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American, Farm To Table, Seafood
Part of Foodshed Restaurant Group
For 15 years, Woodberry Kitchen has taken a no-compromises approach to local food, working only with ingredients sourced directly from the hardworking farmers and watermen of the Chesapeake Bay watershed. The restaurant group’s model prioritizes environmental and community impact and aims to support regenerative agriculture practices that respect the abundance and traditions of the region, while helping to ensure its future. That vision is paired with unparalleled hospitality and culinary excellence. In 2015, chef-owner Spike Gjerde became the only chef in Baltimore’s history to take home a James Beard Award for “Best Chef, Mid-Atlantic.”
After various pandemic pivots and a renovation, the restaurant will be reopening fall 2022 with two distinct yet overlapping operations: Events + Tavern.