Aromes
3520 Chestnut Ave, Baltimore, MD, 21211
Aromes Menu
Sorry, We are updating this restaurant menu details.
Visit below restaurant in Baltimore for healthy meals suggestion.
Sorry, We are updating this restaurant blood pressure menu details.
Sorry, We are updating this restaurant cholesterol menu details.
Sorry, we don't have Q&A for this restaurant.
Sorry, No Coupons available for this restaurant.
-
Address :
3520 Chestnut Ave
Baltimore, MD, 21211 - Phone (410) 235-0035
- Website https://aromesrestaurant.com/
- Click To Get Directions
Opening Hours
- Tue
- Mon :Closed
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Accepts Bitcoin : No
Parking : Street
Bike Parking : No
Wheelchair Accessible : No
Good for Kids : No
Good for Groups : No
Attire : Casual
Ambience : Trendy
Noise Level : Average
Alcohol : No
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Dogs Allowed : No
Waiter Service : Yes
WE SERVE THE FOLLOWING STATES
Looky Weed - Buy Marijuana Online
Looky Weed is here to help you navigate the maze of legalized marijuana. We provide you with a complete dispensary directory.
Bryan D.
An interesting add to what's quickly becoming a food hub for the city. Eclectic but still rough around the edges is how I would describe the establishment. Possibly 3 1/2 stars would be more accurate at this time, but I'll settle for a 4 star rating right now as the hits far outnumber the misses. As everyone says, go with the 6 courses unless you eat like a bird and enjoy watching other people find a divine treasure that you may have missed. The food presentation is exceptional all the way around. The menu changes nightly which I imagine would keep frequent customers coming back. It's new so there are still a few kinks to iron out, and honestly it is expensive. $65 for 6 courses sounds reasonable, but add in the $5/bottle corkage fee, and well I expected a little more for $150 (before tip). The restaurant is a bit minimalist which on some level I found nice if not chic, but the kitchen's bright white light provided an annoying contrast which seemed to be more of a distraction that took away from the cooling color tones and softer lighting of the rest of the place. There was music being played out of an iPod speaker placed in front of the kitchen. Rarely could you hear maybe because the place was a bit noisy, or maybe because well it was an iPod docking station trying to fill a crowded room! The service was good possibly one could argue very good but I feel like that is a stretch since you really did not have a dedicated server. I know it is BYOB and all, but that doesn't mean I should have to pour the wine at our table. In addition, the menu is intricate so spending a minute, without the patron asking, to go through it top to bottom certainly would have been nice. As the meal went on, we actually had 3 different servers. I guess this improves efficiency but again a bit of a distraction and you don't develop a rapport with your server. My last knock on the place was the cutlery. The knives are a bit dull and made cutting the food particularly the asparagus burdensome. On to the food, after all we were there to eat. As others have said, the chef has a way of mingling flavors while creating both artful and delicious plates. On our night there, the soon to be Mrs. and I began our meal with white asparagus that was pretty and in comparison to other dishes, really just okay. The mushroom and celeriac ravioli was second. This was outstanding, incredible, delectable, fabulous, and believe it or not, it wasn't the best dish we had on the night. The ravioli was delicate yet ever-so-slightly firm. They were swimming in a coffee froth that gave the slightest hint of garlic. This created a dish that was both light and aromatic yet bordered on comfort food. Such a dichotomy in food is rare to achieve. Salmon with lemon verbena and wild lettuce was the next dish to appear. Again, this was good but not great especially in comparison. With the subtle flavors of the complimenting sauces were completely overshadowed by the somewhat fishy flavor of the salmon. The fish was incredibly fresh and perfectly cooked, but the skin was left on and the flavor overpowered the rest of the dish. Fourth in line was the potato nest with dulse ice cream, bottargo, and lime ash: a home run! The savory ice cream rested on top of the neatly nested grouping of shredded potatoes. The bottarga and lime ash rounded out this incredible treat. Finally duck with