Restaurant-goers who like to eat where it's edgy will delight in the arrival of
The Reserve, a new Federal Hill eatery that's brought a jolt of industrial chic to 1542 Light Street. After a soft opening, owners Andrew Dunlap, Sean White, and Thomas Brown recently unveiled the restaurant's full menu and it has brought business up to a rolling boil.
"I think The Reserve brings a whole new atmosphere to Federal Hill," says Brown. "It's kind of like bringing a D.C. type place to Baltimore but not taking it too far. D.C.-style bars don't usually work in Baltimore; every time I've seen them come they never last."
With it's concrete floors and countertops, stainless steel embellishments, and exposed beams and duct work, The Reserve is a study in cool, clean lines. It has an L-shaped bar that stretches across half of the first floor, which is painted in shades of blue, gray and silver, and another in the back, which is used for private engagements. Beer taps are embedded in a stone wall, and patrons are invited to watch the chefs at work through a large open window.
"We're bringing customers very high quality foods at very reasonable, Baltimore prices and in a relaxed atmosphere," Brown says. "Seafood is delivered every day, we serve top of the line filet and we offer a seasonal menu that changes four times a year."
While the entrees cover the standard surf and turf repertoire, it's the preparation at The Reserve that's intriguing. The calamari appetizer comes with a tomato hazelnut vinaigrette; the tuna with a crispy pineapple mille feuille with soy ginger vinaigrette; the bison burger with a jalapeno cream, raw onion, cucumber & red pepper coulis.
Brown says The Reserve will begin featuring sushi on Sundays as well as live music. The restaurant also has a second floor, which will open in three-to-six months.
Writer: Lucy Ament
Source: Thomas Brown, The Reserve