Fleet Street Kitchen

FLEET STREET KITCHEN set to open September 20


Locally owned and operated, Bagby Restaurant Group announced today that Fleet Street Kitchen, a 120 seat contemporary American restaurant located at 1012 Fleet Street, between Little Italy and Harbor East in the historic Bagby Building, will open on September 20, 2012.

The approximately 4,500 square-foot bar and restaurant is an exciting new addition to the dining scene in downtown Baltimore, combining exceptional food, drinks and service in a sophisticated yet comfortable atmosphere.

The menu will reflect the distinctive style of Executive Chef Chris Becker, which is rooted in classic methods while embracing modern techniques. It will feature a changing collection of seasonally inspired selections with an emphasis on locally sourced, ethically raised, sustainable ingredients. Many of the herbs, vegetables and seasonal greens that will be used are grown nearby on Cunningham Farms, which is owned by the restaurant group owner, David Smith. "We are pleased to distinguish ourselves with food which is grown on our own farm," said Smith. "This allows us to offer our guests the freshest ingredients, picked at their prime." Accompanying and enhancing the kitchen's offerings is an extensive and diverse offering of wines, beers and specialty cocktails, along with distinctive coffees and teas.

At Fleet Street Kitchen, Chef Becker will combine both traditional and modern techniques, crafting elegant dishes that reflect his intense devotion to his craft. A Baltimore native and graduate of the Baltimore Culinary Institute, Becker spent time in the kitchens at The Brass Elephant and Linwoods before joining the Wine Market in Locust Point. It was then that he was noted as one of the top "Chefs to Watch" by Baltimore Magazine and identified as one of "Ten Professionals Under 30 to Watch" by the b newspaper.
In addition to Becker, the restaurant team includes: Chef de Cuisine Omar Semidey, Executive Pastry Chef Bettina Perry, General Manager Nico Bustos, and Beverage Director Tim Riley.
The new restaurant will add to the energy Bagby Restaurant Group has created since opening Bagby Pizza Company in October of 2009, and TEN TEN in November of 2011.

Fleet Street Kitchen is available for group events and private dinners. For hours and reservations please call 410-244-5830 or visit www. fleetstreetkitchen.com, fleetstreetkitchen on facebook, and twitter @fleetstreetfood.


The Fleet Street Kitchen Team includes:
Chris Becker
Executive Chef
A Baltimore native and veteran of several of the city's most highly regarded restaurants, Chef Chris maintains deep relationships with local farmers, foragers, and fishermen. His contemporary American cuisine at Fleet Street Kitchen will be defined in conjunction with the seasonal produce of Cunningham Farms, the restaurant owner's farm in Cockeysville.
A graduate of the Baltimore Culinary Institute, Chef Chris spent time in the kitchens at The Brass Elephant, Linwoods and the Wine Market in Locust Point. He was noted as one of the top "Chefs to Watch" by Baltimore Magazine and identified as one of "Ten Professionals Under 30 to Watch" by the b newspaper.
At Fleet Street Kitchen, Chef Chris will combine both traditional and modern techniques, creating elegant dishes that reflect his intense devotion to his craft.

Omar Semidey
Chef de Cuisine
Born and raised in New York City, Omar developed a passion for food and cooking that led him to pursue a career in the culinary arts. Omar attended the French Culinary Institute in New York City. After graduation, he trained under Chef Brian Bistrong at Braeburn Restaurant and later studied under Chef Michael Anthony at Gramercy Tavern. Upon moving to