Press & Events

What will restaurants look like? With Alex Smith, Founder & President of Atlas Restaurant Group, and CBRE SVP, Restaurant Practice Leader - Emerging Concepts Jessica Curtis

Courtesy Julian Marucci, chef, Tagliata, Baltimore Using red wine in place of water adds flavor, body and color to this pasta dough. It works well in heartier meat-sauced dishes like Marucci’s braised beef ragù. Imported 00 flour, also called doppio zero, is made with fine-ground durum wheat that lends a nice al dente bite to pasta. If you can’t find it, you can substitute high-quality, all-purpose flour.

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.