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By Richard Gorelick and The Baltimore Sun | October 11, 2011
Wit & Wisdom posted announced an opening date, or at least mentioned an opening date in passing, on its Twitter page. Michael Mina's restaurant in the Four Seasons Hotel Baltimore is scheduled to open on Nov. 1. UPDATE (Oct. 12, 10:30 a.m.): A rep for W&W said the opening date has been re-set to mid-November.
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By Richard Gorelick and The Baltimore Sun | October 8, 2014
  The folks at The Food Market have truffles on their mind -- black truffles, white truffles, black and white truffles together.  Chef Chad Gauss will be featuring those lovely truffles at 7 p.m. Thursday in a "One-Night Truffle Dinner. " The four-course menu, plus dessert, will be served in the Hampden restaurant's lower-level communal dining space, The Private Kitchen -- which we were just waiting for the right time to tell you existed. This is that time. The four-course menu includes a black-truffle Brussels sprouts Caesar salad, a soy and white truffle tuna tartare, black and white lobster tail with risotto and truffled red meat with potatoes and rosemary.
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | July 24, 2013
Zack Mills has been named the new executive chef at Wit & Wisdom, A Tavern by Michael Mina, the everyday restaurant at the Four Seasons Baltimore Hotel. His first day in the position was Monday. Mills, a native of Davidsonville, is the third executive chef for Wit & Wisdom , which is operated by the San Francisco-based Mina Group. The opening chef, Benjamin Lambert, was replaced in June 2012 by Clayton Miller, who is leaving Mina for a job in Florida. "I'm extremely excited about the opportunity," said Mills, who has been with the Mina Group for five years and helped to launch the openings of Wit & Wisdom and Pabu, the Japanese restaurant at the Four Seasons Baltimore.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | October 6, 2014
The Four Seasons Food Truck Tour is coming to Baltimore.    Designed as a showcase for its culinary programs and for the individual chefs at its hotel properties, the Four Seasons' mobile unit is pulling into Baltimore on Monday for a weeklong stay as part of an East Coast tour that began in Boston on Sept. 15. In Baltimore, the truck will feature "street food" creations from Four Seasons Hotel Baltimore chefs Oliver Beckert, the hotel's executive chef, Zack Mills, executive chef for the hotel's main restaurant Wit & Wisdom , and Dyan Ng, the hotel's pastry chef.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | February 13, 2013
The Four Seasons invited me to a "virtual cocktail class" a little while back. It was fun. We were supposed to make the drinks at our desk, but I just pretended to. The presenters were Duane Sylvestre of the Four Seasons DC, Cory Cuff of the Four Seasons St. Louis and Adrian Ross-Boon. lead bartender at Wit & Wisdom in the Four Seasons Baltimore. Ross-Boon demonstrated how to make a Mad-Hatten, his twist on the classic, a combination of the Manhattan and the Rob Roy. He had an interesting answer when asked if the cocktail had a Baltimore "twist," he said he made it sweeter than he otherwise would have.
ENTERTAINMENT
February 26, 2013
Wine is the theme right now at Wit & Wisdom, inside the Four Seasons Baltimore, and assistant general manager Justin Yu, 27, has been there to oversee it all. As part of Baltimore's 10-day Winter Wine Celebration, which concludes on Sunday, Wit & Wisdom has been offering specials and events, along with more than 20 other restaurants. Yu, a native of Fremont, Calif., relocated to Harbor East in May after working for Four Seasons in Santa Barbara, Calif., and Seattle. "Winter Wine Celebration is a great way for people to explore the sometimes unknown and vast world of wine," he said.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | June 1, 2012
Four days after Tom Sietsema reported that Wit & Wisdom, A Michael Mina Tavern was looking for a new executive chef, representatives of the Mina Group could not confirm that executive chef Benjamin Lambert was being replaced. Sietsema's one-and-a-half star review of Wit & Wisdom in The Washington Post wasn't a pan exactly, but it probably wasn't the review that the San Francisco-based Mina Group wanted for their signature restaurant in the Four Seasons Baltimore Hotel, located in the Inner Harbor's Harbor East development.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | December 12, 2011
The Sunday review for Dec. 10 is of Wit & Wisdom, A Tavern by Michael Mina, the 365-day restaurant at the new Four Season Hotel Baltimore. The bottom line is it won't cost you anything to go in and take a look. Observing that Wit & Wisdom   in the Four Seasons Hotel Baltimore had perhaps an over-abundance of good ideas, I felt like Emperor Joseph II telling Mozart that the Marriage of Figaro had too many notes. But there is a lot going on at Wit & Wisdom. There's the attention-grabbing, room-dominating open wood-fire and rotisserie area, which looks more a stage set than it should.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | February 21, 2012