five spices, parsnip, and maitake, this was another culinary delight. I find parsnip particularly in puree form to be highly underrated and underutilized. The soon to be Mrs. thinks me crazy, and well she is right but not on this! It was a binding agent which bridged a wonderful gap without having to reintroduce the potato in another form after just having eaten one in the previous dish. Thoughtful and inventive with an authentic Cantonese influence, this was the most substantive of the plates we enjoyed. The creme de la creme was literally the creme...fraiche panna cotta , caramel and Ossetra caviar desert. Yup that's right, caviar and it made the desert! I've never been a huge fan of caviar on its own so I'm probably not the best judge of its overall quality but this desert was simply amazing. I would order this if it was a menu staple every time I visited, it was that good. Really I can't write any more about this because describing it makes me sad it is not in front of me right now. Seriously, one of the best deserts I've ever eaten and I'm kind of a fatty so there. Final Thoughts: Ambiance: *** good but still room for a few improvements Service: **** even though we had to pour our own wine, I liked our main server so I'm rounding up Food: ***** 2 solid plates, 1 very good, and 3 exceptional dishes Value: *** really not a tremendous value by any stretch-delicious but a bit pricey especially for a BYOB in rowhome.
(4)Deborah L.
Aromes is a delightful new dining experience in Baltimore. Offering fresh, locally sourced food combined to accentuate interesting flavors and textures- and beautifully presented. Portion size allows you to enjoy a variety of tastes over 6 courses . This restaurant reminds me of Rupert's in DC in all the best ways. Bring your own wine- check in advance for the weekly menu for pairings. Great to have this in Baltimore!
(5)Fat T.
The food here is phenomenal. The texture and flavor is very unique and it'll be hard to find a place in MD/VA area that can match its unique flavor. The portions are small. The very welcoming friendly waiter will explained it to you and you are there. It's European style cuisine. The three course... I don't know they even offer it. It leaves them open for bad reviews for those who will leave there starving. JUST GET THE 6 COURSE. It would have been a 5 star review if they had two more course of the same portions and just charged more. I think people spending $65 for dinner will cough up $20-30 more for a little more food. Overall great addition to the Baltimore food scene. BYOB. Awesome.
(4)J D.
Our excellent experience started with a midweek call to ask if the restaurant was kid-friendly. I believe I spoke with the chef (based on the French accent alone), and was assured that not only was I welcome to bring my kid in, he would make her something off-menu if need be. We made a reservation online and requested an extra chair for the baby's car seat, and our request was graciously granted. Despite this remarkable hospitality, I wouldn't recommend taking kids (unless they will sleep through the meal as our newborn did): the food is complex and deserving of attention, not the rushed type of meal we typically have when our toddler is along, and kids will struggle with the pace. The food was inventive and delicious. Highlights of the meal included a scallop chip, corn, and pistachio miso dish and a phenomenal miso creme brûlée, generously offered by the chef. Each plate of the fixed menu exceeded our expectations, and the six courses constituted a nicely portioned meal. Service was casual but attentive without being intrusive. We poured our own water and wine (my preference),but it was clear our table was monitored, and dirty plates did not sit for more than a moment or two. The pacing of the meal was relaxed without dragging. I would highly recommend Aromes as a great option for an intimate dinner.
(5)Joe J.
Finally had the opportunity to dine here tonight and was floored by essentially every one of the six courses. The thoughtful incorporation of unconventional ingredients with a flair for unique preparations and textures defines every dish. One feat of textural wizardry involved flash fried scallop chicaronnes. Another creative plate combined braised lamb tongue served in a crepe made from sweet milk skin. This restaurant easily sets itself apart from other restaurants in the city. The most inspired cuisine Baltimore has to offer and my new favorite.
(5)Cyndi K.
