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Kevin Plank's whiskey company, Sagamore Spirit, debuted its distillery to great fanfare last week in Port Covington as the Under Armour CEO continues his transformation of the former industrial waterfront in South Baltimore.
Larger than the average spirit maker, the site holds a 27K SF processing center, a 22K SF distillery and a 120-foot-high water tower. The visitor center holds an interactive map that displays Maryland's commitment to rye whiskey production during the early 20th century. The tour gives guests a close-up look at how the distillery turns rye, corn and malted grains into alcohol.
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In addition to rye whiskey, which sells for between $32 and $72 per bottle, the visitors center sells Sagamore Spirit-branded glassware, clothes and food items.
Sagamore Spirit will expand this fall with the opening of a two-story restaurant and event space from Andrew Carmellini's NoHo Hospitality Group. Distillery president Brian Treacy said the type of restaurant has not been determined yet. Carmellini last month opened Italian steakhouse Rec Pier Chop House at Sagamore Pendry Baltimore, where he handles the food and beverage operations. Co-developed by Kevin Plank's Sagamore Development and Scott Plank's War Horse LLC, the Fells Point hotel is Montage Hotels & Resorts' second Pendry hotel and first one on the East Coast.
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Ruth's Chris Steak House Pier 5 has gobbled up more space in its Inner Harbor location.
Catering sales manager Catie Buffington said the $1M expansion and renovation includes three new rooms for private events. A private "wine room" features walls filled with 260 wines and can seat up to 12, while a two-room private events space can hold up to 120 guests. The rooms, which once belonged to the Pier 5 Hotel Baltimore, will help the steak restaurant attract more birthday parties, anniversary celebrations and rehearsal dinners, adding to its existing corporate clientele, Buffington said.
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By The Docks Seafood Restaurant is undergoing a renovation to give the Middle River establishment a nautical theme befitting a seafood eatery near the water, owner John Kannellopoulos said.
The downstairs sports a new look, with wood panels, a captain's steering wheel and canoe paddles hanging on the walls, while tables get the white-tablecloth treatment. Staff repainted the restaurant and added two new bars to to the two-level restaurant. The upstairs renovation, which includes new hardwood floors, should wrap up by Mother's Day, Kannellopoulos said.
"We wanted to give guests a nice dining experience," he added.
Known for its crab cakes, steaks and pastas, the restaurant last month started serving brunch on Saturdays in addition to Sundays.
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Iron Rooster will open its fourth location this summer when it takes over the former Greene Turtle spot in Locust Point's McHenry Row.
Known for its all-day breakfast — including the Instagrammable homemade pop tart — the restaurant has locations in Annapolis, Canton and Hunt Valley.
The restaurant will take up 7K SF at McHenry Row, a 20-acre mixed-use project from Mark Sapperstein's 28 Walker Development. It houses 250 apartment units, offices, a World of Beer and a Harris Teeter grocery store. Samos Greek Island Grill and Diamondback Brewing Co. opened within the last year.
Named one of the top 100 brunches in the country by Open Table, Iron Rooster also serves chicken and waffles, fried green tomatoes and other Southern comfort food.
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