Jacob and I have been fans of Baltimore's grand old architecture for a long, long time. And, we've been fans of the Kimpton Hotel brand for years and years. When we first read, in the BBJ, about a possible Kimpton Hotel coming to 21201 we were thrilled.
When we learned that Kimpton had selected the venerable B&O Building, built in 1906, at 2 N Charles Street as the location for a new Hotel Monaco, we pondered the possibilities and the build-out and what that would mean to city-center and decided we'd stay there on opening night. We did; it was wonderful.
Our Hotel Monaco stay was a true nextdoorcation. We live just a block away.
Here's a little background on Kimpton Hotels: They are the largest operator of boutique hotels in the United States and they are truly a lifestyle brand. Their hotels are pet-friendly. You'll see a couple of doggie bowls by the hotel entrances, one constantly filled with fresh water, the other with kibbles. Both are for resident pups and the pups just passing by. Kimpton hotels are gay friendly and support the LGBT efforts in their host cities. They create hotels in stunning, architectural masterpieces that need a new life. You can read more good things about Kimpton initiatives, many more, at the their Media Buzz site.
We made reservations through Kimpton Intouch. We packed a duffel and a backpack, and headed down Charles Street on July 30th, Monaco's opening night. We left home at 5pm; we checked in around 5:15.
We didn't dress for the stay, but lots of folks did. We wore shorts and polos and tennis shoes. And, we were treated as if were wearing our tuxes. That's the Kimpton way.
Our front desk experience was super-quick, professional, and extremely personal. So far, so good.
We were invited to the daily wine hour in the second-floor hotel living room. We headed up to our room, #1222. It was spot-on, correct. When we made the online reservation we noted that we wanted four down pillows, a king bed, a high floor with a north view, spa tub, and more.
Every single item that we asked for was provided. And we received bonuses: Iced bottled water, two plates of cookies, and a handwritten welcome note were waiting for us.
(At this point, I have to apologize for using a couple of Kimpton's stock photos. I took my Canon 20D with the L USM 16-35mm lens, newly recharged batteries, and the 580EX Speedlite. I didn't, however, put a CF card in the memory slot. Oh, swell. Just swell.) Jacob had his point and shoot camera in his backpack. It didn't serve us perfectly, but it took great photos of fish and food.
After we scoped out our room and took a look around, we called the front desk for some serious Guppy Love. Our little fish, named Charles, arrived a few minutes later, fully fed, in a pristine bowl. Check the Guppy Love link above, it's a great Kimpton program.
Our marble and granite bathroom had a neck-deep, spa tub that could easily seat two. A walk-in shower with three walls of marble. The towels were puffy and I couldn't wait to use one or two. And the faux-leather wall coverings, complete with needle-stitching emboss, were a hot touch.
We set up our bar on the stainless steel tray provided, got ice, and had a couple of drinks. Fresh-squeezed OJ screwdrivers for Jacob. Vodka gimlets for me. Then we headed down to the newest restaurant on Charles.
The B&O American Brasserie is truly something special. A welcome addition to 21201. We didn't have reservations. And, as walk-ins, we were asked if we wanted to be on the ground floor or the mezzanine. Mezzanine, please. The perfect service continued.
A perfect Grey Goose martini arrived at our table with three olives on a bamboo skewer. Astonishingly, it arrived with a little skiff of ice on the surface. I haven't had a martini served that icy-cold since the last time Jacob and I were at the Round Robin bar in the Willard Hotel in DC. Jacob's tall, Grey Goose screwdriver arrived with a slice of orange in the glass and the true fragrance of the best Florida oranges. I didn't taste; I did sniff. Yep, very fresh, very orange.
The B&O American Brasserie has a substantial, but not extensive, menu. Our server couldn't have provided us with more perfectly-timed attention from start to finish. She knew the menu forward and backward. She recommended the Heirloom Tomato & Watermelon Salad ($10) as a starter. Jacob ordered it. I knew what I wanted. I started with Steak Tartare & Carpaccio ($12).
Both appetizers were brilliant. Presentation and complex tastes were amazing. We shared the starters and couldn't agree on which one was best.
Jacob and I know our steaks. He ordered a Petite Filet, medium rare ($28) -- it was truly petite; I ordered a Ribeye, rare ($34). Both came with duck fat fries and pickled red onion and watercress. Jacob's Filet was as tender as cake, but it was dry as dust. My Ribeye was cooked perfectly. However, it was thin and super-tough, gristle abounded. We opted not to order anything more.
B&O's beef comes from Vande Rose Farms. Perhaps it shouldn't. It was nothing special, not flavorful, and didn't live up to the special experience that Hotel Monaco and the Brasserie were providing.
In summary, our new Kimpton hotel is as wonderful as wonderful can be. You feel like royalty when you check in.
The B&O American Brasserie is still working on it's menu legs. If the Brasserie can find steaks that live up to it's appetizers -- and I'm certain that will happen -- it will be good to go.
In the whole opening process of the Baltimore Hotel Monaco, there was only one complete disappointment: Bruce Miller at Sandy Hillman Communications. I wrote to Kimpton Corporate in San Francisco and explained how pleased I was about the pending opening of the New Monaco. I asked to be informed about developments.
The next day I had an email from Bruce Miller. He promised me the world. Constant updates, etc. Despite numerous requests, the last I heard from Miller at Hillman, was on March 31st 2009. That kind of non-response is just wrong.
The first annual 
Maryland Public Television
