Our Story

Founded in 2012 with the opening of Mediterranean kouzina Ouzo Bay in Baltimore’s Harbor East neighborhood, Atlas Restaurant Group now includes Azumi, The Bygone, The Elk Room, Harbor East Delicatessen & Pizzeria, Italian Disco, Loch Bar in Baltimore and Boca Raton, FL., Ouzo Bay in Baltimore and Boca Raton, FL., and Tagliata.

Following five years as a professional lacrosse player, including winning a gold medal with Team USA, and inspired to pursue a career in hospitality by his grandfather’s immense success with Baltimore’s H&S Bakery, Alex got his start operating a Häagen-Dazs franchise in Baltimore’s Harbor East neighborhood. His younger brother Eric began working for the group as a bartender, before joining Atlas Restaurant Group as Managing Partner and overseeing the restaurants’ impressive beverage programs.

Our Properties

With each restaurant, Atlas Restaurant Group provides an unparalleled experience that is redefining Baltimore’s culinary culture. With a variety of concepts and cuisines, the common thread between Atlas restaurant’s is the integrity of product sourced from around the world. Japanese concept Azumi receives fish flown in from Japan’s famous Tsukiji Market. Seafood tavern Loch Bar has the area’s largest oyster program. The Choptank purchased their own crabbing boat to source blue crabs from the Chesapeake. Italian chophouse Tagliata cures their own charcuterie in-house. Mediterranean concept Ouzo Bay receives seafood flown in from around the world each morning.

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Our Team

Alex Smith


Aaron Taylor

Corporate Chef

Eric Smith


Joe Sweeney

Director of Marketing

Brian McCormack

Director of Operations

Don McCafferty

Director of Hospitality

Sheila Bowling

Director of Human Resources

Tracey English


Theresa Donnelly

Director of Procurement

Hillary O’Neil

Design & Marketing

Sara Faulkner

Music Booking Manager

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