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The design for The Choptank at the Broadway Market shows an upscale eatery designed to mesh the old with the new in historic Fells Point.
A rendering of the seafood restaurant was released this week by the Atlas Restaurant Group and its partner in the project, the Captain James Landing restaurant. The plans show a 275-seat indoor and outdoor space with several casual areas outside to allow smaller groups to socialize and gather.
The restaurant is expected to open next year in the south shed of the historic Broadway Market by the Atlas Restaurant Group, whose other restaurants include the Bygone, Ouzo Bay, Tagliata and Italian Disco in nearby Harbor East.
The project is moving forward as a $3.2 million redevelopment of the north shed of the market is in full swing to convert it into a food hall with 11 vendors by early next year. The Choptank will then begin to take shape in the south shed. The south shed will be gutted and redeveloped to include a large outdoor courtyard facing the waterfront with an ivy-draped hedge, fire pits and groups of Adirondack chairs. Atlas President Alex Smith, his brother, Eric Smith, and Billy Tserkis, owner of Captain James, are leasing the building from the Baltimore Public Markets Corp.
“The investment we are making into the courtyard alone will make it one of the most unbelievable outside spaces in the city,” said Alex Smith, president of Atlas Restaurant Group, on Wednesday. “We feel that The Choptank will be a catalyst for change in Fells Point and the historic Broadway Market.”
Designer Patrick Sutton created The Choptank’s look. Sutton’s signature work is located nearby in interiors of the Sagamore Pendry hotel at the former recreation pier in Fells Point that was redeveloped by Sagamore Development. He has worked with Atlas before: Sutton designed the interiors of Tagliata and added finishing touches to the Bygone, which opened last year at the top of the Four Seasons hotel and residences in Harbor East.
The menu at The Choptank will center on Maryland seafood including steamed crabs, oysters and rockfish.
“As far as the market, we are keeping the historic integrity of the building which is beautiful and we have something really special planned for the interior, which will set this crab and seafood house apart from any others in the city,” Smith said.
Melody Simmons – Reporter, Baltimore Business Journal Sep 5, 2018, 12:09pm EDT