Bond Street Social Photos

Heirloom Tomatoes Gazpacho Shots

Duck Spring Rolls

Tuna Tartare

Foie Gras PB&J

Butter Poached Lobster Cobb Salad

Bond Street Social Ice Cream Sandwich

Bond Street Social Review

901 South Bond Street

Baltimore, MD 21231

443-449-8234

www.bondstreetsocial.com

Our visit to Bond Street Social was overall, pretty cool. This restaurant is located on Bond Street and is technically were Fells Point and Harbor East meet. It is located right up the street from Waterfront Kitchen. The area itself is very hip; populated by young professionals and a plethora of apartment buildings, bars, restaurants and unique stores.  There is even a gym across the street.  Anyone who knows Fells Point/Harbor East is aware that parking is a challenge here. You must either find street parking or you can park in the garage across the street for about $5.

The way Bond Street Social is set up, there is outside seating, reminiscent of sitting on a giant pier with high end and trendy picnic bench seating and lighting fixtures in the shape of pyramids lit from within with flames. When you first walk into the restaurant you see a large bar. The rest of the seating consists of high-backed, dark leather chairs and matching dark wood tables.  Two walls are painted a rich red. The rest of the walls appear to be loose stone held in place by wire mesh.  It sounds strange but is very cool.  There is a privacy panel behind which private events can be held.

Bond Street Social was doing pretty brisk business when we were there and it appears to be the sort of place young, professional singles frequent.  This is the perfect place to meet friends or coworkers for lunch, dinner or just to hang out. It also is the sort of place one might go to meet other people one’s own age. I would definitely choose it as a place to hold an event. It does not really have the feeling of somewhere families go or somewhere you would take the kids. The wait staff was friendly and service was prompt. The food was actually bought out a little too fast. They did not seem to have the concept of staggering courses.  This is a tapas restaurant; however they do have a selection of full plate meals.  Overall, we give Bond Street Social ♪♪ and a half note.

The meal started with an amuse busch (a complimentary, single, bite-sized hors d'œuvre given by the chef before a meal at some restaurants); consisting of mini muffins served with a jalapeno butter spread, the consistency of peanut butter.  We love, love loved it.

Duck Spring Rolls

These were WONDERFUL! They were served with a seasoned sesame soy sauce. The rolls were super crunchy and super soft at the same time. They were filled with shredded duck which was seasoned with Indian/middle eastern spices. They were spicy, tart, sweet and crunchy.

Foie Gras PB&J

Peanut butter and fig jam was spread atop 4 small bread rounds and pieces of foie gras were placed on top of each round. This was an interesting idea and we had to try it. It did not quite come off well, but we had to give kudos for the creativity of it. The fig jam and peanut butter were sweet and savory like any other peanut butter and jelly preparation and the bread rounds were nice and porous and crunchy. Unfortunately, the piece of the foie gras was completely lost in the whole of the dish. The rest of the dish completely obliterated the very mild flavor of the foie gras.

  

Heirloom Tomatoes Gazpacho Shots

This was served as four mini glasses placed on a small wooden slab and filled with gazpacho and topped with lump crab meat. This was another interesting idea that did not quite come out as we would have liked it to. The gazpacho was too thick, almost to the point of being both grainy and chunky. The tomatoes did not seem to have been skinned as we kept getting chunks of tough skin. The crab on top was a nice touch as it added some sweetness, though there was not enough of it, and the rim of old bay added a slight kick, which was also nice, but none of that was enough to save the dish.

Butter Poached Lobster Cobb Salad

The avocado and blue cheese served as the dressing here. The mango was hard and not at all sweet and should probably have been left out. The tomato and lobster added the only bit of sweetness. The dish overall was fresh and healthy tasting but was nothing spectacular or out of the ordinary.

Tuna Tartare

This preparation of tuna tartare was quite interesting.  It was served as four mounds of pretty pink tuna on a rectangular plate, topped with crispy shallots.  It was actually a bit over seasoned, though we did like the spice. The texture and quality of the tuna was perfect, though something about the preparation gave the tuna a slight gumminess, which was not a problem for us, but just so you know…lol. The wasabi cream and cilantro added nicely to the dish.

  

Bond Street Social Ice Cream Sandwich

This was served as four mini ice cream sandwiches consisting of two mini house-made snicker doodle cookies with vanilla gelato in between.  It was ok. The cookies were a bit too thick and hard for our tastes and there was a ton of cinnamon added, which was a bit much.

