Beto Posted November 3, 2007 Posted November 3, 2007 Chef Spike Gjerde has opened his long awaited farm-to-table restaurant in Clipper Mill. The wife and I went there last night and were shocked at the full dining room, given the restaurant's out-of-the-way location. No matter though, we had made reservations and were seated promptly in the loft overlooking the dining room.The renovation to the building is stunning. The exposed brick walls and recycled old-growth lumber that were used are dramatically illuminated, looking both elegant and cozy at the same time. A wood burning oven is the center piece of the open kitchen, and most of the food on the menu seems to be cooked in it.We ordered:Oysters (raw and roasted)Chicken liver parfaitHamburgerAutumn vegetablesEverything was very good: the food, the service, and the space.We'll be back soon.Woodberry Kitchen
1000yregg Posted May 27, 2008 Posted May 27, 2008 Went to Woodberry Kitchen this weekend- great place, great food. Their philosophy is local/organic cuisine of the Chesapeake region. The menu had a lot of seafood- oysters, crabcakes, fish, and was mixed with small plates and larger entrees. The specials menu was just as long as the regular menu. I look forward to trying it again. The Clipper Mill renovation is really nice, and the restaurant has a great atmosphere. What we ordered: local popcorn with sea salt & butter- nice, simple stinging nettles soup- a wild plant made in a nice green soup- had a flavor like uncooked spinach vegetables & dumplings- included fresh asparagus & bok choy- light, tasty braised lamb shoulder with orange rhubarb compote & bread pudding- well prepared- delicious chocolate pudding for dessert pics
Choirgirl21 Posted October 28, 2008 Posted October 28, 2008 I'm new to the site and thought I'd get my feet wet posting. I'm wondering if anyone else has been to Woodberry Kitchen yet. It's been on my list since it opened, but my BF and I haven't made time to go there. I'm very committed to eating local/organic so the theme is right up my alley, and I've heard great things about the food to boot. Curious to hear from other posters.
Choirgirl21 Posted March 23, 2009 Posted March 23, 2009 So I FINALLY got to Woodberry Kitchen this past weekend. As others have said, the renovated space is really great, as is the locally sourced food concept. We enjoyed everything we had - pickles/olives and deviled eggs to start, followed by the pork buns (basically a bbqed pulled pork on pretzel buns) and the pierogies (served two ways, potato with a dill sauce and sauerkraut with crisped pork). Entrees were the alsatian sauerkraut platter w/pork belly, sausage, spareribs and smoked turkey and the wood-oven MD rockfish with leeks and hen of the woods mushrooms. The pork itself was phenomenal - I tend to only eat locally sourced pork (my favorite is from a guy who raises pigs that forage in the woods) and I thought this pork was as good if not better flavorwise. The spareribs were a highlight, with a slightly sweet rub that was just right. The downside to the sauerkraut dish was that everything was a bit dry/overcooked. My fish was cooked well and was complemented well by the mushrooms and hint of sauce on the plate. Dessert was malt ice cream, which was just plain old YUM. We also had a really great bottle of Alsatian gewurtztraminer, which was from the featured biodynamic winemaker. The downsides - we waited 30 minutes for our table (for which we had a reservation). At about 15 min in, when we asked the status, we were told it would be at least 10 more minutes and offered menus and asked if we wanted drinks. I had been resisting ordering a cocktail, but at that point couldn't wait any longer without something so we both ordered one. We didn't actually get them until 5 or 10 minutes after we were seated, which was another 10 minutes after we ordered them. I suppose I wouldn't have cared all that much if the drinks were complimentary, but they weren't. The other issue, overall I really liked our waitress, really friendly, great vibe, fairly attentive, but when she brought us dessert menus she failed to tell us that they were out of both the ice cream and dessert wine (one of only 2 offered) that we wanted. She did make amends by offering our alternative ice cream on the house, except that when the bill came it was on there. I wasn't going to say anything so we paid the full bill. All in all, it was an enjoyable meal. I will definitely go back, in fact I look forward to doing so with a group so we can share one or two of the delicious-sounding flatbreads they offer. I just hope our long wait was abnormal and we won't have to experience that again or I'll be less enthusiastic in the future.
