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Forbes Travel Guide Four-Star Four Seasons Hotel Baltimore has four restaurants on the premises. Three are lobby level and along the harborfront, providing spectacular sunset views and seasonal outdoor seating. The fourth, Splash Poolside Bar & Grill, operates mid-May through mid-September. All of the restaurants are a collaboration between Four Seasons and celebrity chef Michael Mina.
Wit & Wisdom, the hotel’s mainstay eatery serving breakfast, brunch, lunch and dinner, is styled as a modern American tavern. Mina integrates regional ingredients, comfort foods and exotic flavors into dishes such as Maryland blue crab deviled eggs and North Carolina trout with rye dumplings, cipollini onions and cucumber broth. The Lounge area of the restaurant is one of the most happening bar scenes in the city, drawing both young patrons, who sip Sticky Wickets (Jim Beam and maple syrup concoctions), and prominent business people, who kick back with Hendrick's martinis.
PABU, which traditionally means “pub” in Japanese, further translates its namesake concept by declaring itself an izakaya — an after-work venue for socializing, drinking and nibbling on small plates of Japanese comfort food. Executive chef Mina teamed with Ken Tominaga, a renowned sushi restaurateur in Northern California, to design a distinctive menu of Asian-inspired beverages and creative small plates for PABU. As a result, the Baltimore restaurant boasts the largest sake menu in the city — more than 100 varieties, in addition to an extensive selection of Japanese beer and whiskeys. The menu comprises sushi and sashimi (overstuffed, buttery toro hand rolls), small cold plates (soy-braised lotus root) and hot plates from the aromatic open-air robata grill, behind the sushi bar. PABU also hosts a popular half-price happy hour menu featuring food and sake Tuesday through Saturday, 5 until 7 p.m.
LAMILL is the Four Seasons Hotel Baltimore's European-inspired coffee and pastry café. Its inventive beverage menu features slow-extraction coffees and exotic loose-leaf tea varieties. The café’s concept came about via collaboration between Mina and Craig Min, one of the forerunners of specialty coffee in Los Angeles. After sampling LAMILL coffees in California, Mina began serving it in all of his restaurants. The coffees are brewed in a variety of ways, using fascinating contraptions like the syphon and Eva Solo (an upside-down French press that purportedly produces a cleaner brew). Be patient; LAMILL lovingly employs Slow Food principles to its preparations, and it’s worth it. In the meantime, indulge each of your flavor receptors with an everything cookie — stuffed thick with chocolate chips, oatmeal, raisins, popcorn and potato chips, all created by the hotel’s celebrity pastry chef, Chris Ford. LAMILL offers a small casual lunch menu as well.
There’s nothing ordinary about the menu at Splash Pool Bar & Grill. Much of the food brandishes the famed indigenous spice of Maryland — Old Bay seasoning. There’s even an Old Bay-spiced potato chip bucket. Other favorites include the rockfish tacos with Old Bay aioli, and juicy fresh-grilled handmade Angus burgers. For the heath-conscious crowd, the cocktail menu also features such lower-calorie mixed drinks as the Revitalize, tequila shaken with agave, lime and orange juice.