Choptank, Atlas Restaurant Group’s latest concept, sets opening date at Broadway Market
By Amanda Yeager | August 20, 2019
The Choptank, an upscale seafood house from the Atlas Restaurant Group, is set to open next month in Fells Point, capping off a redevelopment of the historic Broadway Market.
Atlas announced this week that it will hold an invite-only ribbon cutting for the restaurant on Sept. 13, and the restaurant is expected to open to the public the following week, spokesman Joe Sweeney said. The opening will mark an end to the overhaul of the 222-year-old market, which debuted an updated north shed in May after a months-long, $3.2 million renovation funded by the city and the Baltimore Public Markets Corp.
The Choptank, which is taking over the market’s south shed, broke ground early this year. Atlas said it cost $4 million to update the space with new lighting, a large indoor bar and a spacious, 200-seat patio with gas lanterns, ivy-covered brick and a dramatic wrought-iron entrance gate. The restaurant group is working with Vasilios Tserkis of Canton’s Captain James Landing on the project.
The restaurant was designed by Patrick Sutton, who told the BBJ that he wanted the space’s lighting to “feel civic, so rather than a dark and foreboding entrance to Broadway, it will be a beacon to draw you into Fells.”
The Choptank’s kitchen will be led by Executive Chef Andrew Weinzirl, formerly of Maggie’s Farm and Brewer’s Art. The menu will feature classic seafood offerings like steamed crabs, oysters and rockfish. It’s the first crab house concept for Atlas, which has also announced plans to open a seafood tavern and fresh fish stall at Cross Street Market in Federal Hill. Caves Valley Partners recently wrapped up an $8.5 million renovation of the market.
Baltimore-based Atlas Restaurant Group has eight properties in the city, including Azumi, Ouzo Bay and the Bygone, and will soon open a new, Latin-inspired restaurant called Maximón on the ground floor of the Four Seasons Hotel in Harbor East.The Choptank, an upscale seafood house from the Atlas Restaurant Group, is set to open next month in Fells Point, capping off a redevelopment of the historic Broadway Market.
Atlas announced this week that it will hold an invite-only ribbon cutting for the restaurant on Sept. 13, and the restaurant is expected to open to the public the following week, spokesman Joe Sweeney said. The opening will mark an end to the overhaul of the 222-year-old market, which debuted an updated north shed in May after a months-long, $3.2 million renovation funded by the city and the Baltimore Public Markets Corp.
The Choptank, which is taking over the market’s south shed, broke ground early this year. Atlas said it cost $4 million to update the space with new lighting, a large indoor bar and a spacious, 200-seat patio with gas lanterns, ivy-covered brick and a dramatic wrought-iron entrance gate. The restaurant group is working with Vasilios Tserkis of Canton’s Captain James Landing on the project.
The restaurant was designed by Patrick Sutton, who told the BBJ that he wanted the space’s lighting to “feel civic, so rather than a dark and foreboding entrance to Broadway, it will be a beacon to draw you into Fells.”
The Choptank’s kitchen will be led by Executive Chef Andrew Weinzirl, formerly of Maggie’s Farm and Brewer’s Art. The menu will feature classic seafood offerings like steamed crabs, oysters and rockfish. It’s the first crab house concept for Atlas, which has also announced plans to open a seafood tavern and fresh fish stall at Cross Street Market in Federal Hill. Caves Valley Partners recently wrapped up an $8.5 million renovation of the market.
Baltimore-based Atlas Restaurant Group has eight properties in the city, including Azumi, Ouzo Bay and the Bygone, and will soon open a new, Latin-inspired restaurant called Maximón on the ground floor of the Four Seasons Hotel in Harbor East.