giant shrimp Posted March 23, 2009 Posted March 23, 2009 we went there the week after christmas and all i remember is that i started off with some of the best carrots i have ever been served at a restaurant. also, the steak was the one item on the disappointing side, and there were interesting wines from maryland. the walk from penn station takes roughly an hour. it is a mind-bending excursion through some of baltimore's intriguing neighborhoods (and also past the ace of cakes place, which is dressed up like a mean castle where you would expect to run into leather men). there's an easier way back; the light rail stops an easy block or so from the restaurant and leaves you off a few blocks from the station. we definitely will go back.
1000yregg Posted May 11, 2009 Posted May 11, 2009 I took the parents to Woodberry yesterday for Mother's Day, and had another great meal. We had for appetizers- Oysters Rock- their version of Rockefeller- the oysters were really big Potted Pork with mustard on toast chilled Rhubarb soup with creme fraiche- my favorite Brunch dishes- Shirred Eggs with lump crab and asparagus Hangtown scramble- with bacon, oysters, eggs Smoked Chicken, Andouille, Grits with redeye gravy We finished with a fresh strawberry jam doughnut I look forward to going back when more seasonal ingredients start coming in. I noticed Top Chef contestant Jill Snyder (who used to be at Red Maple) was at the head of the line in the kitchen.
Choirgirl21 Posted June 5, 2009 Posted June 5, 2009 I noticed Top Chef contestant Jill Snyder (who used to be at Red Maple) was at the head of the line in the kitchen. I noticed that too. During our eternal wait, I saw her and my boyfriend and I debated whether it was her (he didn't think so). On our way out, I stopped to use the restroom and there she was. I couldn't stop myself from confirming it was her at that point and chatting for a minute before we left (and I'm sure saying something totally inappropriate since I had had some drinks).
1000yregg Posted October 13, 2009 Posted October 13, 2009 Woodberry is hosting a local sausage and beer festival this Sunday afternoon 3-5 pm. I went to their local oyster event 2 weeks ago- amazing- great local oysters, oyster stew, and oysters grilled in their shells with melted butter. The turnout was pretty good considering Baltimore is dead during the Ravens game. They got a mention on The Best Thing I Ever Ate by Duff from Ace of Cakes for their dessert, the CMP (chocolate, marshmallo & peanuts), which, from what I was told, returns to the menu at the end of the month.
1000yregg Posted October 16, 2009 Posted October 16, 2009 just s brief update- due to the weather this weekend- the sausage event i mentioned in the last post has been cancelled.
KMango Posted October 16, 2009 Posted October 16, 2009 just s brief update- due to the weather this weekend- the sausage event i mentioned in the last post has been cancelled. Thanks for the update. I had marked my calendar for this one since I'm long overdue for making the trek "up north" to check out Woodberry. I'll have to find another excuse in the near future, a great problem to have.
seanvtaylor Posted November 12, 2009 Posted November 12, 2009 Fun, great meal last night. We did an early dinner so that we could return to DC at a reasonable hour. Service was friendly and ultra-efficient. the butcher plate was a great start, with great black sausage and weisswurst. Oyster stew and broccoli soup were very good middle courses, with gigantic oysters floating in a very rich broth. Instead of doing entrees, we did a few of the warm and cold plates--the smoked trout salad, the pork buns, and the spiced pear flatbread. The flatbread was a real winner, but the surprise hit were the pork buns, very filling and not at all what we expected--these were essentially pulled pork sliders on pretzel rolls, which were just delicious. Food was tasty, portions were ample, and it was warm and comfortable inside (and rainy and ugly outside). We can't wait to go back.
