Sagamore Spirit Taps James Beard Award-Winning Chef Andrew Carmellini for New Restaurant

| October 17, 2016 | 0 Comments

On Friday, Sagamore Development Company announced it partnered with New York City’s NoHo Hospitality Group to develop and operate a 13,000 sq. ft. restaurant at the Sagamore Spirit Distillery in Port Covington. Sagamore Spirit is currently under construction and expected to open in the first quarter of 2017.

NoHo Hospitality Group is led by Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom. Its resume includes a Michelin star, nominations from the James Beard Foundation, and two James Beard Foundation awards. Carmellini, a Food & Wine Magazine Best New Chef, is also the author of two cookbooks, Urban Italian and American Flavor.

Since founding NoHo Hospitality Group in 2009, Carmellini, Pickard, and Ostrom have opened Locanda Verde in The Greenwich Hotel in New York City and The Dutch, an American restaurant and oyster bar, with one location in New York City’s SoHo neighborhood and one within Miami’s W South Beach Hotel. The team has also opened Joe’s Pub and The Library at The Public Theater in New York City, and Lafayette, a French grand café and bakery dedicated to market-driven bistro cooking.

In 2014, NoHo Hospitality Group opened Bar Primi, Little Park, and Evening Bar. This year, the trio developed all food and beverage venues within The William Vale, a new luxury boutique hotel in the Williamsburg area of NYC.

“This is an extremely exciting time to be involved with Kevin Plank and the Sagamore Development team as they continue to invest in the city of Baltimore,” said Chef Andrew Carmellini in a press release. “We look forward to bringing our hospitality approach to a city on the move.”

“We couldn’t be more thrilled to have the opportunity to work with a world-renowned chef like Andrew Carmellini,” said Marc Weller, president of Sagamore Development, in a press release. “NoHo Hospitality Group brings a reputation for high quality service and culinary excellence that aligns with both Sagamore Spirit’s smooth American whiskey and Baltimore City’s unique food culture. This is just the start of what we hope will be a long relationship with NoHo Hospitality Group in Baltimore.”

The restaurant will have a 4,500 sq. ft. private dining area. This area, as well as an adjacent courtyard facing the Patapsco River, restaurant, and distillery buildings, will be available for events. Sagamore called it “an unparalleled event facility for weddings, rehearsal dinners, corporate events, and social occasions.”

The new restaurant is slated to open in 2017. The restaurant is expected to provide more than 150 new job opportunities.

The plan for Sagamore Spirit distillery includes four buildings that are designed to feel like a part of a waterfront park. This includes a 27,000 sq. ft. distillery building, a 22,000 sq. ft. processing building, the 10,000 sq. ft. restaurant, and a 2,000 sq. ft. support building, all of which will surround a green courtyard space. There will also be a 120-foot water tower which will hold water from the Sagamore Farm spring.

The design includes many elements from Sagamore Farm including red roofs and gray brick, modeled after the horse stables. Sagamore Spirit will be surrounded by East Waterfront Park and will anchor the East Waterfront District in Sagmore Development’s 266-acre Port Covington Master Plan.

Rendering via Ayers Saint Gross

Sagamore_Aerial_North - Copy


Photos courtesy of Matt Ryb Pictures



East Waterfront Park Rendering via Sagamore Development


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Founder and Publisher of, longtime resident of South Baltimore, and a graduate of Towson University. Diehard Ravens and O's fan, father of three, amateur pizza chef, skateboarder, and "bar food" foodie. Email me at and follow me on Twitter at @SoBoKevin.