April 22, 2011
B&O American Brasserie, 2 N. Charles St., Baltimore, 443-692-6172, bandorestaurant.com
Among the many innovative menu items at this Baltimore restaurant connected to Kimpton's Hotel Monaco, Executive Chef Thomas Dunklin has created a sweet potato cashew milkshake. Served in a tea cup with a sugared rim, it's accompanied by Dunklin's house-made Red Velvet Doughnuts with cream cheese frosting. "We roast the sweet potatoes, puree and add a bit of cream and eggs, a little whole milk and the cashews," says Dunklin of the thick shake. "It's a nutty, buttery taste -- slightly sweet, but still savory." The dessert has been such a hit, Dunklin is now considering a gourmet milkshake menu for summer.