Five alluring dining destinations create a buzz in Charm City

THE CHOPTANK

In September, Baltimore’s newest crab house started cracking crustaceans in a renovated building formerly part of Fells Point’s historic Broadway Market. Alex and Eric Smith of Atlas Restaurant Group, who operate several local restaurants including Ouzo Bay and Maximón (see page 14), joined forces with Vasilios “Bill” Tserkis of Captain James Landing on the project. The result? Crab-picking has never been so much fun. Diners enter through an archway to a patio with an outdoor bar, dining tables and games, including ping pong, foosball and cornhole.

Inside the space designed by Baltimore-based Patrick Sutton, wooden ceiling beams and vintage photos of Fells Point maintain ties to the past while creating an updated atmosphere with a tile floor, an area for live music and booths and tables for digging into seafood. Chef Andrew Weinzirl’s menu, featuring classics such as crab cakes, pit-beef cheesesteak and Eastern Shore fried chicken, contributes to the flavor of the place, while decadent Berger Cookie bread pudding pays homage to the hometown German bakery. Welcome to Baltimore, hon. 1641 Aliceanna Street, 443-707-3364, thechoptankbaltimore.com

MAXIMÓN

Executive chef Colin King, an alum of New York City’s trendy Mexican hot spot Empellon, has brought some stellar cooking skills to one of Atlas Restaurant Group’s newest venues, located in the Four Seasons Hotel Baltimore in Harbor East. The group tapped Patrick Sutton to design this eatery, which boasts a ringside seat to the harbor. Named after a Mayan deity, Maximón exudes sophistication with stone, wood and marble details amid a tamed jungle of greenery.

You can count on handmade tortillas, an assortment of ceviches (including live scallop), tacos packed with fillings like wagyu and oxtail, entrees (do try the Portobello fajitas) and a calorie-worthy tres leches cake with prickly-pear sorbet. Tequila flights, Mexican-inspired cocktails and other beverages are indulgences to enjoy at the bar or with a meal. A private tasting room is available for food-and-drink pairings. In the warmer months, diners can enjoy the restaurant’s offerings in the Spanish-styled courtyard with seating, fountains and a bar. Be sure to check out the schedule for live mariachi music. Four Seasons Hotel Baltimore, 200 International Drive, 410-927-3020, maximonrestaurant.comTHE CHOPTANK

In September, Baltimore’s newest crab house started cracking crustaceans in a renovated building formerly part of Fells Point’s historic Broadway Market. Alex and Eric Smith of Atlas Restaurant Group, who operate several local restaurants including Ouzo Bay and Maximón (see page 14), joined forces with Vasilios “Bill” Tserkis of Captain James Landing on the project. The result? Crab-picking has never been so much fun. Diners enter through an archway to a patio with an outdoor bar, dining tables and games, including ping pong, foosball and cornhole.

Inside the space designed by Baltimore-based Patrick Sutton, wooden ceiling beams and vintage photos of Fells Point maintain ties to the past while creating an updated atmosphere with a tile floor, an area for live music and booths and tables for digging into seafood. Chef Andrew Weinzirl’s menu, featuring classics such as crab cakes, pit-beef cheesesteak and Eastern Shore fried chicken, contributes to the flavor of the place, while decadent Berger Cookie bread pudding pays homage to the hometown German bakery. Welcome to Baltimore, hon. 1641 Aliceanna Street, 443-707-3364, thechoptankbaltimore.com

MAXIMÓN

Executive chef Colin King, an alum of New York City’s trendy Mexican hot spot Empellon, has brought some stellar cooking skills to one of Atlas Restaurant Group’s newest venues, located in the Four Seasons Hotel Baltimore in Harbor East. The group tapped Patrick Sutton to design this eatery, which boasts a ringside seat to the harbor. Named after a Mayan deity, Maximón exudes sophistication with stone, wood and marble details amid a tamed jungle of greenery.

You can count on handmade tortillas, an assortment of ceviches (including live scallop), tacos packed with fillings like wagyu and oxtail, entrees (do try the Portobello fajitas) and a calorie-worthy tres leches cake with prickly-pear sorbet. Tequila flights, Mexican-inspired cocktails and other beverages are indulgences to enjoy at the bar or with a meal. A private tasting room is available for food-and-drink pairings. In the warmer months, diners can enjoy the restaurant’s offerings in the Spanish-styled courtyard with seating, fountains and a bar. Be sure to check out the schedule for live mariachi music. Four Seasons Hotel Baltimore, 200 International Drive, 410-927-3020, maximonrestaurant.com