Over the weekend, Thames Street welcomed a new restaurant. Waterfront Kitchen is located on the first floor of the Living Classroom’s Frederick Douglass-Isaac Myers galleries, at the west end of Fells Point. The eatery’s “seed-to-table” concept ties in with the Living Classroom’s educational mission, and the menu – designed by Jerry Pellegrino of Corks Restaurant – will highlight seasonal ingredients. In fact, much of the produce will be provided by the foundation’s Baltimore Urban Gardening with Students (BUGS) program, which runs a greenhouse and gardens on Caroline Street tended by inner-city grade school kids.  

Owned by Charles Nabit and Michael Klein, the waterside restaurant will serve “spirited American cuisine,” such as Chincoteague oyster stew and roasted Maryland rockfish. Desserts are made in-house, with the exception of ice cream from local Taharka Brothers. Though there is a full bar, patrons will want to pay special attention to the wine list. Over 100 bottles are grouped by winery, with four to seven vintages – both red and white – representing over a dozen different vineyards. Whether you’re looking for a sensible wine to highlight a weekday meal, or a special occasion splurge, Waterfront Kitchen has you covered. Around 20 varieties are also available by the glass at prices ranging from $7–$15. Check out the list here (PDF).

Inside, huge glass windows provide a sweeping waterfront view, a great backdrop to the Patrick Sutton design. A bar, tables and banquettes seat 75, surrounded by exposed light wood and subtle colors. Outdoor heating makes another 100 patio seats available during all but the bitterest weather, giving an even more breathtaking water view, from Canton to Tide Point to the Patapsco River as it moves into the Inner Harbor. You can even arrive via water taxi (get off at stop No. 8).

The restaurant will be open for lunch (11 AM–2 PM) and dinner (5–10 PM) Tuesday–Saturday and Sunday brunch (11 AM–3 PM).

1417 Thames St.; 443-681-5310

Photos by Lan Pham