Loch Bar, a seafood restaurant, will open in the in the former Lamill space at the Four Seasons Hotel Baltimore this spring, according to Alex Smith of the Atlas Restaurant Group.
In his statement announcing the opening, Smith described Loch Bar as "a classic Maryland seafood house."
"Our goal is to provide a restaurant concept in Harbor East that shows the very best quality of what Maryland seafood is all about," he said.
The 85-seat restaurant will have a wide variety of seafood, a raw bar, and large selection of both craft cocktails & beer, along with charcuterie selections, sandwiches and entrees. Loch Bar will have one of the region's largest raw bars, according to Smith, who recently opened Azumi, a Japanese restaurant at the Harbor East hotel in the former Pabu space.
Loch Bar, which will be open daily for lunch and dinner, will have a nautically influenced interior design and a small stage for live music. An outdoor seating area will accommodate 75 patrons, Smith said.
He explained the restuarant's name in an email to the Baltimore Sun: "I grew up with Loch Raven in my backyard and spent time at my grandfather's up the LochView terrace. With the large amount of local seafood we are going to offer, it seemed appropriate."
Originally developed for the hotel by the San Francisco-based Mina Group, Lamill, along with the Japanese restaurant Pabu, closed in June.