Among the bars, pubs and eateries along Bel Air’s Main Street is a fine dining experience that offers classic dishes curated with fresh ingredients brought in daily from local farms.

Executive chef Bryan Boessel says his aim is to serve with hospitality that resembles a family meal at One Eleven Main.

Karl Merton Ferron / Baltimore Sun Executive chef/owner Bryan Boessel, left, and owner Richard Anderson at One Eleven Main. (Karl Merton Ferron/Staff)

Boessel often travels to local farms to source fresh ingredients, such as mixed greens, asparagus, potatoes and eggs. The ingredients are then used to add a spin on the classic French and new American dishes Boessel has spent the past 10 years perfecting.

“Classic never goes out of style,” Boessel said.

Outside of dinner menu items such a

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