Chris Ford of Baltimore's Wit & Wisdom has been named "People's Best New Pastry Chef," a national award chosen by readers of Food & Wine magazine. Food & Wine, which has been naming America's best new chefs for 24 years, introduced a category for pastry chefs this year. In an online promotion for the new category, Food & Wine ran a poll in which readers were asked to select one pastry chef in each of the East, Central and West regions. The pastry chef with the most votes overall would win the honor.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 15, 2012
Chris Ford of Baltimore's Wit & Wisdom is the People's Best New Pastry Chef. The prize was based on a readers' poll in Food & Wine magazine. Food and Wine, which has been naming America's best new chefs for 24 years, introduced a category for pastry chefs this year. In an online promotion for its new category, Food & Wine ran an online feature called the People's Best New Pastry Chef , in which readers were asked to select one pastry chef each in the East, Central and West regions.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | August 16, 2014
A lot can happen in the first three years of a restaurant's life. Things can go haywire. Investors panic, managers quit and staff moves on. But sometimes, not often enough, wisdom prevails. The restaurant considers what works, what doesn't. It reacts, but doesn't overreact, to diners' responses, and it changes things, thoughtfully, gradually, confidently. If you believe in the capacity for change, head down to Wit & Wisdom, the principal restaurant at the Four Seasons Baltimore Hotel.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | July 22, 2014
Small Bites is a round-up of news and tidbits from Baltimore's dining scene The fun never stops for   Dead Rise Old Bay summer ale , the mammoth hit from Flying Dog Brewery. On July 31, Wit & Wisdom is hosting a Dead Rise party on its waterside patio to celebrate the release of the "The Dead Rise Old Bay Cookbook," which features recipes from the likes of Bryan Voltaggio, Spike Gjerde and Wit & Wisdom's own Zach Mills-- including grilled oysters with peaches, crab macaroni and cheese, catfish tacos, and Old Bay peanut brittle ice cream.
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
By Meekah Hopkins | April 8, 2014
I'm not sure whether the weather makes me want to drink in celebration of the new season or in escape from the old. Either way: It. Is. Spring, y'all. Ah, it's the return of outdoor seating, of live music, a nice breeze off the water, and light, airy sips of cooling cocktails. The only problem is that everyone's got the same plan. Take this past weekend, for example: People were practically falling out of the windows or off bar balconies soaking in every ounce of summer sunshine and beverages that they could.
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
Richard Gorelick and The Baltimore Sun | September 25, 2013
Chris Ford, whose inventive desserts have earned an avid following and widespread praise at the Four Seasons Hotel Baltimore, will be leaving his position as the hotel's pastry chef in October. Ford has accepted a job with the Thomas Keller Restaurant Group. Sometime after Oct. 11, his last day at the Four Seasons, Ford will be packing up his pastry bags and driving with his French bulldogs, Mac and Josephine, clear across the country to Beverly Hills, Calif., where he will be taking the position of pastry chef at Keller's Bouchon Bakery.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | December 16, 2011
It's the last full weekend before Christmas. Take a break from the shopping, trimming and preparations with, what else, some good pig meat. Midtown BBQ and Brew is scheduled to open on Friday. Tony Harrison, the co-owner and chef, was thinking about serving up a whole roasted pig every Friday, starting this Friday. Doesn't he know Sunday is National Sucking Pig Day? The last Baltimore Farmer's Market of the year is Sunday. This is the week to grab a Beef Barons pit-beef-and sausage combo sandwich without waiting in too long of a line, buy some garlands, wreaths and handmade ornaments, and to wish your favorite farmers and vendors a Merry Christmas and Happy New Year.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | August 16, 2014
A lot can happen in the first three years of a restaurant's life. Things can go haywire. Investors panic, managers quit and staff moves on. But sometimes, not often enough, wisdom prevails. The restaurant considers what works, what doesn't. It reacts, but doesn't overreact, to diners' responses, and it changes things, thoughtfully, gradually, confidently. If you believe in the capacity for change, head down to Wit & Wisdom, the principal restaurant at the Four Seasons Baltimore Hotel.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | July 24, 2013
Zack Mills has been named the new executive chef at Wit & Wisdom, A Tavern by Michael Mina, the everyday restaurant at the Four Seasons Baltimore Hotel. His first day in the position was Monday. Mills, a native of Davidsonville, is the third executive chef for Wit & Wisdom , which is operated by the San Francisco-based Mina Group. The opening chef, Benjamin Lambert, was replaced in June 2012 by Clayton Miller, who is leaving Mina for a job in Florida. "I'm extremely excited about the opportunity," said Mills, who has been with the Mina Group for five years and helped to launch the openings of Wit & Wisdom and Pabu, the Japanese restaurant at the Four Seasons Baltimore.
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.
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