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Abercrombie in Baltimore

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I know the hotel is still operational but what about the restaurant?????

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  1. According to their website (http://www.badger-inn.com/dining.html), yes. I haven't been there personally in about two years though.

      1. Yes. I had dinner there Saturday night. The food was great and the service was EXCELLENT! I definitely recommend you pay the restaurant a visit. It is new on all facets - new chef, manager, etc. E Large reviewed it in The Sun and there are comments on her blog, but it seems the word has not spread on the reopening. I was disappointed to see empty tables given the positive experience I had.

        FYI - they are short on some bottles on the wine list because they are changing over to a summer menu.

        1. If you do a search you'll find several threads about the "new" Abacrombie.

          1. Very much so...Jerry Pellegrino (of Cork's) has taken the restaurant over and his Chef Jess (SIC?) is putting out wonderful dishes! Recently I've had marvelous cassoulet with duck confit, a Wagyu beef hash with an egg purse (banging), rosemary lamb steak and seared tuna with foie gras (the bomb)....Service is outstanding and the feel of the place is still very cozy and first rate.

            1. I know that this thread is a little old, but my wife and I went to Abercrombie last night for the first time and had one of the best meals that we've had in Baltimore in quite some time, so I wanted to post about it.

              We both got the three course chef's menu, which is basically three of whichever courses from the regular menu that the chef suggests. I started with a chilled heirloom tomato soup, which was like velvet, full of flavor and had just the right amount of spice to give it a little kick. My wife had a chilled corn soup which was one of the best soups that I've tasted. It was creamy and tasted just like fresh corn.

              For the next course, I had a salad of baby arugula with serrano ham and my wife had a salad of bibb lettuce with heirloom tomatoes and a delicious blue cheese dressing. Both salads were very good, with just the right amount of dressing.

              The main course was a roasted half chicken to share with creamy polenta over roasted squash and more heirloom tomatoes (gotta love Summer!). Without a doubt and without exaggeration, this was the best chicken that I've ever had. It even beats the chicken from Chicken Rico (in flavor and otherwise, but maybe not in value based on CR's low prices). The skin was crispy and salty and the meat was firm but juicy. Awesome. The waiter said that the chef brines the chicken for at least 24 hours and then roasts it in a very hot oven. Whatever she does, keep doing it. I normally shy away from chicken in restaurants as it's usually overcooked and dry, but this was a great surprise from the chef's menu.

              Desert was a coffee granita with mini donuts. Good, but, it had a tough act to follow after that chicken. Mmmmmm. Chicken.

              I was disappointed that there were so many empty tables, particularly given the level of food coming out of the kitchen. I would definitely recommend Abercrombie for a nice night out and for anytime you're craving chicken.

              1 Reply
              1. re: tbombs34

                I have to second that.

                Went to Abercrombie recently, and that chicken blew me away!!!
                Probably the best chicken I've had in recent memory. So much flavor, so juicy and tender with a great crispy skin. I'm going back soon to get my fix.
                You can tell the chef (Top Chef contestant Jesse Sandlin) puts a lot of love into her food. You can taste it.

                But, yes, it was a bit disconcerting that it was so quiet with so many open tables. I hope more people discover this place so that it just doesn't become another casualty of the economy.

                1. re: Hal Laurent

                  No, but there's a garage really near, on the same street, if you don't go on a Meyerhoff night. Just go there, Hal: you'll enjoy it.