The spectacular view of the waterfront hits you first, and then Michael Mina’s interpretations of comfort food classics with an Eastern seaboard influence soon take over. Watch Executive Chef Zachary Mills and the team fire up meats and seafood from the open kitchen’s live-fire grill and rotisserie while enjoying classic hand-crafted cocktails in Harbor East.
Favorites include the daily selection of Chesapeake Oysters, Egg Yolk & Ricotta Raviolo, Mossy Creek Farm Rib Eye, Michael’s Maine Lobster Pot Pie and The Maryland Blue Crab Tasting.
Sundays, 9:00am – 2:00pm.
$64 adults | $34 children (12 and under), exclusive of tax & gratuity.
Enjoy Wit & Wisdom’s artisan-inspired, interactive Sunday Brunch Buffet featuring live music, a carving station featuring one meat and one fish entrée, make-your-own omelet station, raw bar and more delicious new items that combine the best of breakfast and lunch at Four Seasons Hotel Baltimore.The action stations indulge the palate, and highlight seasonal favorites from some of the region’s most celebrated purveyors, such as braised Catoctin Mountain Farm pork shoulder and roasted Mossy Creek Farm prime rib along with sea-to-table dishes such as benne seed–crusted albacore tuna and roasted Atlantic salmon. A selection of brunch classics including belgian waffles and buttermilk pancakes, biscuits and gravy, baked eggs florentine, fresh fruit and yogurt parfaits are also available. Enjoy your favorite picks from the bay at the tavern’s impressive raw bar featuring a bounteous array of shellfish with a fresh selection of local flavors including Old Bay–poached shrimp and Chesapeake oysters on the half shell topped with a Champagne mignonette. Executive Pastry Chef Dyan Ng adds her sweet yet savory touch to the brunch menu with several mouthwatering desserts including a vanilla rice pudding, bread pudding, seasonal cobbler and a variety of classic French pastries. Fit for a family, pint-sized patrons can enjoy a special kids bar featuring childhood favorites including mac ‘n’ cheese, PB&J, and chicken tenders.
1/2 PRICE WINE ON SUNDAYS
Every Sunday, all full bottle purchases are 50% in the dining room from 5:30 PM – 10:00 PM. It’s a great opportunity to explore Wit & Wisdom’s extensive list of American wines with European accents.
Celebrate a special occasion with us at our classic American Tavern located on the water in the Harbor East neighborhood—fast becoming the place to be for a fine dining experience. Our Host will work with you in person to plan your private event.
A native of Davidsonville, Maryland, Mills graduated from The French Culinary Institute in 2007. After graduation Mills began working in various kitchens including Four Seasons Hotels and Resorts. Soon after he joined Four Seasons, Mills began working for the Mina Group at Four Seasons Hotel Georgetown and has enjoyed working with the prestigious hospitality group, under the direction of Michael Mina, for more than five years. In April of 2012, Mills took the position of executive sous chef for the Mina Group, overseeing the region’s culinary operations, including the openings of PABU in Baltimore, The Handle Bar in Jackson Hole, Wyoming, and most recently Pub 1842 in Las Vegas.
At Wit & Wisdom, Mills has played an instrumental part in the restaurant’s recently revamped menu, which offers a progressive twist on traditional tavern food. As executive chef, Mills will be responsible for overseeing staff as they carry out the breakfast, lunch and dinner services at Wit & Wisdom, as well as Four Seasons Hotel Baltimore’s 24-hour room service. Following a recent update of the menu, Mills plans to keep the momentum going at the restaurant by bringing fresh ideas and new flavors to the table at Wit & Wisdom. Having been lucky to develop his talents under the direction of Michael Mina, Mills plans to foster a similar environment in the kitchen of Wit & Wisdom that allows staff to maximize their creativity and reach their full potential.
Having watched Maryland’s food scene grow during his years in the industry, Mills has a deep understanding of the region’s cuisine and a great respect for what Baltimore’s chefs are doing and the level of passion they exude. With his close ties to the community, Mills maintains strong relationships with the area’s top farms and looks to continue to grow the restaurant’s relationships with additional local purveyors.