Ten Ten opens Thursday in the Bagby Building.
Ten Ten will launch directly into seven-day-a-week lunch and dinner service, with menus credited to executive chef Mark Davis, formerly of Woodfire in Severna Park and the Baltimore Country Club. They were still being tweaked on the eve of the opening.
The dinner menu is a compact and hearty affair, full of bold fall ingredients and flavors.
The ten appetizers ($6-$11) include steak tartare, duck-fat fries with chive creme fraiche, Medjool dates wrapped in grilled bacon and seared sea scallops with cauliflower puree.
The eight entrees ($20-$22) include a crispy duck confit with balsamic roasted figs, grilled steak frites, grilled shrimp and grits and a pan-roasted chestnut chicken-bacon roulade. with Brussels sprouts, parsnip puree and apple cider jus. A $23 Maryland crab cake is served with remoulade, french fries and green-fennel slaw.
The lunch menu focuses on salads (e.g., East Coast Cobb, Caesar and roasted beets) and sandwiches (e.g., bison patty melt, fried shrimp po'boy and roasted porchetta.
Ten Ten is the first of two restaurants the fast-growing Bagby Restaurant Group has announced for the Inner Harbor's Bagby Building. Fleet Street Kitchen is scheduled to open next spring. A third restaurant named Cunningham Kitchen has been announced for the Towson City Center building.
Ten Ten is accepting reservations for lunch and dinner.
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