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Fredericks on Fleet
Bar
Today 11:00 am – 2:00 am
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2112 Fleet St Baltimore, MD 21231
2112 Fleet StUSMDBaltimore21231
(443) 438-4572fredericksonfleet.com
BarToday 11:00 am – 2:00 am
Monday 11:00 am – 2:00 amTuesday 11:00 am – 2:00 amWednesday 11:00 am – 2:00 amThursday 11:00 am – 2:00 amFriday 11:00 am – 2:00 amSaturday 11:00 am – 2:00 amSunday 11:00 am – 2:00 am
A Restaurant and bar with hand made cocktails and fresh food. Open every day from 11am - 2am free on street parking clasic look with reasonable prices
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2 reviews
People talk about conch fritters, french dip, national bohemian, gin and bartender
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Joseph Mollica's profile photo
Joseph Mollica
reviewed a year ago
It's been said before that life begins at the edge of your comfort zone. My comfort zone ends right around the "Entering Baltimore City Limits" sign and doesn't regain until I'm back out of the city. So many times I've gone into a bar/pub in this city expecting some great, indie craft cocktail experience like all of the GQ magazine articles I've read. Every time I ask for a bar's "signature cocktail" I get a jager bomb or some horridly sweet concoction that can be best described as a diabetic's revenge on the world. I'd given up hope on this town, relegating its bars to the eternal party scene or sports bar hell. Then I found Frederick's. - On a solid tip from a well-served patron, I ventured in one afternoon for lunch. I pulled up a stool and had a lengthy conversation with Jim, the bartender and co-owner. A boxer and professional drink-slinger with 25 years experience, Jim is a force to be reckoned with. His knowledge of drinks is evident and unquestionable. His dedication to freshness and the craft of tending bar has (to my eyes) been unmatched anywhere else in the area. But most importantly- his bar has REAL character. - The front bar has the largest piece of uncut glass on the East coast. The 100+ year-old bar is all original and beautifully kept. In front of said glass, but behind said bar is a fully-stocked liquor supply including rarities like Lillet and St. Germain. The walls are adorned with pictures of local Baltimore boxers- all barroom heroes in their own right. Even the men's room has a picture of James Bond (Sean Connery, of course) preparing his own elixir. - The food here is top-notch, and well beyond what I had expected of a bar in Canton. Jim's co-owner, Eric, is the Executive Chef of Frederick's and like Jim: doesn't disappoint. His dedication to freshness and simplicity is evident in every dish. I started in the early afternoon with a French Dip sandwich (Strong possibility it's the best I've ever had). It was so good, I had to bring back some friends in the evening and try the rest of the menu! Eric's Conch Fritters were fresh, soft but not chewy, and perfectly seasoned. It's very easy to turn these very salty, and they were far from it. Our group especially enjoyed the Apple and Cream Egg Roll. Imagine apple pie, wrapped in a cinnamon wonton wrapper, topped with fresh whipped cream. Sound good? It is, and you need one! Eric and Jim run a tight ship, and offered multiple times to show us the kitchen. - The drinks here are delicious. Jim created some of these himself, and those that didn't have credit where credit's due. All drinks are made with fresh ingredients, quality booze, and (something I NEVER see in Baltimore) Simple Syrup. You won't find any drinks on his list made with Sprite, Coke, or Sour Mix. He even said "I'll sell my house before I buy sour mix for this bar!". Now THAT'S a bartender! Apparently all the ladies like the Blueberry Vo-Hito, but all of us at the table thoroughly enjoyed the Gin Gin Mule. Prices are fair, why not give it a try? - All in all, I can't say enough in favor of this establishment. If I had any criticism, it would be that it's not in Vienna (where I live). The service is friendly, the food is good, the atmosphere is awesome- what's to improve? As long as this level of service persists; Jim, Eric, and their staff are on their way to big things.
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Erwin Mersich's profile photo
Erwin Mersich
reviewed 3 months ago

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