This restaurant is in such high demand that it books up weeks in advance. Swathed in wood and aged brick, Woodberry Kitchen has a cozy, relaxed atmosphere and the menu harks back to a simpler era. The best items are often the most basic: a tomato-and-watermelon salad with hand-stretched cheese, crab dip with toast points, and cast-iron chicken and biscuits with carrots and string beans. Chef and owner Spike Gjerde is committed to sourcing the best local ingredients. Ask for a table on the mezzanine, where you can peer down to the floor below and people-watch between courses.
Sep 8, 2013
Don't take the catering wars as a review of this restaurant. Irrespective of whether or not the owner of a restaurant that has been named as one of the top ten new restaurants in the United States knows more about wine, service and catering than the people who hired her, this place is amazing. Woodberry Kitchen is located in a newly developed complex that was previously a factory that manufactured gears for large ships in Baltimore and is now
a retro-chick area with architecture offices, boutique stores and high-end lux apartments. The restaurant is in a great space and is among the coolest places I have seen in Baltimore. Beautiful, well-heeled customers, modelesque staff and well-appointed digs, with a mezzanine and outdoor veranda alongside the regular seating. The food is carefully prepared, with good portions and not as highly priced as one would expect from the atmosphere. Parking is difficult, but they have Valet service, and you would want to spend some time here. It is a truly first-class restaurant, which is readily evident from the vibe and the pleased customers: there is a reason it is difficult to secure a reservation here.
Feb 27, 2013
What a super disappointing experience dealing with Woodberry Kitchen. Owner Amy Gjerde could not be more arrogant and condescending. Telling us that Woodberry Kitchen MUST control and provide ALL the wine for our party to make sure it is at the correct temperature and properly prepared. I pointed out that 50+ years old's were plenty capable of handeling pouring their own red wine. Amy proceeded to diss the caterer we did choose saying all their
food was sourced from Sysco. What a load of BS! They need to come off their high "local sourced" horse and get real. With attitudes like this- It's no wonder Spike and Amy have failed with their previous 3 Baltimore Restaurants. Needless to say- we will no longer dine at WK and tollerate their ever ridiculous pricing that hides behind the "organic" & "local sourced" vail... It's a shame the good culinary talent that deserves all the credit for the food is going to be run aground by owner arrogance......