When one gets an invite to sample Wit & Wisdom’s Executive Chef Zach Mills’ and Lead Bartender Rob Garrison’s new fall menu items and cocktails, the response was an immediate yes. This Michael Mina tavern is the anchor restaurant for Baltimore’s Harbor East Four Seasons Hotel where each seat, whether at the bar or the dining room has a stunning view of the harbor.
With a new expanded menu of shareable plates, it was a tossup of the Anson Mills Hush Puppies with lemon crème fraîche, lobster vinaigrette and caviar or the Seared Foie Gras Waffle with blood orange marmalade with bourbon maple syrup. My choice was the hush puppies. When they arrived, they were crispy morsels, resembling little mountains topped with caviar rather than snow. Other starters for our party were the Split Pea Soup and the Pear and Endive Salad.
Read more and watch the slideshow at Dara Cooks /Baltimore Post Examiner
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