Press & Events

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you're whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reason—and worth mastering.

Perhaps over the past year, when going to an actual bar hasn't always been possible, you've filled out your home bar. You may have already mastered a few classic cocktails, but if you're looking to round out your repertoire, try getting some inspiration from the pros. That way you can impress guests when it's safe to have people over again (and you can impress yourself any night of the week). We spoke with bartenders, bar managers, and chefs about the cocktails they think everyone should have in their repertoire. Here's a great place to start:

In the world of dining, there are few dishes that signal “I’m splurging” more clearly than a gorgeously arranged seafood tower. Loaded down with ice and piled high with oysters, lobster, crab, shrimp, and more fruits of the sea, these towers are often as aesthetically pleasing as they are delicious. Looking to ball out on a seriously great seafood tower? Look no further than these 8 Houston restaurants, all boasting seafood towers that range from simple and affordable appetizer options to seriously massive, shareable works of art.

Even though it isn’t exactly a Gulf staple, Houston restaurants still boast plenty of ways to get a luxurious lobster fix. The city’s restaurants know that Houstonians love a top-quality splurge, and which means that they’re flying in the best lobsters from the East Coast and preparing them in both classic and seriously decadent ways. Whether in search of a buttery roll loaded down with Maine lobster, an extra-special lobster bisque, or something wild and chicken-fried, these excellent lobster dishes will certainly satisfy a craving.

Atlas Restaurant Group is headed to the Annapolis waterfront. The Baltimore-based restaurant group said Wednesday it has plans to open a second location of The Choptank, a crab house concept, in Maryland's capital city next year. The seafood restaurant will occupy prime space on Ego Alley, part of the waterfront City Dock in downtown Annapolis. The 16,000-square-foot space at 110 Compromise St. used to be home to Fawcett Boat Supplies before a substantial renovation overhauled the building for a mixed maritime and retail use.

Chefs are looking to trending potato-centric dishes to drive consumer excitement

Vermouth is a spirit that many drinkers have at home, but some aren't quite sure how to use it. For those who are unfamiliar with the aperitif, vermouth is a fortified wine infused with herbs and spices. There are two main styles: dry (light-bodied with floral, fruity, and herbal notes) and sweet (medium-bodied, red in color, fruitier on the palate, and significantly sweeter than the former). Sweet vermouth may even exhibit vanilla, caramel, and cocoa flavors. For fans of prominently herbaceous drinks, dry vermouth is a key ingredient in many iconic cocktails, perhaps most famously the classic martini. Just add gin and your choice of olives or a lemon twist. Set your home bar up for success with these bartender-approved best bottles of dry vermouth.

A Baltimore Restaurant Group Gets Its Hands Dirty

Monarque features a design by Baltimore-based Patrick Sutton Patrons are temporarily transported to France at Monarque, a steakhouse and dinner theater that debuted last month in Baltimore’s Harbor East area. Locally based Patrick Sutton oversaw the interior design of the 135-seat venue, which includes a main dining room, bar, and 20-seat private dining space. The new F&B concept marks Atlas Restaurant Group’s 14th property in the Maryland city, and it occupies the former site of an office space within a warehouse building. Acknowledging the renovation and re-emergence of the 19th-century structure, Monarque takes its name from the monarch butterfly, a symbol of transformation and new opportunity.

Baltimore-based Atlas Restaurant Group opened Monarque in the city’s Harbor East neighborhood Oct. 26. The latest addition to the Atlas portfolio (which includes Best of Award of Excellence winners Tagliata and Bygone) combines a nightlife venue with a French steak house, featuring whimsical acts alongside a serious wine list.

What’s your favorite restaurant? Chances are, you love this spot not just for its food, but for the experience: the service, the atmosphere… all the bells and whistles that make eating there feel unique. Though you may not be able to duplicate all these things at home (not to mention the convenience of being served) when eating out isn’t possible, you can still make your eating experience special—whether you cook your own meal or opt for delivery. Here, restaurant experts share their best tricks to make dining at home more exciting.

Visit Baltimore, the official destination sales and marketing organization for Baltimore, announced today that it will offer Diversity, Equity and Inclusion trainings for Baltimore tourism and hospitality leaders. The organization will offer six trainings starting in late October through the end of the year.

“We are looking forward to proving the same excellent live music and fun atmosphere. The Admiral’s Cup is an iconic, historic bar, loved by many and I could not imagine partnering with a group more committed to the city than Atlas.”

Houston Restaurant Weeks at Loch Bar This morning we take a peak at the menu over at Loch Bar in Houston

Inside the kitchen of Monarque, a high-end French restaurant from the Atlas Restaurant Group, the chef is figuring out how to do fine dining in the middle of a pandemic. With the need for social distancing, there’s fewer people to do more work. Suppliers may run out of basic ingredients like meat and radishes. After-dinner cheese carts and shared plates seem less luxe and more like a potential safety hazard. “You’ve got to rethink everything,” said Marc Hennessy.

