Experts' Choice Award Woodberry Kitchen
What the experts agree on
Chef Spike Gjerde's farm-to-table restaurant delivers meticulously sourced Chesapeake ingredients and foraged goods with sophisticated flavors in a warm, rustic setting that draws a lively crowd.
Fodor's "Woodberry Kitchen has a cozy, relaxed atmosphere and the menu harks back to a simpler era." Full review
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Ask for a table on the mezzanine, where you can peer down to the floor below and people-watch between courses.
Zagat "Hosts a “hip”, “boisterous” crowd happily devouring the “complex” farm-to-table “amazingness” delivered by “friendly, smart” servers who “aim to please"." Full review
BlackBook "Seasonal goods from farmers' fields direct to your table. Stout agri-decor feels warm and homey. Local produce and traditions filtered through new American cookery yields savory twists."
Gayot14.0
"Sustainable cuisine --- American food prepared using seasonal, local, preferably organic ingredients --- is the most influential restaurant trend of the early 21st century." Full review
Time Out "This place has garnered praise for its big flavors and dedication to local ingredients, including Chesapeake oysters." Full review
Afar Magazine "Woodberry Kitchen's farm-to-table dishes are prepared with care and ingredients straight from the Chesapeake; making it one of the freshest, well-prepared meals you can find in Baltimore." Full review
Not For Tourists "Elegant locally sourced food and menu creations; vegetarian positive."
Tasting Table "You may find fresh ramps and sorrel or foraged mushrooms one day, fish peppers from the planters out front the next." Full review
Frommer's ""Farm-to-table" is the concept here, but it's done exceptionally well by chef/owner Spike Gjerde." Full review
Condé Nast Traveler "“Chef Spike Gjerde doesn't even use olive oil here, because it's not local. He's someone who really buys mid-Atlantic, and jumps through hoops to make a point. His chefs make a verjus to..." Full review
