1200 Steuart St
#2 Baltimore, MD 21230
Overall Review
Located in an industrial park turning residential area, this
wine bar is the perfect marriage of industrial meets cosmopolitan. Silo .5% is located in a space that used to
be an old silo in Locust Point. The décor is fabulous; limestone pillars,
floor-to-ceiling windows, light wood floors and mahogany wood tables. We loved
the bar, which almost spans a whole wall.
The bar is decked out with metal
wine bottle holders against the wall. Lime
green lighting and lime green bar chairs add a much needed splash of color.
There are two levels of seating. The second floor has more traditional seating.
Some of the walls on the top floor are painted lime green as well. We were
absolutely in love with the chairs on the first floor; black leather couches
and black leather swivel chairs; so plush and luxurious looking. The look was
very retro 1970’s. The black leather
chairs at the table at which we sat were uber-comfortable; sitting in them makes
you want to never leave, and we loved the way coat hooks were attached to the
wall above the tables. The menus were electronic tablets… very high tech. Silo
.5% is one of the most sophisticated restaurants at which we have had the
pleasure to dine here in Baltimore. It is located on the water and though it is
sort of hard to find, it is completely worth the effort. The food can be best described as Contemporary
American Cuisine. Honestly we wished
that the food better complimented the overall feel and sophistication of this
unique restaurant. Much of the meal was
hit or miss for us. Choose wisely which
dishes you try. This would be a great
place to go and meet friends for a light meal or a glass of wine. Silo .5% is also a very romantic spot for a
date. Your significant other would be
truly impressed. This restaurant would
be a great place for a private party or event.
There is free parking in the lot out front of the restaurant. Overall we give Silo .5% ♪♪♪.
Mesclun Salad
This salad consisted of big hunks of creamy goat cheese, blueberries
and strawberries finished with vanilla vinaigrette. The salad could have used more vinaigrette. The
goat cheese drowned out the little bit of dressing that could be tasted, so you
only got hints of it. It was so subtle that the greens seemed almost undressed.
Slivered almonds added crunch. The strawberries and blueberries were not that sweet,
as they are not in season. Unfortunately, this is a summer dish and it is still
winter.
Cheddar and Brie Mac and Cheese
This dish was unremarkable. Even though it was served piping
hot, the noodles were tender and there was a rich, creamy texture to the sauce;
it lacked depth and flavor. We can never understand how chefs prepare dishes
with no seasoning whatsoever. If there was any here, we could not taste it.
Kobe Tartare
This dish consisted of quail egg on top of beef tartare with
white balsamic aoili and pickled peppers. Volcanic black salt was sprinkled on
top. This dish was unique, well thought out and flawlessly executed. Wow. The balsamic
aioli was tart and creamy. The beef was rich and smooth… almost creamy… velvety
even, and was perfectly complemented by the aoili. This dish was spicy, smooth,
well-seasoned yumminess; maybe the best tartare we've ever had.
Pork Chop with Apple Gnocchi, Brussels Sprouts and Chili
Maple Butter
The Pork chop here was a beautiful cut of meat. It was
cooked so that it had an almost gummy texture and so tender you could cut it
with a butter knife. Chili maple butter was a fabulous complement. The brussel
sprouts were perfectly done. The apple gnocchi had a small bite and was
hand-made, cut into small strips instead of being round. They were a bit
heavier than gnocchi usually are but not in a bad way. The dish was beautifully
done. There was even a bruleed apple.
Flat Iron Steak
Blue cheese mushroom butter holds its own here. The meat was
a little grisly but that’s probably because of the cut. It was cooked to
perfection. The green beans had no character of their own. We asked for a little volcanic black salt which
pushed the steak over into excellent. Of course this should not have been
necessary, so sad that it was, <sigh>. There was a pile of potatoes, very
thin slices of which were stuck together, in some places moist and others hard,
which turned out to be white potato scaloppini????? Okaaaay.
Red Wine Poached Pears
The pears here were thinly sliced and fanned out on the
plate; very pretty and delicate. There was a Pistachio Mascarpone and Orange
Blossom Caramel Sauce, which gave the dish a very floral overall flavor, which
was really quite lovely. The Mascarpone was unsweetened and both creamy and
crunchy. It gave the dish a nutty flavor. There was an added savory element to
the dish that was probably cardamom, though we cannot say for sure. We truly enjoyed
this dessert.
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