Portside Tavern mussels up with a new chef, menu

The Baltimore Sun

Portside Tavern in Canton has a new chef, Freddie Melgar.

Melgar, who worked for Washington, D.C.'s Madhatter Group and the northern Virginia-based Great American Restaurants, has introduced a new Prince Island mussels menu. The newly released menu features six preparations including the "Mostard," with spicy bison sausage, leeks, Dijon and thyme broth; the "Jalfrezzi" with red pepper, onion, garlic, curry, tomato and coconut milk and the "Baltimore," with Old Bay, garlic, herbs and IPA beer broth.

To introduce Melgar's new menu, which also includes steak frites and new appetizers, soups and salads, Portside will be offering a special St. Patrick's Day preparation, "Sean Donlon's Mussels," with a broth made from Jameson Irish Whiskey and Guinness, which will be offered only from March 9-17, when Portside expands the fun out onto O'Donnell Square.

See a video from last year's St. Patrick's Day party at Portside Tavern.


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