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By Richard Gorelick and The Baltimore Sun | August 23, 2012
PABU has recently introduced 'Satori,' a tasting menu designed specifically to give diners a foothold into the restaurant's izakaya-style dining. "With such an extensive menu, we really wanted to offer first-time visitors an easy way to taste signature items from every section so they can explore and discover what they like best," said PABU executive chef Jonah Kim. "The idea is to highlight some of our favorites ... so when diners return they have a base from which to be even more adventurous.
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Richard Gorelick and The Baltimore Sun | September 4, 2014
The former beverage manager at the Four Seasons Hotel Baltimore is suing the hotel's operator for wrongful or abusive discharge, harassment, gender discrimination and for creating a hostile work environment.  In the suit, Tiffany Dawn Cianci claims she was harassed repeatedly by her superiors and ultimately terminated after refusing to sell alcohol that she believed was acquired outside of Maryland law. She also cites what the suit called “humiliating”...
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | August 29, 2014
Alex Smith has revealed the name of and the executive chef for his Japanese restaurant at the Four Seasons Baltimore Hotel. The new restaurant's name is Azumi, and the executive chef is Eiji Takase.  Smith said that master sake sommelier Tiffany Dawn Soto will be assisting Azumi with its sake list and beverage program. Soto was the beverage director at Pabu, the original Japanese restaurant at the Four Seasons Baltimore. Developed for the hotel by the San Francisco-based Mina Group, Pabu, along with the coffee shop Lamill, closed in June.  Both spaces are being re-developed and will be operated by Smith's Baltimore-based Atlas Restaurant Group, which currently operates the Harbor East restaurant Ouzo Bay. Azumi is set to open in November.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | August 29, 2014
Alex Smith has revealed the name of and the executive chef for his Japanese restaurant at the Four Seasons Baltimore Hotel. The new restaurant's name is Azumi, and the executive chef is Eiji Takase.  Smith said that master sake sommelier Tiffany Dawn Soto will be assisting Azumi with its sake list and beverage program. Soto was the beverage director at Pabu, the original Japanese restaurant at the Four Seasons Baltimore. Developed for the hotel by the San Francisco-based Mina Group, Pabu, along with the coffee shop Lamill, closed in June.  Both spaces are being re-developed and will be operated by Smith's Baltimore-based Atlas Restaurant Group, which currently operates the Harbor East restaurant Ouzo Bay. Azumi is set to open in November.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 4, 2012
PABU, the second restaurant at the Four Seasons Hotel Baltimore, is set to open Tuesday night. See reactions and photos from pre-opening dinners . The dinner only restaurant is a first collaboration between Michael Mina, whose San Francisco-based restaurant group also developed the concept for Wit & Wisdom , the Four Seasons ' three-meal restaurant, and Ken Tominaga, owner and chef of Hana Japanese Restaurant in Sonoma County,...
ENTERTAINMENT
By Meekah Hopkins | August 6, 2013
Sometimes, keeping things bottled up is a good thing. A trend on the rise in the ever-evolving beverage scene is the bottled cocktail. D.C.'s scene has received press recently for having at least a half-dozen bars offering bottled cocktails.   Still, I appreciate the art of the drink: Watching a bartender mix magic before my eyes. We can probably agree that having a bottle slid down the bar, while all sorts of Western sexy, doesn't satisfy like the first glimpse of a made-in-the-moment masterpiece.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | June 23, 2012
Hardly anything at Pabu grabs you by the lapels. The last and latest restaurant to open at the new Four Seasons Hotel Baltimore, Pabu calls itself an "izakaya," the Japanese name for a drinking establishment that serves food. The izakaya craze has landed big-time in San Francisco, Los Angeles and New York, along with the inevitable squabbling about what defines a true izakaya. Essentially, an izakaya offers diners a menu of small plates from which they can order over a long, merry evening, and there's traditionally an emphasis on savory grilled and marinated items.
ENTERTAINMENT
The Baltimore Sun | June 9, 2014
Pabu is shutting down this weekend, but a new Japanese restaurant will be taking its place, according to operators. The small-plate format will be gone, replaced by a more traditional fine-dining concept. "Our number one priority is taking care of our locals," said Alex Smith, whose Atlas Restaurant Group is taking over the spaces currently operating as Pabu and Lamill in The Four Seasons Hotel Baltimore. "[Pabu] never did a great job of attracting the local crowd," he said. Smith, who owns Ouzo Bay, an upscale Greek restaurant in Harbor East, said that several Ouzo Bay customers who had seen news coverage of the Pabu closing told him they had never heard of Pabu.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 6, 2014
The Four Seasons Hotel Baltimore will overhaul two of its restaurants this summer. The hotel will replace Pabu, its Japanese restaurant, and Lamill, its coffee shop, with new restaurants run by the Alex Smith and George Aligeorgas, principals in the Atlas Restaurant Group, which operates the Harbor East restaurant Ouzo Bay. Smith is the grandson of developer John S. Paterakis, who owns the hotel through Harbor East Development Group, a subsidiary...
