Annabel Lee Tavern

Annabel Lee Tavern
601 South Clinton Street, corner of Fleet.

Open 4pm - dinner only

Not new to the Canton scene by any stretch. In fact if you want to dine in- call ahead and make a reservations, few days in advance for weekends - possibly a few hours on week days because seats are few and far between. Warm and cozy. Not pretentious. Great local beer selection - yes, of course featuring as many Brewer's Art beers as possible as well as other micro brews. I was thrilled to see another place selling $5 glasses of sparkling!



Menu does change and the list of nightly specials is shocking. Add about 8 additional items. Don't be shocked to see many revolving around Crab meat. 

Some of the top items to try:

Any sandwich is served with amazing blue cheese cole slaw and sweet potato fries - you can upgrade to Duck Fat fried fries but the Cajun spiced, maple glazed sweet potato fries are addictive sweet heat!!!


Crab Cake Sandwich

Grilled Ahi Tuna Panini (Beware the flat bread called focaccia has cheddar cheese baked onto it underneath and is cold not hot?)

Roasted Orange Roughy Tacos (2) 


Rosemary Beef Tenderloin Gyro


Special - Kobe taco beef on top Nachos

Bistro Rx- New Chef, New Menu Items - Still Great Wine & Beer

New chef in town - excited? Loss for the Wine Market is Wayne's gain at Bistro. 
Slowly he is adjusting the menu - like adding White Truffle Oil to some dishes' French Fries.

Some newer entree adds- are the St. Louis style ribs & crab cake -huge portion, Steak & Frites topped with a Gorgonzola glaze - aka huge chunks of good stinky cheese and trout with smashed garbonzo beans!

Remaining are both beef and bison burgers as well as bison and beef steak options.


Largest changes to date are with the brunch menu.
Check out this weekend - pancake battered-fried, Twinkies served with strawberry coulis. 
New brunch burger has bacon and yes of course the fried egg - really should this be a brunch item or menu staple? 

Great shoestring fried with or w/o truffle oil!


Tuesday nights are half price bottles of wine - entire menu - not just the cheap ones- treat yourself - you won't be disappointed - well you may not be able to go back to the $15 buys but hey- risk I am willing to take every time. Wayne also is one of the few in town selling Cava by the glass. By the glass means the individual mini bottles which you easily get 2 pours from- fabulous idea! 
Happy Hour 4-7pm.


No New Year's Eve party hear - just great entree specials like lamb! Get to Bistro Rx this weekend and give it a try!

2901 E Baltimore St
Baltimore, MD 21224 
Open 7 days/wk - M-F 4pm, 11am Sat, 10am Sun.

Duck- Eggs, Tongue, Nether region and all!

Glorious Duck - Egg to Nether Region!

Beginning with -what else- the eggs first.

Rich, creamy, silky, fabulous. ~$15/dozen and run late Spring to early Fall. Sold by Our Springfield Farm.

I have eaten these eggs many ways and all delicious. The yolk is much larger than the white typically so, I don't recommend baking with them...unless test your recipe and use only if it calls for at least 2 large chicken yolks (only). Duck eggs can be equal 2-3 chicken eggs.

Try making breakfast flat breads - pre-made or homemade naan, pita or pizza dough - brush with oil, Grill - Top with your choice of cheese or sauce - I enjoy Pesto, dollop of ricotta cheese, sauteed spinach, mushrooms, topped with fried or poached Duck egg. Black Pepper, Sea Salt and dashch of ile flakes!

Moving right along - recently ate at BOKA restaurant in Chicago. I enjoyed the 9 course tasting menu. One of these courses was their "Roasted Muscovy Duck Breast served over a Golden Barley Cake, Puree of Stewed Prunes, Pickled Tongue & " Duck Fries." Duck breast was very tender

In my travels I have seen Fries fried in Duck fat and had fries topped with fois gras but never have I seen "Duck Fries." Didn't know what to expect.

You guessed it - 1 small breaded fried testicle appeared on the plate. Honestly it like a small white meatball. Check out the pic for yourself.

The tongue does not look so appealing. I expected it to taste like calamari possibly? Chewy! However, to my surprise it was quite tender, mild with a slight acidic salty note from the pickling.

The sweet plumy rich sauce tied the dish together well.
Scary but I could see Duck Fries in a paper lined basket served with dipping sauce at the local pub! Bite size, fried, tender - "tastes like chicken."

Kudos to the chef for using the whole animal in new inventive ways.