Fleet Street Kitchen

There are a few restaurants in Baltimore that always top my list when people ask for recommendations. These restaurants are typically very modern with absolutely incredible food. They really capture the Baltimore dining scene. One of these restaurants near the top of that list is Fleet Street Kitchen, a favorite of mine since the first time I went there to eat. I am amazed at the beautiful plates, the modern décor and the all around knowledgeable and friendly staff.

On Dec. 9, I had the pleasure of being invited back to Fleet Street Kitchen to welcome in their new executive chef, Michael Correll. Correll was already working for the Bagby Restaurant Group for their Towson location, Cunninghams. Chef Correll put together a tasting menu featuring some of the freshest and most exquisite pairings.

The tasting menu and table setting. Photo by Taylor Seidel/TU Student.

The evening began with a Fluke Crudo, a thinly sliced piece of raw white fish served with poppy seed, caviar and buttermilk. At first I was nervous eating the raw fish, but the caviar and buttermilk sauce complimented the tender pieces of fish so nicely.

Fluke Crudo. Photo by Taylor Seidel/TU Student.

Next was one of my favorite courses: the house made Pumpkin Agnolotti. A very tender ravioli esque noodle stuffed with pumpkin and served with brown butter, sage, a tart preserved meyer lemon and black winter truffles. It has always been a dream of mine to sample black truffles and they definitely lived up to all the hype. They perfectly complimented the dish and added a nutty taste.

Pumpkin Agnolotti. Photo by Taylor Seidel/TU Student.

The third course served was a beautiful piece of Halibut. The firm filet was served with glazed baby carrots, kale and this decadent hazelnut butter. The hazelnut butter stole the show; I wanted to spread this butter on bread. It was nutty and just perfectly balanced the dish.

Roasted Halibut. Photo by Taylor Seidel/TU Student.

Meat came next on the tasting menu. A rare piece of Beef Strip Loin served on a bed of potato gnocchi, black trumpet mushroom, broccoli and peanuts. The loin was cooked beautifully and paired so perfectly with the tender gnocchi.

Beef Strip Loin. Photo by Taylor Seidel/TU Student.

Feeling ten pounds heavier and with four courses completed, we moved to dessert. Prepared for us was a beautifully plated Vanilla Bean Panna Cotta with the first of the season blood orange gelée. One dessert wasn’t enough. A Honeycrisp Apple Napoleon was also brought out. Almond pecan granola and a tart granny smith apple sorbet paired perfectly with the sweet crème of the Napoleon. It was an absolutely perfect way to finish this meal.

Vanilla Bean Panna Cotta. Photo by Taylor Seidel/TU Student.

A huge kudos to Chef Correll and his staff. His technique and creativity will be a perfect fit for Fleet Street Kitchen.

 

Until next time. I wish you GoodEats!

 

 

Edited by Jared Kurlander.

Tagged: Fleet Street, Fleet Street Kitchen, GoodEats, Media, Michael Correll