The French Kitchen

The French Kitchen Restaurant Review:

Located in the historic Lord Baltimore Hotel, The French Kitchen makes its home a step up from the lobby in the aptly named Versailles Room with its gold-and-blue walls, painted ceiling and numerous chandeliers. Daylight filters in from the large windows and reflects off faux-mirrored window décor. At nighttime, the numerous gold-colored sconces subtly brighten the dining room. For appetizers, choose from a trio of deviled eggs, a cheese board or the pâté de foie plate. The menu changes seasonally, but one will find a chop of the week, a chef’s choice cut of beef, lamb or pork. The restaurant proffers its rendition of the Maryland crab cake with jumbo lump crabmeat, sweet potato hash and chowchow. Desserts are made in-house, so guests might enjoy a dense mousse au chocolat with crispy pearls and orange tuile or hazelnut pot de crème. The wine list is not lengthy, though there are seven wines available by the glass. Most of the selections are from France with limited offerings from Oregon, California, Spain and Argentina. During summer months, patrons can experience the LB Skybar, a rooftop bar and lounge with entertainment.