I first met Brendan Dorr and Eric Fooy at the bar at B&O Brasserie at Hotel Monaco in downtown Baltimore. At the time (circa 2013), I ran a local food and beverage Instagram and I had enough followers that I would be invited for “media dinners” and other events every once in a while where invited guests could taste new dishes, meet new chefs, enjoy cocktail menu tastings and more. While, I have long left the influencer world, I have to say those special dinners and tastings and behind-the-scenes allowed me to meet some of the most talented people in the Baltimore hospitality. I have that access and the experiences that came with it to thank for so, so many friendships in the industry over the years. That goes for you, too, local PR professionals who were so kind to me! It just so happens that I attended my last media dinner at B&O Brasserie. Isn’t it funny when you realize at an exact moment that something is no longer working for you?
Anyway…I met Brendan and Eric at B&O and it was such a pleasure to sit at their bar. I always felt welcome. And, it was fun, too, to watch them work and work to eventually open their own spot, Dutch Courage in Old Goucher. It opened to raves in 2019 and boy, we are the luckiest to get to experience Brendan and Eric’s brand of hospitality. They are just so good at it. Making you feel welcome and special – it feels easy. And that goes for the folks they employ. They are seriously some of the nicest people you will ever meet. One thing I have always loved about Dutch Courage is their approach to being a judgment-free and safe place for everyone. From their staff to the guests, everyone can just be themselves. No need for Dutch Courage to shout it, it just is. Also, if you have never been to Dutch Courage because you think it’s all about gin there, you need to go! I remember going once with a friend who had “had bad experiences with gin” and she got a vodka cocktail and I got a Ramos Gin Fizz made with elderflower gin. (They have a very cool machine that shakes it up.) She ended up finishing my drink. As for spirits, they do it all (not just gin!) and serve classic cocktails, tons of creative house cocktails and there are always nice NA options, too. And, the eclectic, stylish glassware they are all served in is one of my favorite parts of the Dutch Courage experience.
I cannot write about Dutch Courage without mentioning he way they responded to COVID and all of its ever-changing rules. The were so creative and smart, offering everything from an excellent bottle shop, bottled cocktail subscriptions, handmade wooden herb boxes for purchase and don’t get me started on that back patio situation! I think that I enjoyed that patio more than any other spot during COVID, and then again after the world became safer, of course. When I was finally feeling ready to venture out, Dutch Courage was one of the places in the city where I truly felt safe. I was working at The GreenMount School during most of COVID and being in a school atmosphere every day made it feel odd being “out” in the world. I remember stopping in to buy a couple of bottled cocktails early on in the shutdowns. There I was, masked and nervous and all I wanted to do was hug everyone! (I held back…) They did it right.
The other way I got to know these two was through the Baltimore Bar Guild’s annual cocktail competition and tasting event, Rye’s Up for Cystic Fibrosis. Brendan is the head of the Bar Guild and the event was held at B&O for many years. I love rye whiskey and this event is one of the best food & beverage events of the year. I was even a judge once, that was so fun and I honestly took my “job” seriously, mostly because I was judging with actual spirit and hospitality pros so I didn’t want seem like a dummy! (Amie Ward may have been the winner that year, I think there were brûléed bananas?) Anyhow, the event raises money and awareness for CF and that is why I attended for many years, to support my friend Katharine. The BBG has supported the Cystic Fibrosis Foundation for so many years, love that. Also, whiskey (in cocktails in teeny tiny tasting portions) is a fave.
You may have heard, Brendan and Eric are opening a second bar, right? I cannot wait! It’s the old Dizz in Remington. I will report on that in a future newsletter. Over the years, I have learned not to bother my industry friends for inside info when they have project coming down the pike. They always just tell me when they tell me. No question, though, it’s gonna be good.
I often say that restaurant business is so hard that it really should be measured in dog years and the same can absolutely be said for bars. So, I guess I have known Brendan and Eric for about 80 years.
Hope you enjoy this one.
photo credit: Star Chefs
Cake or Pie? And what kind?
Eric: Cherry pie
Brendan: Apple pie with vanilla ice cream
Your most prized possession?
Eric: I have a few guitars I would have to run into a burning house to save.
Brendan: My wife, my cats. But if it has to be a thing, probably my 1800s Pony Jigger. I’ve only ever seen one other and it belonged to Dave Wondrich. (editor’s note: he is a cocktail legend)
What’s your favorite thing to order out at restaurants?
Eric: Dry martini / escargot
Brendan: One of the first dishes that I go back to every year when tomatoes are in season is Hersh’s heirloom tomatoes on house made focaccia with black pepper aioli and olive oil. First off I’m not the biggest tomato fan, they have to be really good for me to want to eat tomatoes. Also it’s such a good dish, my wife Alex and I have ordered some to start with and then as a “savory nightcap” as Alex dubbed it we have ordered one at the end of our meal. It’s simple and so delicious!
What’s your favorite to cook at home?
Eric: Chicken Piccata with fresh pasta
Brendan: Anything off the grill. I love grilling. A beverage in hand, a nice steak, piece of fish or even lately, grilling pizza.
What’s your morning beverage and how do you take it?
Eric: I usually have a soda water to clean out the cobwebs followed by a black coffee, hot or cold.
Brendan: Coffee. Black. (Sophomore beans)
What’s your personal motto?
Eric: Be approachable and understanding. Honestly is a very important thing for me as well.
Brendan: Hustle!
What’s your favorite holiday and why?
Eric: I enjoy the BBQ holidays, like July 4th.
Brendan: Christmas Eve at my parents house with all my siblings and their kids. I love my family. Close second is Christmas morning at my house with just my wife, our cats, Goldberg’s bagels, lox, cream cheese, whitefish, accoutrement and a couple bottles of bubbles, while binge watching something on Netflix. LOL!
Best advice you were ever given? And from whom?
Eric: I am going to go with a quote from a movie. “You can not have the sweet without the sour.”
Brendan: “Work hard and good things will happen” – my parents.
What do you feel is your greatest accomplishment?
Eric: I would have to say opening a bar.
Brendan: Opening my first bar and now, on to the second.
The last text you sent?
Eric: Checking in with my partner Melissa to see how her day was going.
Brendan: A liquor order to one of my liquor reps telling them how expensive our frozen drink machine costs to get fixed because we have a fancy Taylor drink machine.
What is your idea of perfect happiness?
Eric: A balance between having a plan and letting things happen spontaneously, leaning on more of a plan.
Brendan: Home, wife, cats!
What do you love most about food?
Eric: The fact that there can be very different ways for it to be perfect.
Brendan: The variety, with the way food has evolved through sharing ideas, food styles, blending of cuisine types. It’s endless!
What’s your favorite place in Baltimore?
Eric: Sagamore farm is a very Beautiful place.
Brendan: My house.
Baker’s Dozen is an occasional column highlighting some very talented, hardworking and kind folks in the Baltimore food + beverage community. I hope you will make a point to support their businesses.
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