Located on the ground floor of the Frederick Douglass-Isaac Meyers Museum on Thames Street in Fell’s Point, the Waterfront Kitchen takes full advantage of its water-view location. When you walk into the restaurant you'll see how the exposed beams and track lighting open up the space, giving the restaurant a loft-like feel to it. The glass-to-ceiling windows provide a great view of the Harbor and Fell's Point.
The Waterfront Kitchen prides itself on sourcing their ingredients locally and seasonably, when possible, coining their mission as seed-to-table. Long time local chef Jerry Pellegrino designed the menu and puts a heavy emphasis on local ingredients, including those grown by participants in a Living Classrooms program called BUGS (Baltimore Urban Gardening with Students). Many of the fresh ingredients incorporated in Waterfront Kitchen's dishes come from the greenhouse and gardens that BUGS' grade school children are responsible for maintaining.
The staff is friendly and attentive and the energy that comes from being the "new kid on the block" is apparent. They're open daily on Tuesday through Saturday, from 11:30am until 10pm (11pm on Saturdays). Appetizers range from $8-$18 and entrees will cost you anywhere between $16 and $42. The 120z. Grand Filet Mignon is the most expensive item on the menu. On Sundays they serve brunch from 11am-3pm with entree prices ranging from $9-$20.
One of the things that's great about the menu is that you get the option of customizing your meal (to an extent.) You can add toppings like the Hudson Valley Foie Gras or Crab Imperial, each for $10, to any of your menu choices. In addition, you can choose from 5 sauces, each for $2, adding even more creativity to the Waterfront Kitchen's masterpieces. The menu changes with the season, providing a great opportunity for patrons to come back again to experience more than just the view.