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. The Fourth of July Celebration at Wit & Wisdom (200 International Drive, 410-576-5800, witandwisdombaltimore.com), 5:30 p.m.-9:30 p.m., will feature musical entertainment, a kids’ zone, a Heavy Seas beer garden and a menu of all-American picnic fare. The cost is $70 ($35 for children).
Pabu (725 Aliceanna St., 410-223-1460, pabuizakaya.com) is taking reservations for a Foodie Fourth of July Festival, a four-course family-style meal prepared by executive chef Jonah Kim and a trio of guest chefs from the Alexandria, Va.-based Neighborhood Restaurant Group. The cost is $65. The July Fourth dinner service will be followed by an “Industry After Hours” party from 9:30 p.m. to 11:30 p.m.
Chefs from the Bagby Restaurant Group are roasting pigs in the courtyard space between Fleet Street Kitchen and Ten Ten American Bistro. The Bagby Fourth of July Barbecue Block Party (1010 Fleet St., 410-244-1311, bagbys1010.com) also includes raw Chesapeake oysters, beer from Union Craft Brewing and bluegrass music. The cost is $55. [This event has been cancelled.]
But the biggest shindig looks to be at on the Topside Lounge and upper deck areas at the Rusty Scupper (402 Key Highway, 410-727-3678, rusty-scupper.com). The annual Independence Day Crab Feast, 5:30 p.m.-9:30 p.m., includes all-you-can-eat crab feast, music and picnic-inspired menu. The cost is $89.95 ($35 for children).Copyright © 2015, The Baltimore Sun