Epicure wit and wisdom jan12

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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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