Manhattan Dan
We were finishing up a delightful lunch at Langermann’s, 2400 Boston Street at the Can Company, when the skies opened and several hundred thousand gallons of water fell all at once, accompanied by a symphony of thunder and lightning. So we stayed for dessert.
Serendipity!
The food at Langermann’s is good, but the desserts are downright decadent.
Like the berry cobbler, served under a lattice crust in its own little ramekin. It’s a mix of blueberries, strawberries, blackberries and raspberries, sweetened just so—not too much—and topped with a pretty little scoop of vanilla ice cream which melts atop the warm cobbler, sending tendrils of creamy goodness into the molten berries. Oh, boy.
But if I could have only one dessert for my last meal, I would tell the governor to put off my execution till I could have a slice of the sweet potato praline pie, which is a sweet, smooth, custardy, nutty, spicy, maple-y little slice of wickedness compounded by a scoop of buttery caramel ice cream.
Everyone knows that berries are excellent food and loaded with antioxidants, and that sweet potatoes are chock-full of vitamins A, C and B6, not to mention essential minerals like potassium and manganese. So you should have some.
OK, first things last—our lunches were very good as well. Mary Helen had the grilled steak salad ($13.95) with greens, roasted fresh corn, and caramelized onions, lots of crumbled blue cheese, and lightly dressed with raspberry vinaigrette. The steak was perfectly rare, seared outside and red in the middle. It was fork-tender and delicious.
Langermann’s owner David McGill says the steak is tenderloin, custom-cut by Fells Point Meats. “We order everything as local as we can,” he said.
I tried the turkey, apple and brie sandwich. Granny Smith apples are sliced very thinly so they, and the ripe brie cheese, wilt a bit with the heat of the turkey and grilled raisin bread. Yummy! A word about the raisin bread—it has a terrific crust and lots of sweet raisins. I never knew there was such a thing as artisan raisin bread. I bet it is very popular at brunch.
Providing the expert service was Manhattan Dan, a real pro. Drinks were refilled promptly, dishes whisked away as if by magic, he knows the menu inside out, makes expert recommendations and is attentive and friendly without being intrusive. It was Dan’s idea to try the cobbler, his favorite.
The room is rather clubby, with banquettes along the borders of two dining areas and tables between. There are white tablecloths on the tables, but the ambience is anything but starchy. Business dress is appropriate—it’s not a flip-flop kind of place. Langermann’s is the kind of place you go to be well-fed, well-treated and well-satisfied.
Lunch for two, including dessert, ran $50.25, including tax but not a tip.
