MIchael Mina to oversee upcoming food and beverage concepts at the new Four Seasons Baltimore
This is from Tom Sietsema's chat on the Washington Post's website yesterday:
Tom Sietsema :
THE STARS ARE ALIGNING: The Four Seasons has beckoned Michael Mina yet again, only this time, the luxury hotel wants recipes from the San Francisco chef for Baltimore instead of Washington, home to Mina’s Bourbon Steak in the Four Seasons in Georgetown.
The “nice brand,” as the chef calls his partner, is opening a 256-room hotel in Harbor East November 1. Mina is helping stock the waterfront venue with three places to eat. They include a breakfast and lunch outpost, Lamill, in partnership with the pedigreed Los Angeles-based coffee roaster of the same name; Wit & Wisdom, a 110-seat “modern tavern” celebrating food from the Mid-Atlantic; and Pabu, an 80-seat Japanese-style izakaya, or pub. The last concept is inspired by Hana restaurant in Rohnert Park, California, a hangout for some of San Francisco’s top chefs headed by chef Ken Tominaga .
A look at the draft menus finds lobster corn dogs, oak-roasted sweetbreads, bison tenderloin and crab imperial at Wit & Wisdom. The restaurant will greet visitors with a dramatic flourish, in the form of an epic live fire up front. "Envision a Dante's inferno of chefs stoking wood fires in ovens, grills, rotisserie," says David Varley, Mina's corporate chef (who left Bourbon Steak in Washington to take the West Coast promotion).
Live scallops, a surf and turf roll, tempura crab and grilled duck with yuzu pickled peaches are among the dishes planned for Pabu, which will be headed by three of Tominaga's chefs from Hana and open after the other restaurants in February 2012. Mina has yet to tap a chef for Wit & Wisdom but says two of his three candidates are from the District.
Let the guessing commence.
Four Seasons Cafe
50 S Pickett St Ste 23, Alexandria, VA 22304