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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, Tagliata, The Elk Room, Harbor East Delicatessen & Pizzeria, Italian Disco, The Lollipop, Ouzo Beach, The Choptank, Loch Bar in Baltimore, Houston, TX and Boca Raton, FL., Ouzo Bay in Baltimore and Houston. TX.
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.
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 sources 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. The Bygone has the state’s largest whiskey list. French steakhouse Monarque dry-ages their own steaks in-house. Maximón has the area’s largest agave spirits selection behind the bar. Atlas Farms provides sustainable, organic produce to all of Atlas’ Baltimore properties.