|
CAPTIONS
Wit & Wisdom
Benjamin Lambert, Executive Chef at Wit and Wisdom, a restaurant in the new Four Seasons hotel in Harbor East, holds the roasted chicken in a copper pan. (Barbara Haddock Taylor, The Baltimore Sun /November 3, 2011)
Benjamin Lambert, Executive Chef at Wit and Wisdom, a restaurant in the new Four Seasons hotel in Harbor East, holds the roasted chicken in a copper pan. (Barbara Haddock Taylor, The Baltimore Sun /November 3, 2011)
Four days after Tom Sietsema reported that Wit & Wisdom, A Michael Mina Tavern was looking for a new executive chef, representatives of the Mina Group could not confirm that executive chef Benjamin Lambert was being replaced.
Sietsema's one-and-a-half star review of Wit & Wisdom in The Washington Post wasn’t a pan exactly, but it probably wasn’t the review that the San Francisco-based Mina Group wanted for their signature restaurant in the Four Seasons Baltimore Hotel, located in the Inner Harbor's Harbor East development.
Wit & Wisdom gets roughed up a bit by the influential critic in the review. Still, not many readers could have seen the surprise ending coming. "Shortly before this review went to press,” Sietsema wrote, “Mina reached out to say he intended to name a new executive chef.”
The first of three concepts produced for the $200 waterfront luxury hotel, Wit & Wisdom opened in November 2011, followed by a European cafe named Lamill. The third concept, a Japanese small-plates restaurant named Pabu opened just last month.
Sietsema's one-and-a-half star review of Wit & Wisdom in The Washington Post wasn’t a pan exactly, but it probably wasn’t the review that the San Francisco-based Mina Group wanted for their signature restaurant in the Four Seasons Baltimore Hotel, located in the Inner Harbor's Harbor East development.
The first of three concepts produced for the $200 waterfront luxury hotel, Wit & Wisdom opened in November 2011, followed by a European cafe named Lamill. The third concept, a Japanese small-plates restaurant named Pabu opened just last month.
