21212 is a restaurant in Baltimore, Maryland, owned by celebrity chef Patrick O’Connell. The restaurant has been open for nearly 20 years and has earned countless accolades, including five James Beard Awards and a Michelin star. It is considered one of the finest restaurants in the country and is beloved by locals and visitors alike.
The restaurant’s cuisine is creative and modern, with dishes that feature seasonal ingredients from local farmers. The menu changes frequently to ensure that diners always get to experience something new. Some of the signature dishes include a lobster-stuffed squash blossom, foie gras terrine, and a smoked duck breast with chanterelle mushrooms.
In addition to its delicious food, 21212 also offers an extensive wine list featuring bottles from around the world. The knowledgeable staff can help guide guests to a perfect selection for their meal. They also offer an impressive selection of champagne, whiskey, cognac and other spirits for those looking for something special.
The atmosphere at 21212 is cozy yet sophisticated. The dining room features dark wood floors and walls adorned with art from local artists. There is also an outdoor seating area where guests can enjoy their meals on warm days or nights.
Thanks to its excellent food, attentive service, and chic atmosphere, 21212 has earned itself a Michelin star every year since 2008. This prestigious accolade means that the restaurant meets the high standards set by Michelin inspectors in terms of quality of cooking, flavor combinations, use of ingredients and service. It is no wonder why so many people consider 21212 one of Baltimore’s best fine dining establishments.
In conclusion, it can be said that 21212 is indeed a Michelin Star restaurant due its consistent recognition by Michelin inspectors since 2008 as well as its outstanding quality in terms of cooking style, flavor combinations, ingredients used and service provided. It truly deserves this prestigious honor as it stands out among Baltimore’s best fine dining establishments.
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