“The recently opened Bentley’s has been home to a slew of restaurant and bar concepts throughout the years...
The restaurant’s executive chef...Patrick Robinson thinks that this concept will stick. Robinson is a fighter-beating both lung and skin cancer.”
“I’m doing everything in my power to make it successful,” said the 30-year-old Baltimore native, who is a third generation chef. “My motto is to never stop. You must keep going.”
“A full bar and restaurant at the street level and lounge and bar on the second floor. The food is contemporary American—highlighting Baltimore specialties and Southern comfort food, with some Asian and Latino influences, with ambiance that includes “elegant, classic décor.”