1000yregg Posted November 12, 2009 Posted November 12, 2009 Their twitter noted today that the CMP- "chocolate, marshmallow, peanuts" mentioned by Duff from Ace of Cakes on the The Best Thing I ever Ate is back on the dessert menu for the season.
seanvtaylor Posted November 13, 2009 Posted November 13, 2009 Their twitter noted today that the CMP- "chocolate, marshmallow, peanuts" mentioned by Duff from Ace of Cakes on the The Best Thing I ever Ate is back on the dessert menu for the season. Funny, I forgot to mention that I had this for dessert. It was good--a nice chocolate sundae with great peanuts and a sinful amount of marshmallow
Inox Posted November 13, 2009 Posted November 13, 2009 I've been there on numerous occasions, and I've always really enjoyed myself. Within the last year or so, though, it's skyrocketed in popularity to the point that reservations are basically mandatory for dinner, and you're looking at a full house with all hands busy even during the week. Right now, for instance, there are no open reservations before Sunday. This may be my imagination, but right around the time Michael Pollan gave his lecture at the Pratt (May 16) with Tony Geraci, things really started getting absurdly crowded on a regular basis. In fact, I saw Tony Geraci at WK later that same night. My strategy to deal with this has been twofold. One, I get there early, usually around 5pm when they open. Two, I grab seats at the bar. Even when I've gotten there a bit later, a couple of chairs usually open up within 15 minutes or so. See, for those who haven't been, the bar at WK is part of the main dining room. It's a gorgeous space, and eating food at the bar is entirely the norm. Plus, since there are multiple bartenders right there who can handle all orders, you get much faster service than you would from a table server, who's likely going to be extremely busy. I apologize if all of this is painfully obvious; just trying to share a tip. They currently also have an absinthe drink of which I forget the name, but which I highly recommend trying. It comes with an elaborate mechanism that allows the absinthe to run over two sugar cubes and into a glass below. Here is some video I took of the mechanism (.mov/Quick Time format): http://inox.org/Absinthe.mov http://inox.org/Absinthe2.mov (Closer view)
ol_ironstomach Posted November 14, 2009 Posted November 14, 2009 That's the icy water, normally dispensed from an absinthe drip, and not the absinthe itself. Likely a reproduction of the Cusenier "Auto-Verseur".
DonRocks Posted November 14, 2009 Posted November 14, 2009 That's the icy water, normally dispensed from an absinthe drip, and not the absinthe itself. Likely a reproduction of the Cusenier "Auto-Verseur". Loucher (louche rhymes with douche).
TedE Posted November 29, 2009 Posted November 29, 2009 We drove up for brunch to meet my parents today, and that meal really has me wanting to return. Soon. It's normally tough to accurately judge a place at brunch, but it was clear that the kitchen puts great effort into the menu and doesn't just slide by on standards since brunch doesn't "count" for fine dining review purposes. The stellar ingredients were really allowed to shine through. Even dishes that could have been excused for being heavy, dense comfort food/hangover cure fare were anything but. The smoked chicken and sausage over grits was a good example; could have been a gloppy mess. They also have the best gluten free bread that we have ever tasted, baked fresh each morning by the wife of one of the chefs we were told. This in and of itself is no small feat. BTW, The Full Monty is about the best way to start a day I've encountered in a long time (Old Bay-laced Bloody Mary with maple cured bacon and steamed shrimp for garnish, served with a Natty Boh chaser).
KMango Posted November 30, 2009 Posted November 30, 2009 We drove up for brunch to meet my parents today, and that meal really has me wanting to return. Soon. It's normally tough to accurately judge a place at brunch, but it was clear that the kitchen puts great effort into the menu and doesn't just slide by on standards since brunch doesn't "count" for fine dining review purposes. The stellar ingredients were really allowed to shine through. Even dishes that could have been excused for being heavy, dense comfort food/hangover cure fare were anything but. The smoked chicken and sausage over grits was a good example; could have been a gloppy mess. They also have the best gluten free bread that we have ever tasted, baked fresh each morning by the wife of one of the chefs we were told. This in and of itself is no small feat. BTW, The Full Monty is about the best way to start a day I've encountered in a long time (Old Bay-laced Bloody Mary with maple cured bacon and steamed shrimp for garnish, served with a Natty Boh chaser). Today must have been a Clipper Mill magnet. I also just returned from there, my first foray into Woodberry Kitchen. Will post the specifics later, but in a word, damn. Why did it take me so long?
