When you walk in your are welcomed with a contemporary design elements against a backdrop of time-honored architectural features by playing off the original Beaux Arts architecture of the former B&O Railroad Headquarters. The feeling is very sophisticated but not pretentious. Details from old B&O dining cars, such as The York, are incorporated into the chairs and individual lamps grace each table. Richly colored leathers and tailored wools with gleaming nail heads finish the chairs. The restaurant features seating for 146 including 76 on the mezzanine level, which overlooks the bar and exhibition kitchen.The service was by far some of the best I have seen in sometime. Not only was our server Joe great but the other servers I saw were helpful, friendly and on top of things. Joe was always willing to suggest a dish or further explain something off any of the menus.

To start with we shared the Heirloom Tomato and Watermelon Salad with Chipotle Goat Cheese and Saba ($10). This salad was summer on a plate. All the ingredients were fresh. The mixture of flavors and the kick of the chipotle exploded in your mouth. Another item that sounded great was the Cornmeal Encrusted Oysters with Fennel & Spicy Summer Melon Vinaigrette ($12).

For my main course I had the Rice Crusted Diver Scallops with Summer Succotash, Cherries & Smoke Balsamic ($27). The scallops I must say were the best I have had so far and was perfectly cooked. The cherries and smoke balsamic were such an elegant flavor with the scallops. And the Summer Succotash added a nice texture against the scallops.

My Husband had the Petite Filet Steak Frites ($28) with Duck Fat Fries, Pickled Red Onion & Watercress. The filet was perfectly cooked to medium and was melt in your mouth tender. The Pickled Red Onion & Watercress added a nice texture and even more of an explosion of flavor in every bite. The Duck Fat Fries were served in a mini fry cage from a fryer and the deeper in the cage you got the more flavorful each fry was.

For dessert I tried my favorite dish- the “Really Big” Brulee with Cocoa Nibs & Candied Ginger ($7). The brulee was served in a long boat shaped dish and not only topped with the Cocoa Nibs and Candied Ginger but fresh strawberries and peaches plus candied peanuts. The Brulee was perfectly cooked through and did not have an unset or runny bottom. The Candied Ginger was my favorite topping and was a great combination with the Burlee.

My Husband had the Apple Tart ($6) with Organic Honey Ice Cream & Whiskey Caramel. The tart was served in a mini cast iron skillet. The tart’s crust was buttery and smooth and the apples had a slight sweetness and a nice mixture of spices.