 

Waterfront Kitchen Photos

House Made Charcuterie

Roasted Pork Belly

Three Local Cheeses

Day Boat Sea Scallops

Black Truffle Studded Meatloaf

Waterfront Kitchen Review

Waterfront Kitchen

www.waterfrontkitchen.com

1417 Thames Street

Baltimore, MD 21231

443-681-5310

Melissa and I were very excited to try Waterfront Kitchen which is located exactly between Harbor East and Fells Point.  Melissa had the opportunity to hear the owner/head chef speaking on NPR and based on what she heard really thought that we should try it out. The website is very exciting (not only does Waterfront Kitchen offer brunch, lunch and dinner, it offers cooking and grilling classes, and cruises followed by a three course dinner with wine pairings). Unfortunately once we visited we agreed that this might very well be the only exciting thing about it… well next to the view of course. Even though we were unable to sit outside, we could see that the view was spectacular, which honestly only made the mediocrity of the food that much more glaring.This dining experience completely missed the mark. First, the service was among the slowest in history. Though our waitress was very pleasant, we had to wait about 45 minutes between each course, and she disappeared for long periods at a time. It was so bad that we did not even order dessert due to the lateness of the hour and not wanting to have to wait ANOTHER 45 minutes for it to come out. There was absolutely no reason we could think of that two appetizers and some house made charcuterie should take 45 minutes to come to the table.

The décor was pretty eclectic. Two of the walls were padded with a fabric reminiscent of a kind of refined burlap. The ceilings were hardwood and the floors were some sort of stone or cement. The backside of the restaurant is comprised of two glass floor to ceiling windows out of which you can see the Inner Harbor and the outside seating. The restaurant had an upscale wharf feel. There were interesting chandeliers and other lighting fixtures peppered throughout the restaurant.  There were different kinds of seating; outside, bar, floor and a combination booth/floor.

This restaurant had so much potential and it was such a disappointment that I would not really recommend it at all. But if you decide to try it, as I stated above, they have brunch, lunch and dinner. You could go with anyone for any occasion and at the very least enjoy the beautiful view, with one caveat; I would not really recommend bringing the children as the menu is probably a bit too “high-brow.”  Parking was bit of a chore as well.  You will have to find parking on the street or in the parking garage across from the restaurant.  You do have to pay to park in the garage.  All in all, we give Waterfront Kitchen ♪ and one half-note.

Three Local Cheeses

The cheeses were served with dried fruits, local honey and crostini. The day we were there, they served a blue that was sort of salty but also floral; a semi-soft, sort of like a Merganthal, that was very floral and tasted of wine; and a goat brie… which pretty much says it all.  The dish was pleasant but nothing to write home about. 

Roasted Pork Belly

The pork belly was served with apple cider braised mustard greens. The greens were nicely flavored but were very spicy as well. We often coughed and had to drink water to catch our breath.  The pork belly had a nice sear but was way under flavored and had too much fat and too little meat.

House Made Charcuterie

Chicken liver pate and Duck prosciutto

The chicken liver pate had a woody, earthy flavor and a rich, smooth texture. However, there was too much fat left behind that was sort of congealed atop the dish. The duck prosciutto was too salty and the crostini that was served along with the dish was stale.  How does a great chef serve stale crostini???  How embarrassing! 

Day Boat Scallops

The scallops themselves were tender and their sweetness came through, however they were not seared, which is always a problem for us. The poor scallops were limp and appeared to be suffering from an acute case of melancholy.  They were served with fennel, blood orange, tarragon and mustard seed vinblanc. The mustard seed vinblanc was way too heavy and spicy to be paired with scallops. No wonder the scallops were so very sad. 

Black Truffle Studded Meatloaf

The meatloaf was served as two thick slices of beef placed atop a mound of silky mashed potatoes and topped with mushroom gravy. This dish should have been wonderful. Unfortunately, though the potatoes were definitely silky in texture, they had no flavor. The slices of beef had a nice enough texture except for being hard on the ends. The beef was also not properly seasoned and you really couldn’t taste the truffles though they was liberally sprinkled throughout the beef.  The mushroom gravy was made with fresh mushrooms and lots of them but it too had little flavor.  This dish had just great potential, yet left us so disappointed. 

The Rumor Mill Photos

Baked Brie and Bacon Marmalade

Yellow Beets

Crab Dumplings

Duck & Cherries

Shrimp & Potatoes

Cilantro Beef

Honey Miso Scallops

Ginger Panna Cotta

Grilled Peach Cake

The Rumor Mill Review

The Rumor Mill

8069 Tiber Alley
Ellicott City, MD 20143

410-461-0041

http://www.therumormillrestaurant.com

If you enjoy old, historic charm, you will enjoy a trip to The Rumor Mill Fusion Bar and Restaurant.  Ladies be sure to wear your flats.  To reach this restaurant one must first navigate the cobble stone alley that is as old as the city itself.  The restaurant is housed in a delightfully restored mill.  Once inside, guests enjoy a warm, quaint setting.  The dining area is small and personal with shades of brown, orange and tan to warm the décor.  Exposed brick, glass and a half wall of chalk board add character and visual interest.  Adorable white and brown tear drop lighting adds an artistic flair.  There is a small bar with bottles of colorful concoctions. Their specialty is their house-infused vodkas mixed with juices and fresh fruit purees, offered in such flavors as apple, blood orange, pear, pomegranate, raspberry, strawberry or white peach.

