Atlas Restaurant Group Presents Maximón at Four Seasons Hotel Baltimore
“At Four Seasons, we believe that life is truly richer when we connect with the people and world around us. We do this through connection, character and craftsmanship,” says Beverly Magee, General Manager of Four Seasons Hotel Baltimore. “We are thrilled to once again partner with the Atlas Restaurant Group because they too endeavour to deliver exceptional experiences.”
One of four dining concepts at the Hotel, Maximón will be its signature restaurant offering Latin American cuisine. To lead the kitchen, Atlas Restaurant Group has chosen Executive Chef Colin King. King first became interested in Mexican cuisine when he had the opportunity to work at Oyamel Cocina Mexicana in Washington, DC. Most recently, he served as the director of culinary operations with New York restaurant group Empellon where he oversaw operations of four Mexican-inspired restaurants.
Maximón draws inspiration from South American cuisines with a Mexican focus. The theme is infused throughout the cuisine, cocktails, private tequila tasting room where guests can blend their own bottles of tequila, and 175-seat interior designed by Baltimore’s own Patrick Sutton. Highlighting stone architecture, wood and marble furniture, and lush greenery, the 8,000-square-foot main dining room boasts a large bar and lounge, and a stage for live Latin American performances. French doors open up to the 125-seat exterior featuring a Spanish-style courtyard, fountains and a waterfront outdoor bar.
Maximón is located in the lobby of Four Seasons Hotel Baltimore, 200 International Drive, Baltimore, Maryland. Breakfast is served every day 7:00-10:30 am; lunch is served every day from 11:00 am to 3:00 pm; dinner is available Sunday–Thursday 4:00–10:00 pm, and Friday and Saturday 4:00 pm -12:00 midnight.