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Take a Walk Around Ouzo Bay and Loch Bar, River Oaks’s New Seafood-Obsessed Hotspots

This pair of Baltimore exports serves a sophisticated, coastal vibe

After multiple construction delays, Baltimore’s Atlas Restaurant Group debuted Ouzo Bay, an upscale Mediterranean seafood restaurant, in the River Oaks District last week. It sits right next to sister spot Loch Bar, and they’re both chic new additions to the neighborhood.

Ouzo Bay channels the breezy Mediterranean tavernas of Greece thanks to a palette of pale creams and oceanic blues complemented by coastal accents like seashells and coral. Ouzo Bay occupies the larger of the two spaces at the corner of the building, taking up 7,000 square feet. The dining room offers seating for 275, along with a private dining room with space for 30 people and spots on the patio, which features an ivy-covered trellis and an indoor-outdoor fireplace.

The work of Washington D.C.-based designer Olivia Demetriou, the main space is split into three distinct areas — a main dining room fronted by a floor-to-ceiling, glass-encased wine room, an elongated bar area with banquette seating, and secondary dining room adjacent to the bar. Curved banquettes, flowering orchids, tall lattice room dividers, and pale blue dining chairs further clarify the coastal theme. Meanwhile, a canopy of whitewashed grapevines imported from Greece are juxtaposed against what are described as “octopus tentacle light fixtures” and lush greenery, create a cooling, indoor-outdoor illusion meant to channel Southern France or the Greek seaside.

In the bar area, Ouzo Bay’s signature fish emblem is a focal point right in the center of the backsplash. Fresh seafood flown in from around the world, including rare and exotic selections such as langoustines from Norway, or Branzino from the Aegean Sea, are displayed on ice in a large exhibition-style display case.

At Loch Bar, Cape Cod meets American speakeasy at the 5,000 sq. foot bar, restaurant and lounge brought to life by mid-Atlantic designer Patrick Sutton. Antique mirrors etched with calligraphic letters draw the eyes to the impossibly high ceilings, while tufted burgundy banquettes and marble tabletops add a touch of luxury. At the raw bar, diner-style stool seating give patrons a close-up view of lobsters, oysters and a bounty of fresh shellfish on display.

The menus reflect the themes and styles of each respective restaurant. Loch Bar’s menu features a raw bar, caviar service, and classics like crab cakes, fish and chips, and fried chicken. Ouzo Bay’s menu is Mediterranean, with spreads and dips, fresh catches and seafood from a lavish seafood display, and items like lamb meatballs or Saganaki Tiganito (pan-fried Kefalograviera cheese).

Before making a reservation at Ouzo Bay or Loch Bar, take a peek at the space courtesy of Eater photographer Mai Pham.

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