KMango Posted December 1, 2009 Posted December 1, 2009 Enjoyed an outstanding meal at Woodberry Kitchen over the weekend. Highways cooperated in both directions, making this trek from Northern Virginia not so difficult. Beto, Inox and others have vividly portrayed the striking surroundings of the space, and the critical focus on local sourcing, so I’ll jump straight to the flavors. Philly’s own Vieux Carré Absinthe features prominently in the drink listing, including the bartender’s favorite “absinthe frappe”. A standard pour for me arrived a few degrees above the ideal temperature, the auto-verseur acting up a bit with delay tactics. Woodberry’s “Headless Horseman” is well worth the loss of your noggin. Bourbon with house-brewed spiced pumpkin syrup, served in a copper mug, one of the best cocktails I’ve enjoyed all year. Large, flat ice cubes, deftly mixed, with the house-standard bamboo stirrer, an outstanding liquid representation of autumn. Roasted Oysters Rock (Rockefeller both upstaged and outclassed) arrived as OOUS (oysters of unusual size) plated over warm rock salt. Not overcooked by a single degree, these were exceptional bivalves. The essence of pernod and warmed salt from the oysters played remarkably well with flavors from absinthe. Green fairy meets shimmering mermaid, a highly recommended pairing. From the snack menu, we chose radishes with tarragon butter and sea salt (simple, French perfection; an indulgence of sense and sensibility) and deviled eggs with ham (remarkably light with pleasing horseradish after-nip). We also ordered kitchen pickles and olives to enjoy throughout the meal. However, these turned out to deliver the only flat note of the night. With New Heights taking my expectation of house-made pickles to, well, new heights, this rendition seemed hollow and listless. Devoid of dill, garlic, juniper, or other seasoning, these carried just a hefty dose of vinegar and overt sweetening. The crisp texture was fine, but flavors and interest perplexingly absent. With everything else so spot on throughout the menu, I can’t help but think I received an off batch of what should have been a bracing palate cleanser. Insofar as main dishes, my dining companion enjoyed the impossibly tender short ribs. I elected the short rib, onion jam, kale, and asiago flatbread. I would have sworn the flour was milled that very same day, shockingly fresh and flavorful. Toppings were masterfully balanced both in flavor and in quantity. And yes, unmistakable wood-burning flavor manifests throughout, lovely wisps of smoke and quiet sighs of char. For desserts, some assembly is required at Woodberry, but overwhelmingly worth it. The Sweet Potato Pie and Flourless Chocolate Cake are well worth your tines, and more than worth the calories. Make sure you mix all the flavors on the plate together, don’t forgo this step lest you stop just short of amazing. A few more random tips for the first time visitor: ➢I was a bit worried on the dark walk from the parking lot to the restaurant. It’s a short trek, no more than 150 yards, but no sidewalk exists between the two areas. This causes you to walk in the path of oncoming traffic, although slow-moving and mostly infrequent. Free valet parking is available. This may cost you a few bucks with gratuity, but would be a smart investment to avoid brief but potentially anxiety-raising ambling before and after your meal. ➢The food and environment will delight you, but don’t expect to be wowed by the bathrooms near the restaurant entrance. They do not appear to have been part of the careful upgrading for the rest of the renovated mill space. The hallway in that area actually smelled a little funny, like rain leaking into an old building. And not a single Dyson Airblade in sight! ➢You must, must, must get there early and you must, must, must eat at the bar. The best bar seats in the house are the ones closest to the wood-burning oven. Service is exceptional, and the hubbub of activity serves as it’s own entertainment. By the time you’ll be done with your meal, those bar seats will be needed for the droves of folks arriving for peak dining hours. ➢Order liberally from the snacks menu. For $1-$5, these whimsical servings brought to mind a more refined version of the “amuse yourself” menu from Arlington’s EatBar. ➢While watching workers in both the front and back of the house, their remarkable level of focus struck me as a hallmark of excellence and a differential advantage. I spoke somewhat at length with a few staff who expressed immense appreciation and pride with being part of Woodberry Kitchen. This is a restaurant team that’s deeply engaged in what they are doing. They are making every moment and every morsel count. And I’m counting, too. The days until I return. Hopefully, a short recitation.
