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Annapolis' Blackwall Hitch to open first Baltimore location this fall

The dining room in Blackwall Hitch in Annapolis, photographed in February 2016. A Baltimore location will open this fall.
The dining room in Blackwall Hitch in Annapolis, photographed in February 2016. A Baltimore location will open this fall. (Joshua McKerrow / Capital Gazette)

Blackwall Hitch, a steak-and-seafood restaurant that started in Annapolis in 2014, will open its first Baltimore location in the Inner Harbor this fall.

The restaurant and bar will be located on the first floor of the former Candler Building at 700 East Pratt St., said Derek Fink, COO of Mid-States Management Group, which manages Blackwall Hitch. The restaurant signed the lease last week.

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Blackwall Hitch — which also has restaurants in Alexandria, Va., and Rehoboth Beach, Del. — identified Baltimore as its next location and had been looking for space a year, Fink said.

“Baltimore has a lot of great restaurants, a lot of tourism down on Pratt Street,” he said. “We feel like this location will attract a lot of folks from the city as well as surrounding jurisdictions.”

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Fink said, tentatively, he hopes to open the Baltimore location in October.

One of the Blackwall Hitch proprietors, James King, was a minority owner of The Rockfish, but King and his new partners have made a clean break with the old restaurant. They shut down operations for nine months, stripped the property down to its walls and started from scratch.

The 10,000-plus-square-foot restaurant will have a mezzanine, two bars, outdoor seating and approximately 350 seats, Fink said. The menu will feature seafood, steaks, cheeseburgers and flatbreads. Blackwall Hitch plans to host live music three to four nights per week, including a jazz-themed Sunday buffet brunch, according to Fink.

A common theme throughout Blackwall Hitch restaurants is striking décor, Fink said, which he described as “coastal themed” and “modern chic.” The Baltimore location will be no different.

“Our décor is a big part of who we are, and what we’re doing,” Fink said.

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