You bought a spirit or liqueur because a cocktail recipe called for a very minute amount. Now you’re stuck with the remaining 9/10ths of the bottle and what to do with it. No worries. Thrifty bartenders weigh in with tips and recipes for getting every last drop out of an underutilized ingredient so it doesn’t gather dust on your bar shelf.

The thin slices of Granny Smith apples stacked like stairs atop the Kitsune cocktail at Baltimore’s The Elk Room are more than just a pretty, skewered garnish. “The nine apple slices represent the nine tails that a kitsune, or fox in Japanese, would gain for every hundred years before turning gold at age 1,000 and ascending to heaven,” explains head of mixology Andrew Nichols, who was inspired by Japanese ingredients, culture, and folklore when he created the popular cocktail.

Atlas Restaurant Group is expected to open five more restaurants in Baltimore and Washington, D.C. by the start of 2021

While it’s known for its palatial homes and immaculately manicured landscapes, the River Oaks area is also home to some of Houston’s most exciting and satisfying restaurants. Here are our favorites in and just around the neighborhood (we’re defining the area for these purposes as west of Kirby Drive, north of Richmond Avenue, east of the 610 Loop, and south of Memorial Drive).

Baltimore had no shortage of city-shaping real estate projects last year, from major leases to building sales to new construction adding apartments, nonprofits and more. But a select few stood out to us from our list of 25 winners this year. Here are the BBJ's superlative honorees for the 2020 Best in Real Estate Awards.

It’s summer in the city, and this East Coast native is seriously nostalgic for family road trips through New England peppered with pit stops at roadside shacks for steamers, fried clams, and of course, lobster rolls. Proust had his madeleine and I, the lobstah roll, one bite of which evokes fond memories of my beloved maternal grandmother, for this buttery, lux delicacy was her absolute favorite food. And because I adored her, the lobster roll—simple yet elegant, classy yet understated (much like Gramma)—became one of my favorites. COVID-19 means no trips back East this season, but fortunately these five Houston restaurants have helped satisfy my lobster roll cravings.

Dining has changed, and owners are getting creative to keep customers safe by adapting the restaurant experience.

The Baltimore area ended 2019 with a more robust skyline, major leases signed by companies coming to town, impressive renovations of historic buildings and innovative developments primed to help revitalize entire neighborhoods. As we persevere through an unprecedented, challenging year for local real estate, we’re eager to celebrate those successes. For this year’s Best in Real Estate Awards, we’ve picked a range of 2019 projects and deals that are now (or will soon be) serving everyone from low-income renters and city school students to football fans and luxury view seekers. Our awardees were borne from unique visions brought to life by teams of developers, architects and builders, inspiring collaborations between state agencies, nonprofits and the private sector that brought buildings into the 21st century, and leases and sales that should inspire some optimism about the regional strength of commercial and industrial real estate.

Restaurant owners remain fearful that the coronavirus will close their business once and for all. Atlas Restaurant Group CEO Alex Smith joins Yahoo Finance’s On The Move to assess the future of the food industry and potential plans of reopening.

Delaware men's lacrosse has a motto: well done is better than well said. It applies to many things about being a college lacrosse player. Being diligent in practice, working hard in the weight room, excelling in class. But more importantly, it applies to life after college lacrosse. Two alumni of the program, brothers Alex and Eric Smith, are embodying that mindset during the global COVID-19 pandemic. The Smith brothers are co-owners of Atlas Restaurant Group, operating 15 different restaurants in both Baltimore and Houston with plans to open five more and expand to Washington, D.C. Weighing the long-term economic survival of the business in the face of a lockdown, and hoping to ensure that there were still jobs to come back to one day, they made the difficult decision to furlough the majority of their workforce.

The heated debate over when to restart the economy has obscured an issue that could prove just as thorny: How to do it.

Find Out About Atlas Restaurant Group's Latest Weekly Grocery Giveaway For Restaurant Workers And The Hospitality Community

Baltimore Magazine's best restaurants issue is out now with a list of the 50 best spots in Baltimore. Azumi Restaurant was named "the best place to belly up to the (sushi) bar". Chef Alisher Yallaev and general manager Ian Shamosh joins us to talk about it.

How to find these secretive spots and which of their signature drinks to sample

Gameday cocktails sure to score a touchdown Jonathan Jones, Head Mixologist for Loch Bar, stopped by Great Day Houston with easy drinks to make at home.

