Ouzo Bay is Baltimore's premier Greek seafood destination, anchored in the Harbor East neighborhood since 2012. The Atlas Restaurant Group concept pairs a fresh whole-fish market display with classic Mediterranean mezedes, wood-fired souvlaki, and hand-crafted Greek pastas — all in a sleek waterfront setting.
Signature items
Pan-fried kefalograviera cheese flambéed table-side
Ground lamb, roasted potatoes, eggplant, béchamel
All souvlaki are served with roasted lemon potatoes. Choose your protein.
| Protein | Price |
|---|---|
| Cultivated Mushrooms (vegetarian) | $22 |
| Free Range Chicken | $27 |
| Berkshire Pork Tenderloin | $29 |
| Black Angus Beef Strip Steak | $32 |
| Australian Lamb Loin | $49 |
Like-for-like comparison across appetizers, mains, and seafood dishes.
| Category | Ouzo Bay | Colossus Greek Taverna | RPM Seafood | Bonefish Grill |
|---|---|---|---|---|
| Appetizer / small plate | $9–$25 | $8–$22 | $14–$28 | $10–$18 |
| Signature seafood entree | $29–$44 | $26–$38 | $38–$52 | $18–$28 |
| Lamb / meat main | $28–$68 | $24–$55 | $45–$75 | $18–$30 |
| Whole fish (per person) | $36–$44/lb | $30–$42 | market price | N/A |
| Pasta dish | $22–$58 | $18–$32 | $28–$48 | $15–$22 |
Ouzo Bay opened in 2012 in Baltimore's Harbor East neighborhood, becoming one of the city's most celebrated fine-dining destinations. A cornerstone concept of Atlas Restaurant Group — one of the Mid-Atlantic's most prolific hospitality companies — Ouzo Bay brought a new level of Greek seafood sophistication to Baltimore's waterfront dining scene. The restaurant is situated at 1000 Lancaster Street, steps from the Inner Harbor, and has earned a loyal following for its commitment to sourcing the finest fish and shellfish from both domestic and international waters.
The menu is built around a live seafood market display where guests can select whole fish flown in daily from the Mediterranean, Pacific, and Atlantic before they are deboned and grilled to order with ladolemono sauce, capers, and fresh herbs. Alongside the seafood market, the kitchen crafts traditional Greek mezedes like the iconic Flaming Saganaki — kefalograviera cheese flambéed table-side with brandy — house-made spanakopita, and wood-fire souvlaki served with roasted lemon potatoes. Greek classics such as slow-braised lamb shank with harissa saffron jus and layered moussaka round out a menu that honors Hellenic culinary heritage without sacrificing modern refinement.
Atlas Restaurant Group has expanded the Ouzo brand with a seasonal sibling concept, Ouzo Beach, which shares the 1000 Lancaster Street address and opens each summer. Ouzo Bay itself operates year-round for dinner service, Tuesday through Saturday, offering an intimate setting defined by warm Mediterranean tones, an extensive Greek and international wine list, and a bar program featuring classic Greek spirits including ouzo, tsipouro, and mastiha liqueur.
Make a reservation, check current hours, and confirm today's menu and prices on the official Ouzo Bay website or by calling the restaurant directly.
Visit Ouzo Bay BaltimoreOuzo Bay is best known for its fresh whole-fish market, where guests can select from a daily display of Mediterranean, Atlantic, and Pacific fish that are deboned and grilled to order with ladolemono sauce. The restaurant's Flaming Saganaki — kefalograviera cheese flambéed table-side with brandy — is another signature experience that draws repeat visitors.
Ouzo Bay is located at 1000 Lancaster Street, Baltimore, Maryland 21202, in the Harbor East neighborhood near the Inner Harbor. You can reach the restaurant at (443) 708-5818.
Ouzo Bay serves dinner Tuesday through Saturday. Dining room hours are Tuesday–Thursday 4:00 pm–10:00 pm and Friday–Saturday 4:00 pm–11:00 pm. Bar seating extends to 11:00 pm Tuesday–Thursday and midnight on Friday and Saturday. Hours may vary seasonally — confirm directly with the restaurant.
Ouzo Bay is a fine-dining restaurant. Mezedes (small plates) range from $9 to $25. Soups and salads are $10–$14. Souvlaki mains start at $22. Greek classics such as moussaka and lamb spaghetti are $28, while premium items like Australian Lamb Chops are $68 and Lobster Bucatini is $58. Whole fish from the market is priced at $36–$44 per pound. Budget approximately $60–$100 per person before beverages and gratuity.
Yes. Ouzo Bay accepts reservations through OpenTable and recommends booking in advance, especially for weekend evenings. Walk-ins are accommodated based on availability at the bar.
Saganaki is a traditional Greek appetizer of pan-fried hard cheese. At Ouzo Bay, the kitchen uses kefalograviera, a Greek sheep's-milk cheese with a firm texture and nutty flavor. It is pan-fried until golden, doused with brandy, and flambéed by the server at your table. It is served with warm pita bread and priced at $16.
Yes. Several menu items are vegetarian-friendly, including the three house spreads (tzatziki, roasted eggplant, tirokafteri), spanakopita, zucchini and eggplant chips, tyropita, both salads, orzo pasta, cultivated mushroom souvlaki, and all five side dishes. The kitchen can accommodate dietary needs — inform your server when ordering.
Ouzo Bay is owned and operated by Atlas Restaurant Group, a Baltimore-based hospitality company founded by Alex Smith. Atlas is one of the largest independent restaurant groups in the Mid-Atlantic region and operates more than two dozen concepts across Baltimore, Washington D.C., and beyond.
Ouzo Bay is the year-round fine-dining Greek seafood restaurant at 1000 Lancaster Street in Baltimore's Harbor East. Ouzo Beach is a seasonal, summer-only concept at the same address that leans into a beachside, more casual Mediterranean atmosphere open during warmer months. The two concepts share ownership under Atlas Restaurant Group but have distinct menus and atmospheres.