We came here late eve in the middle of the week. Even though there were two tables, one larger group of 6 and one three top, the noise level was EXTREMELY LOUD for such a small amount of ppl. We almost considered leaving just as we sat down. We both had the 3 course. The food was great and my husband in particular really like their nouveau cuisine concept. The plating could have been better. Maybe it was because it was late? We want to come back and do the six courses next time but please fix your noise issues. It was crazy loud which did not make for good ambience for a couple dining out since we had to shout to hear each other over other patrons.
(3)Thomas W.
Perfect from start to finish. The best meal I've had in Baltimore for a long time. Original menu, great flow from one dish to the next, interesting flavors in every one. Fantastic.
(5)Celia N.
Aromes is by far the most ambitious restaurant in Baltimore. The chef, Steve Monnier is a complete master. You can choose from the three-course or six-course tasting menu. I highly recommend the six-course. Each dish is artfully prepared. Monnier clearly tests each dish to make sure it's perfect. My favorite of the evening was scallop chicharonnes over risotto with an old-bay mayonnaise. Although Monnier is French, this food is new American. He uses local ingredients and does do some elaborate molecular gastronomy although it's not flashy or overdone. His sensibility is highly refined. Each dish balanced and impeccably prepared. Although our tasting menu did not include any meat, the meal was not at all lacking. I think the biggest difference between what Monnier is doing and what Bryan Voltaggio tries to do is elegance. I feel like Voltaggio and many new American male chefs think about dominating food. Their masculine approach to cooking seems to be about bending food to one's will. Monnier allows each ingredient to express itself in the way it has always wanted. I could not have been more satisfied with our meal at Aromes. The service was impeccable. Our server, Gille served the food proudly. It was clear he had played a role in its creation. After our meal, we were offered their homemade digestif, a gin infused delight. They aren't interested in turnover but rather ensuring that their diners have an unforgettable eating experience. My one suggestion to readers would be to go before you have to make a reservation a month out. And to top it all off, it's BYOB.
(5)Anna K.
My husband and I had a very nice time at Aromes with their 6 course menu. I teetered between a 3 star and 4 star because of a few issues but I felt that the chef's excellent technique was not something to be dismissed. Each dish was very lovely and unique in it's own right. For me the best dish was desert because it was probably the most bold and original in flavor. If anything I felt that each dish was TOO subtle but perhaps that is because I tend to enjoy bold flavors. Each plate was bold in design, technique, and construct but not necessarily flavor. For example, our 4th dish was a frozen monkfish liver which I thought had the potential to be really fun but honestly I couldn't taste the monkfish at all. The dish was overwhelmed by the buttery crust underneath. I also wish that service would talk about each dish in detail when they bring it out. If we had a question the staff were VERY knowledgeable but I felt that I had to probe about everything. I think it would have made a big difference to the feel of the evening had everyone delivering a dish discussed it at the time. I am definitely interested in returning at some point but I wasn't overly wow-ed. I think Aromes is succeeding at what it is trying to do but that might not be what I was in the mood for last night.
(4)Katy P.
This is one of those places that you just have to go to for the experience. It was wonderful. The 6 course menu is a must, because the plates are delicate. I'm no foodie, just love eating, but everything was impeccable. We went early in the evening because my husband and I had the afternoon off from work and it was delightfully quiet and service was phenomenal. Sometimes when you're one of only a few tables, service can be imposing, but this was not the case here, even with delivering 6 courses. The chef was experimenting with some ice cream and we got an extra dessert. I loved it! A wonderful experience. Very Top Chef without any pretension. Awesome.
(5)Rachel S.
