Atlas Restaurant Group has opened its newest concept, Maximón, at Four Seasons Hotel Baltimore. Located in the city’s Harbor East neighborhood, the project marks the fourth collaboration between Atlas Restaurant Group and Four Seasons Hotels and Resorts, having opened Azumi in 2014, Loch Bar in 2016, and continued with the addition of The Bygone in 2017.
“At Four Seasons, we believe that life is truly richer when we connect with the people and world around us. We do this through connection, character and craftsmanship,” says Beverly Magee, general manager of Four Seasons Hotel Baltimore.
One of four dining concepts at the Hotel, Maximón will be its signature restaurant offering Latin American cuisine. To lead the kitchen, Atlas Restaurant Group has chosen Executive Chef Colin King. King first became interested in Mexican cuisine when he had the opportunity to work at Oyamel Cocina Mexicana in Washington, DC. Most recently, he served as the director of culinary operations with New York restaurant group, Empellon, where he oversaw operations of four Mexican-inspired restaurants.
Maximón draws inspiration from South American cuisines with a Mexican focus. The theme is infused throughout the cuisine, cocktails, private tequila tasting room where guests can blend their own bottles of tequila, and 175-seat interior designed by Baltimore’s own Patrick Sutton. The 8,000-square-foot main dining room features a large bar and lounge, and a stage for live Latin American performances. French doors open up to the 125-seat exterior featuring a Spanish-style courtyard, fountains and a waterfront outdoor bar.
Photo Credit: Four Seasons Hotels