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 12, 2014
Lamill, the coffee shop at the Four Seasons Hotel Baltimore, which was to close on Saturday and reopen on Monday with a new name, will instead stay closed for months. The space will reopen later this summer as a full-service bar and restaurant, according to Alex Smith, whose newly formed Atlas Restaurant Group is taking over the Lamill space at the hotel and another that currently operates as Pabu. Smith said he will reveal plans for the new space, and its new name, soon. Smith said his plans for Pabu have not changed.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | August 8, 2014
  Otakon attendees will have someplace to head, after their full days of panel discussions, presentations and workshops at the Baltimore Convention Center. On Friday and Saturday, from 10 p.m. to 2 a.m., master sommelier Tiffany Dawn Soto is hosting a 21-and-over after-party and sake tasting at Dooby's in Mount Vernon.  Soto is no stranger to Otakon, where she presents on panels devoted to sake, whiskey and Japanese drinking culture. And if her name sounds familiar, it's because Soto was the sake sommelier at Pabu, the now-closed Japanese restaurant at the Four Seasons Hotel Baltimore.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 12, 2014
Lamill, the coffee shop at the Four Seasons Hotel Baltimore, which was to close on Saturday and reopen on Monday with a new name, will instead stay closed for months. The space will reopen later this summer as a full-service bar and restaurant, according to Alex Smith, whose newly formed Atlas Restaurant Group is taking over the Lamill space at the hotel and another that currently operates as Pabu. Smith said he will reveal plans for the new space, and its new name, soon. Smith said his plans for Pabu have not changed.
ENTERTAINMENT
The Baltimore Sun | June 9, 2014
Pabu is shutting down this weekend, but a new Japanese restaurant will be taking its place, according to operators. The small-plate format will be gone, replaced by a more traditional fine-dining concept. "Our number one priority is taking care of our locals," said Alex Smith, whose Atlas Restaurant Group is taking over the spaces currently operating as Pabu and Lamill in The Four Seasons Hotel Baltimore. "[Pabu] never did a great job of attracting the local crowd," he said. Smith, who owns Ouzo Bay, an upscale Greek restaurant in Harbor East, said that several Ouzo Bay customers who had seen news coverage of the Pabu closing told him they had never heard of Pabu.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 6, 2014
The Four Seasons Hotel Baltimore will overhaul two of its restaurants this summer. The hotel will replace Pabu, its Japanese restaurant, and Lamill, its coffee shop, with new restaurants run by the Alex Smith and George Aligeorgas, principals in the Atlas Restaurant Group, which operates the Harbor East restaurant Ouzo Bay. Smith is the grandson of developer John S. Paterakis, who owns the hotel through Harbor East Development Group, a subsidiary...
ENTERTAINMENT
By Meekah Hopkins | February 25, 2014
Forget those Winter Olympians. Baltimore just welcomed home another kind of champion, one I can totally get behind: a winning cocktail. Crowned the as the people's choice winner at Sunday's Ryes Up Against Cystic Fibrosis charitable gala, the Spiced Nashi is a spicy little number with a hint of springtime flavor that we all desperately need. Created by Pabu Izakaya's head bartender Nick Jones, the Spiced Nashi battled it out with 17 other bars and restaurants to earn his prize (by the way, the grand cocktail champion of the night was The Canal Street, created by Fleet Street Kitchen's Tim Riley)
ENTERTAINMENT
By Tim Swift, The Baltimore Sun | February 24, 2014
Pabu Izakaya, an Asian restaurant in Harbor East's Four Seasons Hotel, plans to reopen next week after being closed since late January because of water damage. Audrey Slade, director of public relations for Baltimore's Four Seasons Hotel, said the restaurant will reopen with a party on the evening of March 7. Normal service will resume on March 8. Slade said the damage was caused by a burst pipe brought on by the recent cold weather. The restaurant originally hoped to reopen in to seven to 10 days, but the repairs took longer than expected.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | May 9, 2012
PABU , the second restaurant at the Four Seasons Hotel Baltimore, is scheduled to open this week. The dinner-only restaurant is the first collaboration between Michael Mina, whose San Francisco-based restaurant group also developed the concept for Wit & Wisdom , the Four Seasons' three-meal restaurant, and Ken Tominaga, owner and chef of Hana Japanese Restaurant in Sonoma County, Calif. PABU is being described as a modern "izakaya," a term that translates, very loosely, as a drinking establishment that serves food.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 27, 2013
Baltimore restaurants at or near the Inner Harbor have put together all-inclusive package evenings. They're not cheap, but they give diners a front seat for the fireworks. You can watch the fireworks from your table on the Wine Market Bistro 's patio (921 E. Fort Ave., 410-244-6166, winemarketbistro.com), where the restaurant is hosting a three-course Fourth of July dinner, featuring grilled shrimp, seared Arctic char and cinnamon custard bread pudding. The cost is $35. A limited a la carte menu will be available, too. Wit & Wisdom and Pabu , the restaurants at the Four Seasons Hotel Baltimore, are promoting the panoramic views from their waterside location.
ENTERTAINMENT
By Kristine Henry,
The Baltimore Sun
| January 30, 2014
Pabu Izakaya in the Four Seasons Hotel Baltimore said on its website Wednesday that it will be closed for up to a week and a half because of water damage. "Please be advised that PABU has been closed temporarily due to damage caused by a water leak. We are working to resolve the issue as quickly as possible, but it may take 7-10 days before the restaurant is open for dinner service again," the site said. "PAB U will continue to provide the Baltimore community with great dining experiences throughout the closure by way of several pop-up events.
ENTERTAINMENT
By Allison Brickell, For The Baltimore Sun | January 22, 2014
The owner of exclusive Chicago restaurant Alinea recently sparked a national debate after he wondered on Twitter whether children might need to be banned from his dining room. The tweet came after a couple brought their infant to his establishment and the baby failed - for an extended period - to use an indoor voice. "I could hear it crying in the kitchen," chef/owner Grant Achatz, told "Good Morning America. " "We want people to come and enjoy an experience at Alinea for what it is. But we also have to be cognizant of the other 80 people that came in to experience Alinea that night.
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