Easily, one of the most anticipated restaurant openings in Baltimore last year was Rye Street Tavern. Over in Port Covington, the restaurant is situated on the water and the space is seriously lovely. It’s large, but welcoming, and the burgundy and copper color scheme gives me all of the heart eyes.
When we sat down, we started with a round of drinks.
My girlfriend ordered a Bloody Veracruz with the addition of an oyster on the half shell. Normally, I don’t love Bloody Mary’s but this was seriously the best one I’ve ever had. It was super smoky and I am totally ordering this on my next visit.
I ordered the Compelling Gin & Tonic. With the lemon, orange, kaffir lime leaf, and cilantro – it was super citrus forward and refreshing. I possibly just found my new go-to summer drink.
My favorite thing about brunch is the healthy mix of savory and sweet items. We started with a sweet dish and ordered the Baltimore Cream Donuts. The donut was light and fluffy, but the real standout here was the whiskey fudge. Dunking the donuts into this chocolate sauce was the best way to start any morning.
We also shared the Yellowfin Tuna Poke which was a super fun balance between Japanese and Hawaiian flavors with the soy sauce and macadamia nuts.
My girlfriend and I decided to share entrees because everything sounded simply delicious. AC’s Famous Fried Chicken came highly recommended and we were not disappointed. It’s possibly the best fried chicken I’ve ever had. The skin was dry and crispy but the meat was deliciously juicy. I’m drooling just thinking about it. This is a must at Rye Street Tavern.
We also shared Huevos Rancheros which was another winner. The perfectly cooked eggs were placed atop a lightly fried tortilla and accompanied with salsa verde, black bean sofrito, and cotija cheese. Another delicious dish.
Brunch isn’t complete without Bacon and it was so deliciously crispy that we jokingly considered placing a second order.
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Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
While this meal was paid for by Rye Street Tavern, all views stated here are my own