Overview: One of the best dinners I have ever had in Baltimore. Every dish was thoughtfully crafted and perfectly executed. The chef's passion for cooking truly translated into his dishes. French influenced, but with elements from all over the world and several whimsical elements that nod towards molecular gastronomy. Drinks: BYOB so be sure to bring a nice bottle of wine, champagne or beer. Dinner: You can select a 3 course option and chose 3 of the 6 dishes on the menu or go for the full Monty (all 6 dishes). Word of advice - GET ALL 6. The menu changes weekly, but I feel obligated to touch on each dish in case they end up in a more regular rotation. First course: Kale chips with smoked kale puree and vinegar dust. Perfect amount of earthiness, smoke and loved the tartness from the inventive vinegar dust. Second: One of my favorites - the white asparagus served that were lightly charred and cooked to perfection. Third: Beef tartar, which had been slightly seared so not totally raw like the traditional french preparation (served alongside a delightful horseradish snow and some lemon dressing). Fourth: Sweet potato pancake with kelp puree and bottarga. I was truly looking forward to the sweet potato pancake with bottarga, but I'm not entirely sure the sweet potato was the best vehicle for its strong companion. If I had to knock one dish, this one would be it, but it was still delicious. Fifth: Filet mignon with a carrot puree, roasted carrots and a marrow custard. The filet was cooked to perfection - you could cut this with a butter knife and the custard was insanely good. The carrot puree might have been a bit overboard (too much soft textured items on one dish). Sixth/Dessert: A Jewish artichoke icecream with a caramelized yogurt crumb crumb topping. MINDBLOWN. It may sound a tad off putting, but don't let the name deceive you. I've had Jewish artichokes in Rome and this icecream took me back across the Atlantic. The yogurt crumb was a bit too bitter for my liking. Overall: You may puzzle over the name of the restaurant - Aromes - which is french for Aroma; However, you won't be confused as to why this place deserves 5 stars.
(5)Steven B.
What a fabulous dining experience we enjoyed here tonight! Every course was delicious, creative, and appealing to all the senses. As others have posted here, go with the six-course option; it is really worth trying everything the chef has to offer. I can't pick a favorite dish, but would call out the oysters, the gnocchi, and the cucumber and vanilla ice cream dessert as especially memorable. It is BYOB, which is fine though I had to run across the street to buy a bottle of wine once I realized they don't have a liquor license. One modest suggestion--shielding the harsh lights from the kitchen would improve the ambience of the dining area. Aromes is a wonderful addition to the Hampden, and Baltimore, dining scene. We are fortunate to have a restaurant and chef of this caliber in our backyard.
(5)Ted S.
Review to follow - just posting photos for now.
(5)Mark N.
Without question this is the most ambitious restaurant in Baltimore. The real deal. The question is whether Baltimore will support it. The chef is a talented, experienced young Frenchman who moved from a longstanding position in Los Angeles to be close to his wife's family. His food is extremely refined and nuanced. His palate tends toward a simple purity and long, unfolding finish. The person in the region who cooks with the same accomplishment is Brian Voltaggio, but Brian's food is more in-your-face than this. The stand out of our meal was the scallop chicharrones over risotto. Large scallops are dried, then pounded, then flash fried so that they amazingly resemble fried pork skin. They are draped over a simple risotto of rice, cream, and butter. All of the food feels original and completely accomplished. It's hard to say, however, that this was better than the fresh oyster topped with a foam of green apple and sorrel. Aromes is byob which is, of course, a blessing. If you haven't been I would suggest coming with a full but poised French white or a relatively light-bodied French red. Burgundy, Champagne, Loire are good matches for the food. (The chef is originally from Champagne.) Aromes prefers that you order a five course tasting menu for $65. This food should be approached with appreciation that someone of this talent has chosen to land in Baltimore. It is an enjoyable and wonderful meal. As of now, it is lacking in any of the compromises restaurants make to survive in this conservative town. Let's hope it continues and raises the level of food appreciation in this city.
(5)Teresa S.