On Thursday, Cross Street Market developer Arsh Mirmiran of Caves Valley Partners (CVP) and architects from Brown Craig Turner (BCT) revealed plans to Baltimore City Planning Department’s Urban Design and Architecture Advisory Panel (UDAAP) for the exterior of Watershed, the seafood restaurant by the Atlas Restaurant Group that will occupy the S. Charles St. entrance to the market. The design features a long rooftop deck that stretches the entire length of Watershed’s 5,200 sq. ft. interior space.

Many of of Baltimore’s movers-&-shakers got the first look at Maximón, the newest member of the Atlas Restaurant Group family, at a couple of preview parties held at the new restaurant located in the Four Seasons Baltimore Hotel.

The process behind Greek Christmas cookies is discussed by a Baltimore-based pastry chef.

When it comes to new restaurants, this year has been an exceptional. Overall, the city’s restaurants continue to build on the momentum of 2018 when newcomers like UB Preserv, Indigo, and Blood Bros. BBQ all opened and went on to garner national attention in the year that followed. At a time when it’s become easy to complain about well-funded out-of-towners crowding out independent operators, this year’s crop of new restaurants demonstrate that locally owned businesses still lead the way in creativity and overall quality. Of course, this list also makes room for a couple of establishments that started outside the Lone Star State — after all, good is good. As always, this list strictly adheres to restaurants that opened in the calendar year of 2019. It’s also based on impressions formed during multiple visits, which excludes a restaurant like Guard & Grace that might have made this list if I’d had more time to visit it. Teasing out themes can be tricky, but a couple do emerge. First, I’m pretty happy there’s lot of new pizza options; five of this year’s restaurant serve traditional pies and one more just introduced a Sicilian variation. Restaurants with something new to add to the conversation about two of Texas’ most popular cuisines, barbecue and Tex-Mex, also make the list. Warm, knowledgeable service, desserts that are more than an afterthought, and comprehensive beverage programs all elevate some restaurants over others.

Houston is America’s restaurant boomtown. What started as a slow simmering of greatness has come to a full blown boiling point these last few years, and the trend of gastronomic hotness only continued in 2019. This year’s freshman class of restaurants is a mashup of familiar faces and out-of-towners, with a madly delicious dining concept that’ll take you to Madrid, a hot new food hall where the focus is on the chefs, a playful BBQ pop-up turned brick-and-mortar spot that was totally worth the wait, a powerhouse steakhouse catering to the baller type, and a boatload of seafood concepts that manage to standout in this meat-loving city.

Two Become One • Party at The Bygone & Maximón

The Choptank will be partying all night until 4am! Grab your tickets ASAP for premium open bar, standing buffet and passed hors d'oeuvres. Food will be served until midnight. We'll have live music from the legendary Speakers of the House. We are also going to have a heated tent around our outdoor patio to ensure there's plenty of room for everybody!

Plus, the former Brewer's Art chef shares where he likes to dine out and thoughts on the farm-to-table trend.

WITH its boundary -pushing art scene, exciting foodie movement and booming brewing industry, Baltimore is fast becoming one of the USA's most intriguing city break destinations.

Since first expanding to the historic Bagby Furniture Company building on Fleet Street in 2017, Atlas Restaurant Group has debuted Italian chophouse Tagliata, old-school pizza shop Italian Disco, and dimly lit speakeasy The Elk Room on the property. Come winter, the back of the courtyard that all three concepts share will house an illuminated marquee welcoming guests to Monarque—the group’s latest concept that takes inspiration from a classic French brasserie and dinner theater.

Atlas Restaurant Group president Alex Smith joins Sloane…or should we say Sloane joins Alex? That’s because they’re sitting in the newest addition to Atlas’ collection of fabulous restaurants, Choptank. Alex fills us in a bit about Atlas, and what they go for with each of their eateries.

Ouzo Bay is always busy, teeming with servers and managers along with crowds of people eating, drinking, and chatting beneath the striking coral-like installation hanging from the ceiling. The bar, with its shimmering gold backdrop, is never less than stuffed.

Well deservingly known as Charm City, the views are phenomenal, the food is fantastic and the people are super friendly. Discover the very best of the city in a weekend with our ultimate travel guide, featuring what to do, see and eat in Baltimore.

Featuring one of the region’s largest raw bars, Loch Bar (4444 Westheimer Road, 713.904.1310, lochbar.com) will soon settle in River Oaks District as sidekick to Ouzo Bay from Baltimore’s Atlas Restaurant Group. The upscale seafood tavern will offer oyster varieties from coast to coast, Maryland crabcakes and meatier entrees (bone-in pork chops with braised kale, pommes Anna and pork au jus sauce, pepper-encrusted ribeye, whole lobster) along with an extensive roster of whiskeys.