Epicure wit and wisdom jan12


Michael Mina may not be as well known in Baltimore as he is on the West Coast, home to the majority of his restaurants, but with the opening of Wit & Wisdom in the Four Seasons Hotel (and Asian-themed Pabu in February), the acclaimed chef and restaurateur has officially commenced his charming of Charm City. Wit & Wisdom is set at water’s edge along the harbor, but the views are equally appealing inside with its sexy bar scene, sleek wood-tone furnishings and open-air kitchen. Entrées on executive chef Benjamin Lambert’s Chesapeake-centric dinner menu are cleverly divided into various cooking methods— “griddled in cast-iron skillets” (skate wing) to “slow-cooked and braised” (a garlic-rubbed lamb shoulder). Appetizer- wise, there’s house-made charcuterie on the menu (natch), but also a “Baltimore coddie fritter” and a lobster corn dog served with mustard crème fraîche that makes you forget any similarities to its county fair cousin. Open for breakfast, lunch and dinner daily. 200 International Drive, 410-576-5800, witandwisdombaltimore.com —J.S.

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