We had early reservations for four on a Tuesday night. It was nice to see the 2 chefs hustling in the kitchen from anywhere in the restaurant. Our waiter seemed to know everything about each dish he served us. Our first course made me chuckle because of its size. It was 2 halved cherry tomatoes in a wonderful vinaigrette. Each course had something very special about it, either in fresh unusual herbs, or different presentations, such as a crispy fried zucchini flower alongside a zucchini salad. I loved how each separate course allowed us to taste the specialness of each. Two things bothered me about our dinner experience. Unlike restaurants in France, Aromes wanted our party to finish our dining experience before we were ready. First, when dessert was served, I turned to ask our waiter for a cup of coffee. He hurried away to pick up another order, so I ate dessert without coffee. Second, our wine glasses were whisked away as soon as emptied, though we still had wine left in 2 bottles. We would have stayed a bit longer to finish with wine. We just didn't feel like this was a French run restaurant and this really bothered us, for the cost.
(4)B. H.
My advice - give this place a while to figure it out before coming. First off, don't pay attention to the menu they have on their website, it's not what you will see when you arrive. I'm fine with that, and prefer restaurants with changing menus . However, if you only have the option to pick 3 courses, or six courses from a menu that only has six options the website should state that and update the menu daily. Your two options are 3 courses for $45, or 6 courses for $65. The menu is so limited, that we thought it must have just been for restaurant week.. nope that's the menu. The only "substantial" course ( this is a word our waiter used to describe it as well) was beef. Luckily we all eat beef and were able to get a larger dish with our courses. We rolled with it, thinking "everything we get is going to be amazing." Each dish was bland and very small. The flavors sometimes worked but the dish was never balanced. The onion broth and vanilla bean literally tasted like a dessert. Everything needed contrasting flavors and salt! I did not eat the oysters, but the person next to me said it was one of the worst oysters of his life and too salty. The substantial beef plate was the most tastey, but still not worth the overall experience. It's BYOB which i love. But they did not chill our white wine, and left it on the end of the table. They also did not offer glasses for beer. At the end of the meal we watched both servers polish spoons for about 10 minutes while we sat there with no food, and out of booze. We ended up leaving and going to get late night fries at Corner because we were STILL hungry (including those who had all six courses). A few of us were very excited to try the new French restaurant, and were very disappointed with most everything. We eat out about everywhere and definitely didnt think that this was just "different" or "ambitious". The way I see it, is if you are having me pay $15 for two bites of food , when in a competitive dining neighborhood like Hampden (Corner and Grano are very close..) ... then the flavors better work. Hope they figure it out
(1)Dawn M.
I'm giving this place 3 stars right now, but I see all the beginnings of an amazing 5 star restaurant in place. I'm being very critical in my review, but only because it's such an ambitious restaurant. I know I'm nitpicking. My friend and I ordered the full 6 dish course, but first came out bread with seaweed butter to start. And let me just say presentation is impeccable here. Every course was beautiful when it came out- even the bread. However, the seaweed butter didn't taste like much of anything- not even butter- and the texture of the bread was a little soft for me. First course was a beet/plum dish- slightly under seasoned, so a bit bland. Second course was a sweet potato dish that was one of the highlights of the dinner. Perfectly balanced with peppers, parmesan, and brown butter. Great mix of savory with a little sweet. The carrot soup dish was also under seasoned- there was even a pile of dried sage (or thyme, I can't remember) that one could incorporate as much or as little as wanted- I incorporated the whole thing and still couldn't really taste any herbaciousness. The scallop chicharrones were the big underwhelming dish of the night with little puff potatoes that added nothing to the dish. A fantastic concept, but in execution just tasted like an elevated fried fish jerky with these potato air pockets. The beef short ribs were cooked to perfection- barely needed a knife, perfect amount of fat content. The dish was delicious, however if you ate the beef by itself, again, no real flavor which is disappointing especially when it seems like such an excellent, well-prepared cut of meat. Definitely leaned heavily on the oyster sauce in that one. The dessert was a dulse panna cotta with beet root granite and lemon curd- and it was amazing. There was this great umami flavor coming from the panna cotta that played off the sweet of the granita with the tartness of the lemon curd really well. I could have easily had a second and third helping and was my favorite course of the evening. All in all- I think this place is really going to do well eventually- I think the flavors could be bolder in general (though total disclosure- French food is not my favorite style in the first place), the dishes aren't all quite there, but the ones that are are stellar and you have to give them props for doing such a local/fresh menu with perhaps the best presentation style in Baltimore. And for $65 a person, I think it's extremely reasonable. Baltimore needs more places like this, I really want to see this place do well, will probably be back in a month or two to see how they're doing.
