Waterfront Kitchen’s new executive chef David Hynes is injecting a little New York City brio into the Fells Point establishment. Hynes is a Brooklyn native whose culinary CV includes Strip House and 2nd Street Café. He’s know for unique twists on classic American cuisine, stating, “to do American cuisine, you have to incorporate other cultures . . . I like to take something and make it the way I would want to eat it.”
Hynes recently hosted a three-course dinner to preview new items on Waterfront Kitchen’s menu. There’s a subtle international flare as seen in the Korean BBQ glaze on Hynes’ interpretation of BBQ chicken. The duck breast, a particular favorite of the chef’s, is touched with five spice and orange gastrique, a twist on duck à l’orange.
Hynes says the restaurant is focused on making the food and drink very accessible to attract people to the slightly off-the-beaten path location. That means more special events—and more brunch. It will now be served Saturday as well as Sunday.
“I firmly believe brunch should be more of a breakfast experience,” says Hynes, who has dramatically changed the menu to include substantial fare like steakhouse benedict. Salmon benedict is to come, featuring chef’s own cured salmon belly.
After about a month in his new hometown, Hynes is learning the local food scene. There’s one thing this New Yorker is still questing for: the perfect bagel.