JonParker Posted December 1, 2009 Posted December 1, 2009 Nice review, KMango. This is probably my favorite place in the Baltimore area right now.
ToothbrushFambly Posted December 1, 2009 Posted December 1, 2009 (edited) Looks like the bank foreclosed on the developer of the community around Woodberry Kitchen. I really hope this doesn't adversely affect the place. It's a bright spot in kind of a dreary area. http://bit.ly/5h8434 Edited December 1, 2009 by ToothbrushFambly
synaesthesia Posted December 14, 2009 Posted December 14, 2009 I was a bit worried on the dark walk from the parking lot to the restaurant. It's a short trek, no more than 150 yards, but no sidewalk exists between the two areas. This causes you to walk in the path of oncoming traffic, although slow-moving and mostly infrequent. Free valet parking is available. This may cost you a few bucks with gratuity, but would be a smart investment to avoid brief but potentially anxiety-raising ambling before and after your meal. If you cross to the side of the street opposite of the parking lot there is a sidewalk that passes by a pool.
KMango Posted December 14, 2009 Posted December 14, 2009 If you cross to the side of the street opposite of the parking lot there is a sidewalk that passes by a pool. Of course, if I have enough of that absinthe next time, maybe I can also imagine my very own sidewalk suspended above the street in classic sci-fi fashion...I seriously can't wait to get back to Woodberry, though. If only sci-fi were real, that place would be on my teleporter's speed dial.
seanvtaylor Posted December 14, 2009 Posted December 14, 2009 Our second outing to Woodberry Kitchen was last night, celebrating a birthday. The first time we went, we had an early reservation (5 PM) and by the time we left the place was hopping. Last night we had an early-ish reservation, and they were very busy but very gracious. We luckily found a place at the bar and waited about 10 minutes for our table, which is no problem at all. As with our first visit, we think the service here is very good--attentive, friendly, knowledgeable, and the servers here seem quite enthusiastic about the food and the restaurant. The cocktails were fine--this isn't a cocktail bar, but the focus on locally sourced or otherwise 'conscientious' spirits and adjuncts is completely in line with the general philosophy of the place. And the food? Again, as with our first visit, we ordered too much and took home leftovers, but were very happy with everything that came to the table. Our salads--a kitchen caesar with a very mellow anchovy dressing, and a spinach salad with a nicely sharp goat cheese, both had very clean flavors and seemed stunningly fresh. After that we moved on to three 'from the oven' choices. The smoked chicken flatbread--with cheddar, honey, and a few other ingredients that escape me at the moment--was almost a touch soggy, likely from the combination of the chicken and the honey, but a great combination of flavors. The roasted cauliflower, to my surprise, turned out to be the dish of the night. This was a simple yet beautifully prepared inch-thick slice of a head of cauliflower, served with a light cheese sauce, roasted capers, and (maybe) baby chanterelle mushrooms. I could have easily eaten a second order of this, as it was perfectly seasoned and so satisfying. For the third dish, we ordered the mac and cheese, a lump crab-containing take on the classic, browned on top from the oven and filled with crab. Fantastic. As this was a birthday, we overstuffed ourselves and finished with the flourless chocolate cake. As was said above, blending the flavors together--the cake, ganache (I think), the cocoa sorbet, and the vanilla ice cream--can be a challenge to put on your spoon but is so great. Once again, we left feeling satisfied (and ready to go back again).
Choirgirl21 Posted January 11, 2010 Posted January 11, 2010 Any other recent insights? I am going tonight with a few friends for my birthday and haven't been in a while. Kmango, your review is quite helpful, although I intend to stay away from the absinthe myself.
