diverse nature of the grape, from dry to sweet. The dinner will give any lover of wine a fabulous opportunity to try these beautiful wines paired with Marylands local summer bounty. Oskar Bynke, owner of the Vineyard, will also be attending the dinner and will be discussing the delicate nature of growing Riesling in upstate New York.

Tickets are $79/pp, not including gratuity and tax. Tickets may be purchased by calling 410-244-5830 or by visiting Fleet Street Kitchen. The menu for the dinner is currently online at http://www.fleetstreetkitchen.com/cms/uploads/files/3d5247021813c628bf8e9fb53cc94719.pdf.

TEN TEN American Bistro

Happy Hour:

 Mon. - Fri., 5pm-7pm, Food & Drink Specials

Wine Night:

Mondays, All Night, 50% off bottles of wine

Local Oyster Night:

Tuesdays, All Night, $1 Chesapeake Oysters & Beer Specials

Bagby Pizza Company

Wine & Pizza Night:

 Tuesdays, 50% off bottles of wine and 25% off large pizzas, all night

Bagby Beer Night:

Thursdays, $2 off all beers, all night

Orioles Games:

Every Oriole Home Game, $1 off pizzas & beer