Originally published February 14, 2019

By Baltimore Business Journall

Atlas Restaurant Group’s next concept will bring Latin American cuisine to the former Wit & Wisdom space inside Harbor East’s Four Seasons Hotel.

Maximón, named after a Mayan deity, will serve food inspired by South American and Mexican cuisine, the Baltimore-based hospitality group behind Ouzo Bay, Tagliata and the Bygone announced Thursday. Construction on the restaurant will begin in February and is expected to be complete in time for a late summer opening.

The restaurant will be Atlas’ fourth inside the Four Seasons. In addition to the Bygone — located on the hotel’s top floor — the group also operates Loch Bar, a seafood restaurant, and Azumi, a sushi restaurant, inside the hotel.

With the addition of Maximón, “guests will be able to experience four unique restaurant properties all with different cuisines and types of entertainment,” Atlas Restaurant Group CEO Alex Smith said in a statement.

The restaurant will seat 175 people inside and will feature a main dining room, bar and lounge, as well as a tequila tasting room where guests can make their own blends of the spirit. Maximón will also have a stage, where Atlas plans to book performances by Latin musicians.

A Spanish-style courtyard will seat 125 people and will feature fountains and an outdoor bar.

When it’s complete, Maximón will be decorated with stone architecture, wood and marble furnishings, pops of purple and plants scattered throughout, the hospitality group said. Interior designer Patrick Sutton — who has also worked on Atlas properties like The Elk Room, Azumi, Loch Bar and Tagliata — will design the new space.

Read full article