Last month when the James Beard Foundation handed out its annual awards, the award for the Best Chef: Mid-Atlantic region went to Spike Gjerde of Woodberry Kitchen in Baltimore. Knowing I had a trip to Baltimore planned soon, I made a reservation for brunch at Woodberry Kitchen. It was definitely the right move to make. This past Sunday, I met my friend Susan at the restaurant housed in a 100-year-old mill, and it did not disappoint.
Woodberry Kitchen is dedicated to the foods of the Baltimore region. Our waiter explained that they don’t use lemon, lime, or orange juice in their cocktails because they aren’t grown locally. Foods come from as close as possible and almost all foods are house made – sort of. The restaurant has created an off-site kitchen that’s close by to make a lot of their food. We’ll let that count as house made. The menu changes daily, based on what ingredients are available.
Brunch at Woodberry Kitchen was scrumptious. The service was attentive and well-timed. The setting was cozy. And, the conversation, as it always is with Susan, was stimulating. I’ll take you through our brunch in photos. I only wish we had more of an appetite to try more menu items.
I would go back to Woodberry Kitchen any time. Next time, I’ll go more hungry and aim for dinner
If you go: Woodberry Kitchen is located at 2010 Clipper Park Road, No. 126, Baltimore, MD 21211. 410-464-8000. Reservations are recommended and can be made easily through Open Table.