Epicure

Michael Mina may not be as well known in Baltimore as he is on the West Coast, home to the majority of his restaurants, but with the opening of Wit & Wisdom in the Four Seasons Hotel (and Asian-themed Pabu in February), the acclaimed chef and restaurateur has officially commenced his charming of Charm City. Wit & Wisdom is set at water’s edge along the harbor, but the views are equally appealing inside with its sexy bar scene, sleek wood-tone furnishings and open-air kitchen. Entrées on executive chef Benjamin Lambert’s Chesapeake-centric dinner menu are cleverly divided into various cooking methods— “griddled in cast-iron skillets” (skate wing) to “slow-cooked and braised” (a garlic-rubbed lamb shoulder). Appetizer- wise, there’s house-made charcuterie on the menu (natch), but also a “Baltimore coddie fritter” and a lobster corn dog served with mustard crème fraîche that makes you forget any similarities to its county fair cousin. Open for breakfast, lunch and dinner daily. 200 International Drive, 410-576-5800, witandwisdombaltimore.com —J.S.

Is it a tavern, café or bistro? Ten Ten, the sophisticated spin-off of the adjacent Bagby Pizza Co., turns out to be a combination of all three. Its café/bistro side reveals itself during lunch with a menu featuring quiche, salads and a roster of sandwiches ranging from a smoked turkey muffaletta to roasted porchetta with shaved fontina and broccoli rabe. During weekday happy hours, the illuminated marble bar draws a crowd, as diners down Belgian ales and $5 appetizers of Dutch mussels and duck fat fries.  For dinner, chef Mark Davis ups the ante with crispy duck confit or rockfish with a “Southern-style” succotash. There’s even a three-course prix fixe menu offered Sundays through Wednesdays for $35— more evidence that good things come in threes at Ten Ten. 1010 Fleet St., 410-244-6867, bagbys1010.com —Joe Sugarman

Think of Manchurian Rice Co. as your healthier go-to for Asian takeout. You’ll find spring rolls, fried rice and kung pao chicken on the menu, but also more creative options like a Pacific Rim salad, sweet corn chicken soup and hot or chilled sake. There are half a dozen tables downstairs and more seating upstairs in a handsome space with burnt-orange walls and Asian artwork. The fast-food style menu board might resemble the one at your corner takeout, but that’s where the similarities end. 1010 Aliceanna St., 443-438-3528

Sharing is encouraged at Bond Street Social, where a menu of “social plates” is designed to create an atmosphere of community and congeniality. Each dish is placed in the center of the table so that guests may sample the melting pot of European, Latin, Asian and Chesapeake Bay flavors. While finger foods and sliders are offered, heartier fare comes in the form of lamb meatballs, miso-glazed salmon and skillet-roasted lobster pot pie. Drinks-wise, large groups can invest in one of the 80-ounce infusion jars, a washtub-sized serving of Bond Street bourbon, grilled pineapple mojito or sangria.  Smaller parties may want to try one of the liquid nitrogen martinis. Served at -320 degrees Fahrenheit, the liquid nitrogen creates a smoky cloud that chills your drink while also gaining the attention of fellow diners. 901 S. Bond St., 443-449-6234, bondstreetsocial.com —Gina Moffa

Grilled Cheese & Co. has just opened its fourth location, this one in Federal Hill, where Dangerously Delicious Pies used to be. (1036 Light St., 410-244-6333 )

In Fells Point, plans have been announced to open the Heavy Seas Ale House in the spot formerly occuped by Diablita. Look for it in early spring. (1300 Bank St.)

The building on Guilford Avenue that most recently housed Club One, and for many years prior to that, the House of Welsh, has been demolished.