Frederick​のオープンキッチンがあるお店

This was my second visit to Showroom, the first being last summer. This was great! (As was the first visit.) It has a bit of a hipster vibe, which seems to be based on the front desk and the servers. Nice setup with marble-top (faux marble probably) tables and cushioned chairs, along with distressed wooden booths. Nice bar. Good bartenders too with generous pours. Service by the bartender and our server, Eli, was spot on. The food is really nice. The menu has a very clear Southern comfort food inspiration but the cooking is more refined and not as "heavy" as one might expect from the food selections presented. I enjoyed good gin martinis to start. For dinner, my mom had fantastic fried chicken that looked wonderful, had a succulent texture and marvelous bite. The chicken is plentiful. It was served with cheddar biscuits (she loved these) and sweet peppers and hot sauce. I suggested she have a side order of onion rings, since I had these my first visit. These are extraordinary onion rings (I had one), served with a horseradish aioli. Mom had plenty of take-home leftovers to enjoy this weekend. I had the roasted vegetable salad with the butcher's tenderloin steak. Very good! I've threatened to bring my wife to Showroom in the future; she's never been. Brian V. has definitely done well with this converted auto dealership. I recommend Showroom to anyone in search of reasonably priced, not-too-heavy comfort food.

Great dining experience. The ambiance is fun. The building was a Catholic girls school with a long history. Closed awhile ago and has been resurrected as a top notch restaurant. My wife and I both noted the great job done to keep some of the impressive architecture and icons while modernizing the overall look. We sat in the mezzanine (choir) and had a phenomenal view of the place. We started with cocktails and were very impressed with the offering. I had a gin based drink flavored with barsol pisco and raspberry, while my wife had a bourbon, rum, honey, and grapefruit flavored drink. We'd recommend both. Food was top notched and rather innovative. We started with a chicken liver pate that was then fried and served with an onion jam and waffles. Highly recommend. Entrees were short ribs for my wife and prime rib for myself. Both done perfectly. Sides are separate (ala carte). We had mac-n-cheese which was top notch as well as broccoli which was paired with pesto, absolutely worth trying. Service was prompt, professional, and engaging. Our waiter Ben was the quintessential professional. They have a sommelier, Steve, who was able to recommend an Oregon pinot noir that paired very well. Only watch out is the outing will be pricy. Special occasions seem to be the vibe. Overall, top notch. We will be back as the experience was gratifying.

Another wonderful night of food from the FCC culinary arts students. All the food was great tasting and very pretty and the service was always great. Always love helping the FCC program that I graduated from many years ago.

Had a wonderful experience. The food was delicious and the service was great. We sat at the counter and were able to watch the chef make everything. Since we went on a Monday, wine was market price, so we enjoyed the salmon special and pork chop with a bottle of wine. Too bad they're closing the restaurant portion, because we would definitely go back. Looking forward to taking some cooking classes there though!