For the next week, soft-shell blue crabs are hitting the tables across Baltimore for Downtown Partnership’s Soft-Shell Celebration. Here at Fleet Street and Ten Ten, Chef Amendola and Chef Black have prepared two magnificent soft-shell specials. These will be running for the next week….
Ten Ten American Bistro
Yuzu Tempura Soft Shell Blue Crab – chili aioli, radish, pickled ramps, napa cabbage
Fleet Street Kitchen
Cornmeal Fried Soft Shell Blue Crab – arugula-almond pesto, snow peas, confit duck
Spring has officially sprung, and summer is not far away! Inspired by the smoke of summer campfires, Fleet Street Kitchen’s Pastry Chef Bettina Perry has created a gorgeous new dessert, aptly named “Campfire,” feautring her smoked tea & chocolate ice cream.
Beverage Director Tim Riley has also been hard at work creating some spring inspired cocktails for Fleet Street Kitchen, many of which are made with his housemade ingredients, including a rose vermouth and hibiscus grenadine. Each cocktail adds it’s own flavor to the palate of spring and the early buds of summer.
Creole ~ Rye whiskey, house rosé vermouth, benedictine, house amer picon
Blaze Starr ~ Vodka, house rhubarb jam, hibiscus grenadine, lemon
Willie’s Revenge ~ single malt scotch, local honey, bonal, lemon, kümmel, union craft brewing sour wheat ale
Shirts vs. Blouses ~ tequila, pimm’s #1, cassis, lime