Try digitalPLUS for 10 days for only $0.99

Baltimore Diner

Entertainment Food & Dining Baltimore Diner

A change of plans for Lamill space at Four Seasons Hotel

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. It will reopen later this summer, following a $500,000 renovation, as a fine-dining Japanese restaurant -- the small-plate concept will be gone, replaced by a more traditional approach, inspired by such prominent Japanese restaurants as Nobu, Morimoto and Blue Ribbon Sushi Bar & Grill.

The closings of Pabu and Lamill, both of which were developed for the Four Seasons by the San Francisco-based Mina Group, were announced on June 7. Wit & Wisdom, the hotel's anchor restaurant, continues to be operated by the Mina Group.

Along with his business partner, George Aligeorgas, Smith owns the Harbor East restaurant Ouzo Bay.


Copyright © 2015, The Baltimore Sun
Related Content
  • Four Seasons Hotel Baltimore [Pictures]

    Four Seasons Hotel Baltimore [Pictures]

    The Four Seasons Hotel Baltimore opened in November 2011. The Harbor East hotel offers 256 lavish rooms, 11 spa treatment rooms, an elevated deck and infinity pool with views of the Inner Harbor and three restaurants, including Wit & Wisdom — a tavern by Chef Michael Mina. Read more about the hotel...

  • Fine-dining Japanese restaurant to replace Pabu at Four Seasons

    Fine-dining Japanese restaurant to replace Pabu at Four Seasons

    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.