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| Hampton's Restaurant |
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| at the
Habor Court in Baltimore, USA |
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Society
September - 2004 |
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6 Stars
& 6 Stripes
Cuisine & Service |
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The
Ultimate Award:
Seven Stars and
Stripes™ |
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It was with delightful anticipation that Simone
and I scheduled our reservation at Hampton's, named by Conde Nast
Traveler as one of the top two restaurants in America. This restaurant has
opened another dimension of culinary delight for this world gourmet diner. Upon
arrival we couldn't help but notice the lavishly decorated dining room
completely set with dishes by Villeroy & Boch, "Siena" style.
We were shown to our table by Maitre d' Alex Bryank with a breathtaking
view of Baltimore's harbor. It was spaced at a generous distance from the
others ensuring us privacy. The arrival of waiter Kenneth Petty with our menu
showed us that Hampton's features innovative seasonal American cuisine
and a superlative, award-winning wine list, and as we soon found by sommelier
David Cawthorne who presented, opened and served.
Hampton's culinary
fare emphasizes classic cooking techniques with interesting flavors featuring
seafood, game and vegetarian dishes. Dinner is served from Tuesday through
Sunday, 5:30 p.m. to 10:00 p.m. Sunday brunch is from 10:30 a.m. to 2:00 p.m.
Reservations are suggested and jackets and ties are required. May I point out
that the view of the evening lit harbor was almost as breathtaking as Simone's
perfectly fitting low-cut evening dress? And this very perfect evening we were
going to start of with "J", what else? |
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J's bouquet
is like a light early summer wind, the curtains barely moving in the open
kitchen window.
And coincidentally these were exactly the weather
conditions winemaker J Vineyards & Winery, owned and operated by Judy
Jordan, marked for the 1998 growing season in the Russian River Valley, cool
summer temperatures warming up just before harvest to give the final boost to
boost the fruit sugar.
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This dual
fermented wine is wood-aged for an average of thirty-six months in cool
cellars.
The winery claims that all grapes were hand-harvested which has
clearly affected the sensuality of the precious, small pearling, and light
golden drop.
The 1998 "J" Brut is a fine supporting champagne, a perfect
choice. |
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Our initial notes are a mixture of apples, pears
and a bit of citrus with very delicate, barley there floral aroma of
honeysuckle and orange blossom. I tasted scotch, butter, melon, dreams. The
finish is lasting and clear, a little nutty. |
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Please
take a closer look |
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Amuse I:
- Watermelon with balsamic
reduction
Very refreshing, spicy, in good harmony with the "J" champagne
- Extraordinary cuisine art,
a symphony of colors
- 1998 J-Wine Champagne
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Appetizer I:
- Seared Sea Scallops on
Avocado-Lime Puree served with roasted corn and sweet grape tomato salad tossed
with tarragon vinaigrette.
Slightly opaque scallops were VERY tender,
seared to perfection.
- ~ American Dream Cuisine ~
- Sauvignon Blanc Cain
Musqué 2001
Created from the "Musqué" clone of Sauvignon
Blanc, known for its perfumed floral aroma and fresh vibrant fruit quality on
the palate.
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Main Course I:
- Caramelized Hudson Valley
Foie Gras
with grilled mango, crisp sweet potato and fresh ginger-scallion
vinaigrette.
A light, airy, incredibly well balanced symphony of flavor,
unctuousness contrasted with acidity.
- ~ American Dream Cuisine ~
Do not miss this.
- California Orange Muscat
15% Alcohol
Aroma of orange blossom and apricot and slight jasmine takes
your breath away. A dessert by itself or a great accompaniment to any dessert,
this wine is slightly fortified to reach an alcohol level of 15% and aged in
French oak.
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Main Course II:
- Roasted Filet of Maryland
Rockfish
with Jumbo Lump Blue Crab-Dijon Crust served on sweet roasted
garlic potato with warm coriander infused Sherry Buerre Blanc.
Most
unusually decorated with shaved rhubarb, the beautifully striped skin of a
rockfish fillet was crispy and just salty enough to suit the flaky blue
crab.
- ~ Simone's favorite ~
- Pinot Noir - Edna
Valley
Bright strawberry-rhubarb fruit, toast, orange and pine aromas open
this light, but flavorful wine. The almost candied cherry fruit wears a black
oak veil, but is strong enough to not be completely buried by it. Finish is
long, with coffee and cocoa accents. ~ Our compliments to the sommelier David
Cawthorne for his extensive knowledge of each wine.
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Intermezzo I:
- Raspberry sorbet with fresh
peppermint.
A symphony of cool fruit prepared our palates for the
finale.
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Dessert:
- Lemon Sorbet with cherry
tart decorated with vanilla sauce.
The sweetness of the vanilla
crème was a perfect foil for the sorbet.
- Again, the play of colors
worth a painting. A heart-breaker dessert!
- Graham's Porto 1996
Graham's Late Bottled Vintage Porto is one of the best in this category; great
to serve with aromatic cigars and/or a saucy sorbetto.
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| It has sometimes been described that Hampton's
presents American fine dining of the very highest quality, possibly equaled,
but never surpassed. Hampton's defines dining and the driving
force behind the scenes is Chef de Cuisine Joseph Francies. |
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Chef Francies is soft-spoken
and serious about his work. He absolutely beams at the mention of Conde Nast
Traveler's tribute of being at the helm of one of 'the top two restaurants
in America'!
Francies, his Executive Chef Matthew Laurence and his
capable staff are responsible for the exceptional culinary creations that bring
to light distinctive cooking techniques through the generation of tantalizing
flavors. Simone and I began to wonder what stroke of luck led through the maze
of mediocre hotel restaurants directly to genuine elegance and truly fine
cuisine with breathtaking views of the Inner Harbor as a windfall. We finally
succumbed to the seduction after Simone spoke to me in a dreamy whisper saying,
"Thorsten, did you smell the heavenly scent of those gardenias".
American Dream Tip: There is a special Chef's Table available on
Sundays. |
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Joseph Francies, Chef de Cuisine
& Thorsten
Piosczyk |
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by
Simone Buehrmann & Thorsten Piosczyk
Editor-in-Chief: John
Lomitola |
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| © 2004 ~ Seven Stars and Stripes, Inc. |
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