(3)Cherpumple F.
Where can I start?! Super cute restaurant, on a quiet but now pretty happening Chestnut Street in Hampden. Inside decor is comfortable and sophisticated, beautifully done with wood and brick. I love how you can see inside the kitchen. Menu is either a 3- or 6-course prix fixe for either $45 or $65. BYO with $5 corkage fee. We opted for the 3 course, choosing our three's. Between my boo and me, we got the onion broth, potato cakes, carrots, and the hanger steak, which were all delicious. The squid ink bread to start is just like your French grandma made for you. Not a huge fan of panna cotta, which was the only dessert option, so we skipped dessert. If you're a fan of Woodberry and Volt, Aromes feels like their love babychild. If you have weird allergies or are a picky eater, probably not for you. But if you love food, food made with lots of care and attention, you'll like Aromes. Just wish they had one other main course and dessert options available. Will definitely be back. Merci!
(4)Katy B.
PERFECT FOR SUPER MODELS AND BALLERINAS We were excited to eat at a new place that seemed to be offering adventurous food in a cool setting. Went with 2 friends in order to share all the fascinating treats. The menu was confusing (5 dishes listed, we were told that 2 were mains but no way to tell. Wasn't sure that dessert was one thing or 4, turns out the mish-mash description was a single offering). Portions were beyond small. Very elaborate service -- utensils changed with each dish although they were barely dirty as there was barely enough food for them to scoop up. Descriptions of each dish when served but it took longer to explain what we were eating than it did to eat it. Even the portion size would have been tolerable if the food was good but it was frankly somewhat bland despite the exotic-sounding ingredients. At $45 bucks/person for the 3-dish option (all 6 was $65), there was nothing here that would warrant a return trip. We went around the block to Le Garage to get something to eat after we left as we were all still hungry.
(1)Jose P.
On Bastille day,we stormed Aromes. This is the charming little bistro we never quite found in Paris, but discovered amidst the row houses of Hamden. The menu was Prix fix, I chose the 6 course, my wife the special 4 course. The cuisine was, ostensible French, but with a nod to El Bulli, and a touch of Baltimore bounty. Small dishes each course, but I was stuffed at the end. Each was unique, thoughtful, challenging and, frankly, beautiful in a way that I have never experienced. The second course was the revelation that this place was different. On the plate, a large slice of onion, sweet, soft and slightly charred on the edges. Just a slice with the little rootlets at the bottom and a light lemon/thyme sauce on top. It was like the critic's epiphany in Ratatouille - how could anything so simple taste so good. The hanger steak course was buttery, rare, juicy. The service was attentive but not intrusive. Towards the end, I noticed a woman bringing foraged greens for tomorrows dishes. BYOB. In my mind, the best, least trendy, most interesting place in Bmore right now.
(5)Joan I.
We had a perfect dinner at Aromes. Each plate was perfectly created and presented. The atmosphere was intimate and welcoming. Very sophiscated food - the best we've had in Baltimore. Kudos to this new restaurant in Hampden!
(5)Jamie B.
My husband and I had an amazing 6 course meal on Valentines Day at Aromes. The tasting menu included unique combinations of ingredients and flavors all presented with such artistry. I've never experienced anything like it in Baltimore. Kudos to Chef Steve Monnier.
(5)Brant L.
transcendent. lovely minimally invasive service. such a thought-out menu. seems expensive but bringing yr own booze keeps the tab down, and really the courses were killer.
(5)