Four Seasons rooftop restaurant, Bygone, eyes late-2017 opening

The restaurant atop the Four Seasons Hotel and Residences Baltimore will aim to induce nostalgia for the 1920s and 1930s and offer sweeping views of the city when it opens this winter.

Known as the Bygone, the restaurant will serve a menu of upscale, classic American cuisine in a swanky space reminiscent of the Gatsby era 29 stories above Harbor East.

The sprawling restaurant will seat 325 guests across 10,000 square feet, including three outdoor terraces, a dining room with an open kitchen, full bar and lounge, and a mezzanine “whiskey library” and lounge hovering above the bar area. The restaurant, which is being designed by Bethesda-based Streetsense, is expected to open in November or December.

Atlas Restaurant Group, the company behind other high-end Harbor East restaurants such as Loch Bar, Azumi and Ouzo Bay, will manage the restaurant for H&S Properties Development Corp.

Atlas owner Alex Smith said the Bygone will focus on food first. The restaurant will serve lunch and dinner, as well as brunch on weekends. The menu is currently under development, and an executive chef has not yet been named.

Through the Bygone, Smith said he hopes to create one of the best restaurants in the city.

“We’re going to have a really elevated dining experience,” Smith said. “We’re going to do things tableside.”

From the restaurant’s balconies, diners will be able to take in views that stretch as far north as Towson, with the Francis Scott Key Bridge to the east and a bird’s-eye view of the Inner Harbor to the west.

Guests will be met with a westward view of the Inner Harbor upon their arrival to the Bygone. The restaurant’s main dining room sits to the right of the entry, with the bar, lounge and mezzanine to the left. The Bygone will also have the capacity to cordon off areas of the dining room to host private events.

The Bygone will mark the eighth restaurant in Atlas Restaurant Group’s portfolio when it debuts later this year. The group is also in the process of opening Tagliata, an Italian chop house in the former Fleet Street Kitchen space expected to open in late July.


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