Baltimore natives Alex and Eric Smith are the brothers behind Atlas Restaurant Group, a family of restaurants that’s reinvigorating the wine and dining scene in Baltimore. Today, Atlas’ fast-growing portfolio includes Restaurant Award winners Azumi, Tagliata and Bygone, but Ouzo Bay is the group’s founding concept. It’s set in the buzzing neighborhood of Harbor East, where the waterfront views are a seamless fit with the restaurant’s coastal Mediterranean aesthetic. White-washed details and rich blue tones set the scene for the seafood-focused menu. Choose from plenty of whole fish and staples like lamb meatballs, spanakopita and stuffed grape leaves, and pair your feast with sommelier Jack Bettin’s 250-wine list emphasizing Greece and California.
Baltimore natives Alex and Eric Smith are the brothers behind Atlas Restaurant Group, a family of restaurants that’s reinvigorating the wine and dining scene in Baltimore. Today, Atlas’ fast-growing portfolio includes Restaurant Award winners Azumi, Tagliata and Bygone, but Ouzo Bay is the group’s founding concept. It’s set in the buzzing neighborhood of Harbor East, where the waterfront views are a seamless fit with the restaurant’s coastal Mediterranean aesthetic. White-washed details and rich blue tones set the scene for the seafood-focused menu. Choose from plenty of whole fish and staples like lamb meatballs, spanakopita and stuffed grape leaves, and pair your feast with sommelier Jack Bettin’s 250-wine list emphasizing Greece and California.
