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Baltimore’s prolific Atlas Restaurant Group made a big splash downtown last month with the debut of an upscale, all-day seafood spot and whiskey bar. Find fancy dry-aged steaks, extravagant shellfish towers, Chesapeake crab dip, diver scallops, and lobsters flown in fresh daily. Executive chef Brandon Sumblin, formerly with the St. Regis hotel, also showcases regional purveyors and the Maryland watershed across an abundant oyster program. Marylanders can also appreciate classic dishes like Smith Island Cake, Eastern Shore-style fried chicken, and cream of crab soup.

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