A good fine-dining restaurant isn't just the perfect place to practice close-up magic on unsuspecting patrons—it's also a great spot to meet friends and share Burton Gilliam gossip. Whisper sordid secrets with today's Groupon: for $15, you get $30 worth of Southern-inspired contemporary American cuisine at Langermann's, a fine-dining establishment on the Canton waterfront. This Groupon is valid for dinner only.
Langermann's menu is stocked with American standards, sprinkled with Southern flavors, and occupied by tongue-taming libations. Begin a fare-fueled foray into the culinary countryside with an appetizer of fried green tomatoes with chow-chow relish and Savannah barbecue sauce ($7.95), or stay bayside with the crispy fried catfish fingers, served with coleslaw, tartar sauce, and lemon ($6.95). Cater to the whole country by pairing a glass of Washington state Velvet Devil merlot ($9.50) with a hearty, sizzling NY strip steak with potato croquettes, sautéed spinach, and maitre d' butter ($20.95), or celebrate with a savory twist on a Southern staple with the shrimp and grits (served with shallots, tomatoes, and Andouille sausage in a buttery clam broth, $17.95) and an Old Fashioned ($8).
Langermann's dining atmosphere echoes the Southern flair that inspires the menu, with hospitality reminiscent of cosmopolitan Southern cities and the warmth of Southern belles standing near an open flame. Stroll about the two dining levels to take in the historic sights of the Can Company, or take a seat on the patio and whistle Dixie into the night.
Langermann's received excellent reviews from the Baltimore City Paper, CityPeek.com, and Examiner.com. Eighty-three percent of 100 Urbanspooners recommend it, 10 Yelpers give it an average of 3.5 stars, and five TripAdvisors give it a four owl-eye average:
- Although purists will debate how authentically Southern Langermann's preparations are, the dishes that are most successful are the ones that nod to origins south of the Mason-Dixon line, like fried green tomatoes ($6.95), crunchy with a panko-like crumb and topped with a tart, silky chow chow, the pickled, cabbage-based condiment that's as delicious to eat as it is to say. – Mary K. Zajak, City Paper
- Langermann’s has made my list, my destination restaurant list, you know, the restaurants that aren’t in your local neighborhood but you make plans to go back. – Dara Bunjon, Examiner.com
- Everything was top-notch from the service to the beverages to the delicious meals. – Stephanie, Urbanspoon
- They have enough variety to offer something for everyone in the event "southern" is not your cup of sweet tea. – Baltimoregirl229, Urbanspoon
In order to replicate Low country-inspired cuisine, a chef should first stock up on fresh locally-sourced ingredients. The Low country, a geographical area along the coastal plain of South Carolina, stretching from Charleston to Savannah, Georgia, is known for its comforting and alluring tastes. Luckily for Neal Langermann, he's good pals with Hoppin' John, a supplier of heirloom grits from the Georgia mountains who only distributes his naturally pollinated, stone-ground kernels to chefs whom he trusts to do them justice. Neal has yet to disappoint his friend, preparing Hoppin’ John’s grits with a velvety clam broth, andouille sausage, and shrimp for a signature dish that won Baltimore magazine's award for Best Shrimp and Grits in 2012.
Langermann’s Charleston shrimp 'n' grits is one of the many reinvented Low Country classics on the restaurant’s menu. Basking in the sunlit dining room or perched at the upstairs loft bar, diners can savor fried green tomatoes, carolina gumbo, and bog country roasted chicken in a spicy Cajun sauce, before ending meals on a sweet note with a slice of housemade sweet-potato pie and a hug from the resident teddy bear. Langermann’s low-country-inspired fixings "surpass their humble origins," according to Baltimore magazine's 2011 list of its Best Restaurants. The article also notes the restaurant staff’s charming Southern hospitality, assuring visitors will “feel nurtured and at home" when presented with a helping of honey-glazed cornbread.