“Summertime, and the
livin’ is easy.” Well, it sure is a whole lot better at Wit and Wisdom’s Wit on
the Water patio overlooking Baltimore’s inner harbor. Executive Chef Zack Mills has added a new
outdoor kitchen with its own smoker and raw bar. There will also be a pig roast
on Fridays, Saturdays and Sundays in addition to live entertainment on
Thursdays and Sundays, making Wit on the Water the prime destination throughout
the summer and into early fall.
Guests are invited to
“shuck it, shake it and smoke it” with shellfish and bivalves from local and
regional waters, light and breezy cocktails created by master mixologist Aaron Joseph
and of course the pulled pork and brisket from Chef Mills. The festivities kick
off daily at 4:30 p.m. on Wit on the Water’s 85 seat patio. Even during the dog
days of summer, guests enjoy the breeze off the water, the shade of the
canopied tables and a tremendous view of the harbor’s waterway and of course,
libations and wondrous edibles. Read the full story and view the slideshow at Dining Examiner.com
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