French Kitchen Opens

I was recently invited to have dinner at the newly opened French Kitchen at the Lord Baltimore Hotel. The restaurant is on the Baltimore Street side of the hotel, just up the stairs off the lobby, and it abuts where the old hotel speakeasy was housed (behind the mirrored wall on the Hanover Street side).

The room is quite spacious, with the high ceilings and windows making it feel even larger, and the elegance of the decor is restrained enough not to be overwhelming. I would take a date, or even an out of town visitor who wanted an upscale dining experience, here.

Our server attended our table promptly and was consistently attentive throughout the meal. Two of us enjoyed a glass of wine, while one ordered a cocktail. The bread was plentiful, and served warm.

Two of my party had hors d’oeuvers (beet cured salmon with dill and creme fraiche, and the soup du jour, cream of asparagus) and another had a betteraves salad (beets five ways). The soup was as rich and filling as expected, with well-cooked asparagus that was neither too mushy or too crunchy. Both the salmon appetizer and the beet salad (full disclosure about the beet salad – its reputation preceded it) were raved about.

For the main course, I had the poulet roti, served with cauliflower, garlic, fingerling potato, and cippolini onion. It was delicious. The chicken was cooked perfectly, the sauce was savory, and the vegetables were tasty. I would have liked a few more vegetables, but I was pleased that the generous portion of chicken allowed me to take some home and enjoy it again the next day.

Poulet Roti at French Kitchen, Lord Baltimore Hotel

My dining companions had steak frites (seared steak, cippolini onions, and french fries) and poisson (monkfish, navy beans, capers, fingerling potatoes, winter vegetables). The steak arrived medium well, as ordered, and we could tell that the french fries were hand-cut and cooked with care – they tasted “really good”. The other person in our party had never eaten monkfish before, and she noted how good the fingerling potatoes were as she cleaned her plate.

Finally, the three desserts we tried – creme brulee, poached pear, and chocolate duet – were all out of this world. If only we not been so full from the rest of our meal! I’m looking forward to more dining experiences at this restaurant. Maybe I’ll see you there sometime?

Have you tried French Kitchen yet, or had drinks in the lobby bar? Email stories@lordbaltimorehotel and tell us about your experiences!