Friday: Waterfront Kitchen opens in Fells Point

This could be a big one but we don't have much more to go now than the super cool logo. Opening Friday in the Living Classroom's Frederick Douglass-Isaac Myers Museum, the <a href="http://findlocal.baltimoresun.com/listings/waterfront-kitchen-baltimore">Waterfront Kitchen</A> will feature a menu of "spirited American cuisine" designed by Jerry Pellegrino of <a href="http://findlocal.baltimoresun.com/listings/corks-baltimore">Corks</A> that will "emphasize seasonal ingredients," some of which will be grown by students in Living Classroom's BUGS (Baltimore Urban Gardening with Students) program in a greenhouse located on the school's nearby Caroline Street campus. The new restaurant, which will seat 75 inside and 100 outside on a waterside promenade, is owned by Charles Nabit and Michael Klein. Levi Briggs has been named chef de cuisine of Waterfront Kitchen, which will be open for lunch and dinner, Tuesday through Sunday.

This could be a big one but we don't have much more to go now than the super cool logo. Opening Friday in the Living Classroom's Frederick Douglass-Isaac Myers Museum, the Waterfront Kitchen will feature a menu of "spirited American cuisine" designed by Jerry Pellegrino of Corks that will "emphasize seasonal ingredients," some of which will be grown by students in Living Classroom's BUGS (Baltimore Urban Gardening with Students) program in a greenhouse located on the school's nearby Caroline Street campus. The new restaurant, which will seat 75 inside and 100 outside on a waterside promenade, is owned by Charles Nabit and Michael Klein. Levi Briggs has been named chef de cuisine of Waterfront Kitchen, which will be open for lunch and dinner, Tuesday through Sunday.

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ABOUT THE BLOGGER


Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research — never the subject, always the control. He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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