Waterfront Kitchen opens on Friday, Oct. 28, in the Living Classroom's Frederick Douglass-Isaac Myers Museum in Fells Point. The new restaurant, which seats 75 inside and 100 outside on a waterside promenade, is owned by Charles Nabit and Michael Klein. Levi Briggs has been named chef de cuisine. Jerry Pelligrino is credited with the menu's creation.
On the eve of the restaurant's opening, his menu was still being tweaked, said Waterfront Kitchen's general manager Jamie Heffron. But as it stood on Thursday evening, the menu included eight appetizers and six principal plates. An additional section includes offerings from the grill with a choice of two side dishes.
The appetizers range in price from $8 for an herbed winter vegetable soup to $18 for a Maryland crab cake. They include a salad of mixed baby greens and greenhouse herbs; roasted baby beets with Applewood smoked bacon, Firefly Farms goat cheese and baby arugula and a Chincoteague oyster stew.
The entrees range from $16 for an herbed winter vegetable pot pie to a $31 for a 20-hour braised Mancho Farm veal shank.
The grill options include a 6-ounce petit filet Mignon for $29, a 12-ounce grand filet Mignon for $42 and a 16-ounce veal T-bone steak for $32.
The sides are things like grilled cauliflower steak with Chapel's Country Creamery cheddar, Brussels sprouts with bacon and a potato gratin with rosemary.
And here's something you don't see every day. Hudson Valley foie gras or crab Imperial can be added to any dish as a topping for $10.
There are seven each red and white wines available by the glass priced between $7-$15. Bottles are organized by producer, of which there are 15 or so.Copyright © 2015, The Baltimore Sun