Maryland Soft-Shell Celebration at Fleet Street Kitchen & Ten Ten American Bistro

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….

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Ten Ten American Bistro

Yuzu Tempura Soft Shell Blue Crab – chili aioli, radish, pickled ramps, napa cabbage

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Fleet Street Kitchen

Cornmeal Fried Soft Shell Blue Crab – arugula-almond pesto, snow peas, confit duck

“Campfire” From Pastry Chef Bettina Perry & Our Spring Cocktail Release

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.

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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.

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Creole ~ Rye whiskey, house rosé vermouth, benedictine, house amer picon

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Blaze Starr ~ Vodka, house rhubarb jam, hibiscus grenadine, lemon

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Willie’s Revenge ~ single malt scotch, local honey, bonal, lemon, kümmel, union craft brewing sour wheat ale

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Shirts vs. Blouses  ~ tequila, pimm’s #1, cassis, lime