Please RUN, don’t just walk, to Fleet Street Kitchen. Even though they have only been open since September 20, they have their act together. Seasoned professionals have this new restaurant purring along like it’s always been here.
As many places offer now, the bar here has a nice selection of specialty cocktails. Try the Lola made with vodka, preserve blackberries, verbena, lavender, and lemon or the McNulty made with Cardamaro, 10 year Irish whiskey, smoked tea, and lemon. Both are luscious. Or you might enjoy the Kazem’s Mule, a twist on a Moscow mule, made with 15 year rum, black lime, allspice, and house ginger beer and served in a frosted copper mug. And you should sample the Brooklyn, again a twist on a Manhattan, made with rye whiskey, dry vermouth, maraschino, and housemade Amer Picon.
If hard liquor just isn’t your thing, there are some equally enticing beers – from pilsners to cider – carefully chosen to give guests a flavorful selection. A couple Stillwaters (blonde ale and Saison), a Flying Dog Belgian pale ale, an Ommegang Dubbel, and an Anchor Brewing porter. Oh yes, you can also enjoy an Abita Light lager.
Fleet Street Kitchen’s bar is quite large and beautiful. Large white marble slabs glow with LED lighting from underneath. Rich woven-look wood enhances not only the walls but under the bar. And the lighting fixtures here are just spectacular. Gorgeous, soft, unique.
A special bar menu boasts items like smoked fried chicken, a charcuterie plate, lobster dumplings, and thank goodness – a burger — but made with house ground, grass fed sirloin, chuck, and short ribs with three year cheddar on top. Yum!
I am saving the best for last – the wine list! It arrives via iPad and is powered by iwinelists. Super fun to navigate your way through their extensive list. Search and order by: wines by the glass, varietal, country, sommelier’s selections, or by bottle size (large format, half bottle). Certified Sommelier Philip Lucas has amassed a rather impressive collection.
Of particular note: the executive chef is Chris Becker and like in most truly great restaurants, he makes an effort to come out and check in with his dining room patrons. He spends real time with you. His Baltimore International College training has paid off, plus the years he’s spent in great places like The Brass Elephant, Linwood’s and the Wine Market have refined his skills. The main restaurant’s menu is remarkable and completely enticing.
Do your best to visit FSK when you’re really hungry because you will want to try a little of everything. Don’t miss the butter poached lobster appetizer or the chicken liver parfait, both are just taste sensations. You’ll have a tough time making a decision between the caramelized sea scallops or the fontina tortellini.
Entrees rock too. Black bass, seared monkfish, poached halibut or crispy rockfish? Feeling in a meat mood? Not to worry. Ham steak, lamb, beef short ribs and hanger steak will make any carnivore happy.
Another happy find: our waiter, Dave, was just fantastic. Attentive, but not too-too, thoughtful, funny, knowledgeable, and gracious. The professionalism in FSK is obvious from the moment you enter the restaurant.
Fleet Street Kitchen is located at 1012 Fleet Street, Baltimore, MD 21202. Hours are Monday through Thursday from 5 p.m. to 10 p.m., Friday and Saturday from 5 p.m. to 11 p.m. Reservations are accepted through Open Table or you can call 410-244-5830.