Baltimore Sun photo/Gene Sweeney, Jr.
March 22, 2007
For the diner who doesn't insist on sampling a restaurant's permanent menu, there are season-following restaurants like B in Bolton Hill to consider, strongly. The restaurant week menu at B is stuffed with winter fare like cassoulet, oxtail ragout and a super-sounding appetizer of roasted forest mushrooms, crispy polenta and fresh thyme. Bonus points for including two vegetarian options among the entrees and a cheese plate among the dessert options.