| Next we had the fresh fish prepared in the manner that you select. Choices in the past have included: Halibut, Grouper, Salmon, Rockfish, Tuna and Chilean Sea Bass. This is typically the highlight of my meal. The fish is exceptional and nearly always properly prepared. I prefer my fish blackened with some lemon butter on the side. |
| While this place can be a little pricey, the BYOB helps to keep the price down. A true neighborhood gem that I’m thankful we have. The service isn’t always the absolute best but they are always friendly. |
| A definite repeat performer! See other reviews here. |
Ben Brouse Restaurant Reviews
Aida Bistro describes itself as “Howard County’s Award Winning Progressive Italian Restaurant”, Family owned and operated, Aida Bistro has been recognized as “the Best Italian Restaurant in Baltimore & in Howard County for the past seven years”
They continue to say that they support local farmers and feature local fruits, vegetables, herbs and other locally grown food such as Larriland Farms and others. |
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| Now to the review… |
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| The location is flat-out weird; tucked into an office park, you have no idea what you are getting into. Once you settle in, things change for the better and you are in for a real treat. This place has a nice vibe. The wine menu is intriguing and seems to mostly cover the globe from light and fruity to luscious and bold, but where are the big California Chardonnays? |
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| Last night, I stepped out with a grilled romaine side salad. Excellent. Good texture and not over dressed. Then went straight for the homemade spaghetti and meatballs. Easily some of the best pasta I’ve ever eaten. Do yourself a favor and try the homemade pasta – it is incredible. This meal was complimented nicely with a Sangiovese/Cabernet blend by the glass. |
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| On several differing occasions, I’ve tried the daily specials. This includes a previous visit where I tried the bone-in veal chop. It was delightful. Paired with a Willamette Valley Pinot and things couldn’t have got much better. But they did – a nice savory mushroom risotto.
After this last visit, I’ve concluded this place is a gem. Its a little pricey ($$$) but I’ve never been disappointed with the food. Atmosphere: clean & modern. The bar side is the dining room to sit in. Be forewarned, it can be noisy. I’m not thrilled with the alternative dining room. Feels stuffy and secluded; a deal breaker for me. The service has varied from excellent to other times depressing (looking around waiting for service). Not sure what the deal is with this. |
| Hey beer crowd – Monk’s Blood, 21st Amendment IPA, Allagash White and others are available. A nice surprise for when you do not want wine. Side note: nothing on draught here. |
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| Warning: If you don’t like cream and cheese, this might not be the place for you. |
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| I’ll definitely be heading back sometime soon. Other reviews here. |
Ben Brouse Restaurant Reviews
I’ve heard from several reliable sources that this restaurant (previous heads up here) has already closed. 
Anyone know if anything went in it’s stead?
Ben Brouse Restaurant Reviews
| A few weeks back, my wife and I had the pleasure of trying Venegas Prime Filet, the new upscale steakhouse in Maple Lawn.
I started with a cocktail and my wife had a glass of vino. The recommendations were decent but $14 for a glass of Pino Gris? Next came my appetizer – a Caesar salad. Very good if you like a true example including anchovies. |
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| Finished up with the filet (after all, it’s in the name of the restaurant). My steak was cooked perfectly and exactly to temperature just as I ordered; rare if you were wondering. We had ordered a family style side of asparagus. This lacked as there were literally five pieces in that order (C’mon Man!) As with any self-respecting steak eater would have it, I had to have a proper baked Idaho. It was spot-on, properly cooked and rubbed with olive oil and salt.
Overall, the food is very good but somewhat $$$$. The service was adequate but I wouldn’t say it was stellar. The room is nicely decorated but feels like a cavern with the 20ft+ ceilings. It was also somewhat drafty every time the outside door was opened. |
Impressions:
- Food – Very Good
- Portions – Good
- Ambience – Good
- Service – Good
- Noise Level – Moderate
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| I’d go back but I think this restaurant will have to go on the special occasion list. I wasn’t wowed the way I thought I should have been. I hope this doesn’t cause this place to close like Jordan’s Steakhouse did. |
Ben Brouse Restaurant Reviews
According to Urbanspoon, the #1 restaurant in Central Baltimore is Fogo de Chao. It’s listed under “Best Fine Dining”.
So my question is simple – how is Fogo de Chao fine dining? Any restaurant with a salad bar automatically should be compared to Ponderosa – “Darn Good Steaks, Big Honkin’ Buffett”. I’m feeling sick just thinking about the hoards of meat/protein that are deluged onto your plate.
Yuck.
People of Baltimore – You can and should do better than this.
Ben Brouse Restaurant Reviews
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Cool new pub/restaurant in Fells Pt. This building was literally falling down the last time I was  down there. We went to John Steven last night to walk along the waterfront and have some beers when we came upon this place (directly across Ann St). 17 draft beers including Belgians (Affligem & Leffe Bruin most notably). Didn’t have a chance to sample the food but looking around, everyone seemed happy with their selections.
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| Stop in and try this place and let me know what you think. |
Ben Brouse Food & Drink, Restaurant Reviews
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