The wait staff is knowledgeable and for the most part friendly.  They allow you to eat at a rather leisurely pace.  The chef on the other hand is one of the most gracious and personable chefs we have met in a long time.  Chef and Owner Matthew Milani came out, sat at our table, introduced his self and chatted about the restaurant and the menu.  He invited us to stop by again soon and stick our head in the kitchen to say,“Hi.”  It was clear that he loves his job and takes pride in his restaurant.

The food at The Rumor Mill is best described as down-home, global fusion.  The foundations of most dishes are traditional southern.  However, Chef Milani adds many global twists and turns.  The menu is tapas style, so you can venture out and sample many different items.  We give the chef high scores for creativity and adventure, however execution left us wanting on some dishes.  Most of his dishes are rich due to the shear amount of oil he uses.  Many of the oils are infused and have a delightful taste, but there is too much of it.  Most of his meats are cooked well but lack proper seasoning.  Desserts on the other hand are some of the best we have ever had.  All in all, The Rumor Mill’s food is a bit of a toss-up.

This is a good place to try if you are on a romantic date because you can take a walk through the old historic district before or after diner, or a good place to meet and hang out with friends.  Parking is a chore because there is no valet and parking spaces are limited in this old historic town.  Overall we give The Rumor Mill ♪♪♪. 

Baked Brie and Bacon Marmalade

The chef warmed a delicious round of brie and topped it with sweet and savory bacon marmalade (FYI- you could choose to top it with peach compote instead).  The combination of the creamy richness from the cheese and the sweet savory-ness of the marmalade were heavenly.  The addition of chives gave a little earthiness and flare.  This dish was amazing! Please note that this dish is listed as a dessert though it serves wonderfully as an appetizer.

Yellow Beets

The beets were nicely roasted, which made them sweet and delicious.  The blue cheese was a perfect addition to the dish because it added a little saltiness. The blue cheese was presented as if it had been squeezed through an icing gun, shaped into small florets, and though it started out sort of stiff, it eventually melted nicely into the rest of the dish.  The herb vinaigrette was fascinating because it tasted like grass; it was not awful, just peculiar. Overall, it was quite nice if a bit different from any preparation of beets we have had before.

Cilantro Beef

This is where the drenching began.  TOO MUCH OIL!  The delicate and tender slices of beef became lost in all the oil and balsamic vinegar.  We can’t even tell you what the beef tasted like because it was drowned out.  Strangely enough the accompanying cucumbers had quite an intense flavor.  They stood up well to the oil and balsamic bath while the poor beef lost that battle.  (TAPS playing quietly in the background…)

Duck & Cherries

The chef cooked the duck, Sous-Vide style (in a bag, boiled low and slow for a very long time).  It was super tender and delicious.  There was a slight gaminess that was delightful.  The cherries were both sweet and tart which worked perfectly in this dish.  The sweetness did not overpower the duck but rather complimented it.  Our only suggestion for the chef is to sear the duck breast just a tad bit after the sous-vide process to give the delicious skin a nice crisp finish. 

Crab Dumpling

The dumpling dough was way too heavy.  The dish was reminiscent of a French style pastry, much too intense for a delicate crab flavor.   The Dijon was also too strong for the crab and the goat cheese was too tart.  The dipping sauce was too salty. Here we were feeling a little bit like Goldilocks…everything being just a little too much. 

Honey Miso Scallops

This dish was both a hit and a miss.  The miss were the scallops.  They were over-done and rubbery. It may have had something to do with the quality of the product, and if this is so, I hope they get a new supplier, quick, fast, in a hurry.  Even if this WAS the case however, they lacked the much desired char that makes scallops wonderful.  To make a perfect scallop you need two things; a good sear and a sprinkle of sea salt.  These scallops lacked both.  The hit was the creamy wasabi cucumber salad.  Ohhhhhhh… My goodness was that salad amazing!  It was sweet, tart and spicy all at the same time.  Absolutely delicious!

Shrimp & Potatoes

This dish was a bit disjointed.  The sausage and potatoes were quite good.  We would recommend just serving those alone.  The spiciness of the sausage was delightful and complimented the perfectly cooked medley of white, red and sweet potatoes nicely.  Unfortunately, the shrimp just lay there limp and uninvolved in the dish.  They lacked the expected deep, oceany flavor and did nothing for the dish. 

Grilled Peach Cake

This dessert screamed summer time.  A moist, hot cake topped with a grilled peach half and homemade vanilla ice cream, and served with homemade caramel sauce on the side to top it with, was enough to make you want to hurt somebody!  It was so unbelievably good!  It was truly something you could see a grandma somewhere deep down south making. 

Ginger Panna Cotta

We love our panna cotta. And though not all panna cotta is created equal, this turned out to be one of our favorites.  Amazingly, it was made with coconut milk, making it super-rich and creamy, and agar-agar, an Asian substitute for gelatin made from a south-east Asian seaweed.  The ginger flavor was subtle and not too overpowering.  There was a slight crunch for all the vanilla beans used in the dish.  The chef then had the nerve to add candies blackberries and ginger to the dish.  How he candied a fresh berry we don’t know, but it’s possible and it’s delicious. Bravo on both the concept and the execution of THIS dish!