Maximón sets News Year's Eve opening at the Four Seasons in Harbor East

Baltimore’s Atlas Restaurant Group will ring in the new year by opening its newest eatery in Harbor East.

Maximón, a restaurant serving food inspired by South American and Mexican cuisine, is slated to make its debut inside of the Four Seasons Baltimore as part of a ticketed New Year’ s Eve celebration co-hosted by the Bygone, another Atlas concept on the hotel’s top floor.

Grabbing a first peek at the new restaurant won’t come cheap: tickets to the event range from $240 to $300 and include standing buffets, passed hors d’oeuvres, an open bar and live Latin music as well as a DJ spinning tunes.

After the party, Maximón will open for regular dinner service starting Jan. 2, an Atlas spokesman said.

The new spot will seat 175 people inside its main dining room, bar and lounge, and another 125 people in an outdoor courtyard. The restaurant, designed by Patrick Sutton, features stone architecture, wood and marble furnishings, pops of purple and scattered plants. It will also have a stage for hosting Latin music performances, the restaurant group said.

The 8,000-square-foot space used to be home to celebrity Chef Michael Mina’s Wit & Wisdom, which closed Jan. 1 after seven years in the hotel.

Chef Colin King will lead Maximón’s kitchen. The restaurant will focus on tacos and ceviche, as well as entrees like whole roasted game hen with a Peruvian marinade, seared diver scallops with guajillo mole and arbol chile, and portabello fajitas paired with ancho adobo, peppers and onions.

Maximon’s menu will focus on tacos and ceviche, including this Hamachi ceviche with aji amarillo leche de tigre, honey nut squash, apple and black mint.

The cocktail menu will also eventually incorporate a specially made tequila. Atlas spokesman Joe Sweeney said several of the restaurant group’s staff will travel to Jalisco, Mexico, on Friday to visit the headquarters and distillery of tequila maker Patrón, where they will devise their own blend of the spirit to serve at Maximón.

The restaurant is Atlas’ fourth inside the Four Seasons — the group also operates Loch Bar and Azumi inside the hotel — and 10th in Baltimore. Atlas’ other Baltimore properties include Ouzo Bay, Tagliata, the Choptank, Italian Disco and the Elk Room. The group plans to open Monarque, a French brasserie and dinner theater, inside the Bagby Furniture building next year.

Baltimore’s Atlas Restaurant Group will ring in the new year by opening its newest eatery in Harbor East.

Maximón, a restaurant serving food inspired by South American and Mexican cuisine, is slated to make its debut inside of the Four Seasons Baltimore as part of a ticketed New Year’ s Eve celebration co-hosted by the Bygone, another Atlas concept on the hotel’s top floor.

Grabbing a first peek at the new restaurant won’t come cheap: tickets to the event range from $240 to $300 and include standing buffets, passed hors d’oeuvres, an open bar and live Latin music as well as a DJ spinning tunes.

After the party, Maximón will open for regular dinner service starting Jan. 2, an Atlas spokesman said.

The new spot will seat 175 people inside its main dining room, bar and lounge, and another 125 people in an outdoor courtyard. The restaurant, designed by Patrick Sutton, features stone architecture, wood and marble furnishings, pops of purple and scattered plants. It will also have a stage for hosting Latin music performances, the restaurant group said.

The 8,000-square-foot space used to be home to celebrity Chef Michael Mina’s Wit & Wisdom, which closed Jan. 1 after seven years in the hotel.

Chef Colin King will lead Maximón’s kitchen. The restaurant will focus on tacos and ceviche, as well as entrees like whole roasted game hen with a Peruvian marinade, seared diver scallops with guajillo mole and arbol chile, and portabello fajitas paired with ancho adobo, peppers and onions.

Maximon’s menu will focus on tacos and ceviche, including this Hamachi ceviche with aji amarillo leche de tigre, honey nut squash, apple and black mint.

The cocktail menu will also eventually incorporate a specially made tequila. Atlas spokesman Joe Sweeney said several of the restaurant group’s staff will travel to Jalisco, Mexico, on Friday to visit the headquarters and distillery of tequila maker Patrón, where they will devise their own blend of the spirit to serve at Maximón.

The restaurant is Atlas’ fourth inside the Four Seasons — the group also operates Loch Bar and Azumi inside the hotel — and 10th in Baltimore. Atlas’ other Baltimore properties include Ouzo Bay, Tagliata, the Choptank, Italian Disco and the Elk Room. The group plans to open Monarque, a French brasserie and dinner theater, inside the Bagby Furniture building next year.