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Pabu Closing

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Can't see why Pabu is closing and Wit & Wisdom is staying:

http://blogs.citypaper.com/index.php/...

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  1. I couldn't believe this when I read it today. Immediately following the news, my wife and I decided we needed to go in tonight for what will inevitably be our last meal there.

    It did not disappoint. Every dish we ordered was fantastic. I'm going to be very sad in never getting to have a "Happy Spoon" again.

      1. Here's link to the new restaurant plan in Pabu space:

        http://www.baltimoremagazine.net/2014...

        I can't agree with Alex Smith's reason why Pabu did not succeed in Baltimore - that izakaya was a tough concept for Baltimore. For me, Pabu was little bit of many Japanese styles while being below average to good at most thing as the menu comprises of limited items from izakaya (mostly good), robataya (poor), sushi (mostly good but quality of products and execution not consistent), and sake bar (very good).

        Several visits here with most recent visit yesterday, I left each time with my personal thought of regret that it would do much better if there was more focus: give Baltimore an authentic izakaya, robataya, or keiseki, and see what happens.

        3 Replies
        1. re: Kurtis

          I absolutely loved Pabu in the beginning, but it got tired for me, with a decline in the details as you mentioned.

          Also their month-long closing for the water pipe bursting couldn't have helped.

          I am looking forward to the new place, as I love Japanese food.

          1. re: hotel

            "but we're modeling it after the top Japanese restaurants in the country—Nobu, Morimoto, Zuma, Blue Ribbon."

            While these names are not my style or preference of high-end Japanese I am also looking forward to the new place.

            1. re: Kurtis

              That's a fair point and I didn't even consider that. However, Baltimore has a glut of "farm to table/new American" places and ANY deviation from the norm gets me excited!

        2. Oh that's a real shame. I liked the head sushi chef from Japan. He'd do these wonderful omakases.

          I remember when I first went I thought they were trying to model themselves on the Uchi restaurants in Austin and Houston, but they strayed far from that concept (search it out if unfamiliar, FANTASTIC), and I couldn't get a good bead on what Pabu was trying to do. The robata items were surprisingly disappointing compared to the sushi and some of the small plates.