Not huge changes, but Luminous, the restaurant at the Westin Baltimore Washington Airport, has replaced its original (since 2007) Pan-Asian and tapas concept with a full-on American menu.
Edward Kim, the much admired chef from Soigne, and later Saffron (as seen in this photo), is still executive chef, and Ed Evans is still in place as the food and beverage director.
On the new menu at Luminous--things like "72 Hr" short ribs with "too-much-garlic" mashers, micro-green salad, and open- flame bourbon reduction; pan seared sea scallops with smoked bacon, green onions, and lemon cream tossed linguini; and lobster with fried-apple risotto.
Meanwhile, a sister restaurant, Old Line Grille & Bistro at the Sheraton Baltimore Washington Airport, debuted a new menu just a few weeks ago.