Choirgirl21 Posted March 5, 2010 Posted March 5, 2010 Went to Woodberry again last night (this is in addition to the wonderful meal I had back in January). This is another place that gets better and better with each visit for me. Highlights were the smoked onion dip w/homemade potato and sweet potato chips (I could live on this stuff!), the deviled eggs w/chipped ham, the flatbread (this time it was chorizo, goat cheese and sweet potato), and the scallop special I had was fantastic with these out of the world homemade hushpuppies alongside. I also thought my friend's ribeye was seasoned and cooked really well and came with a delicious, creamy cheesy potato gratin (I could do w/o the housemade steak sauce though, which tasted like glorified ketchup to me). And of course if you're an oyster fan, you can't go wrong with the raw or any of the cooked preparations (I'll take cooked, thank you very much ). We picked this night to go b/c one of my favorite local musicians - Caleb Stine - was performing. With their live music on the first Tuesday of each month now, there's no reason not to go check out Woodberry (or go back if you haven't been in a while).
1000yregg Posted June 15, 2010 Posted June 15, 2010 The Baltimore Sun paper's dining blog mentioned that Woodberry has starting doing whole goat dinners for parties of 4-6 people. They are taking a locally raised goat and roasting the whole this head and all, and serving it with an array of sides. I hear the price is about $185 and you need to pre-order this. Anyone want to come up to give this a try?
goodeats Posted June 28, 2010 Posted June 28, 2010 The Baltimore Sun paper's dining blog mentioned that Woodberry has starting doing whole goat dinners for parties of 4-6 people. They are taking a locally raised goat and roasting the whole this head and all, and serving it with an array of sides. I hear the price is about $185 and you need to pre-order this. Anyone want to come up to give this a try? I just finally read about it and would be up for it. When?? Goat dinner blog post.
KMango Posted June 29, 2010 Posted June 29, 2010 I just finally read about it and would be up for it. When?? Goat dinner blog post. Same here, and I'd bring a +1! (and no) (not) (a bridge troll)
Choirgirl21 Posted July 1, 2010 Posted July 1, 2010 Same here, and I'd bring a +1! (and no) (not) (a bridge troll) A few weeks ago a server from Woodberry told me it was a brief special and they're no longer doing it. He did say they might bring it back. If that's the case I know 2 more people who would be in (well, I'm a definite, I suspect Juliusc would be in as well).
CheapEatsinCharmCity Posted July 7, 2010 Posted July 7, 2010 I ate there and, if you're mindful, you can get out without a huge hit to the pocket book. Here's my review.
1000yregg Posted March 23, 2011 Posted March 23, 2011 There's a buzz that the folks from Woodberry Kitchen are planning to open up a separate burger joint in Hampden on Falls Road in the near future.
Flavortown Posted June 21, 2011 Posted June 21, 2011 Fantastic meal here tonight. From the astoundingly good bread -- perhaps better than any bread service I've had in DC -- to the desserts, it was just about all awesome. Well worth a trip to Baltimore, if only for the bread and their over the top disco fries.
darkstar965 Posted April 8, 2012 Posted April 8, 2012 Wow-no posts here in nearly a year?!?! Will have to rectify that though just with a placeholder for now, Dinner here tonight. We were a group of 8. Between all we ordered and some freebies brought to our table, a most excellent meal with service every bit the food's equal. Details tomorrow or next day but, in the meantime, I'll just say three things: - excellent restaurant all around - now I understand ChoirGirl's signoff! :-) - cool news here we learned related to another recent thread (I'll link 'em once I get back to this).
seanvtaylor Posted April 9, 2012 Posted April 9, 2012 We had Easter dinner here last night, and as usual walked away very satisfied and happy. The whole WK experience is great--easy valet, friendly greeting, welcoming restaurant space, very good service--but the food still remains the star of the show. We started with the pig in a blanket and the ramp and ricotta fritters, served with prune and pepper jam and mustard cream, respectively. These were simple starters but really delicious, and while the plate of fritters was ample I could have eaten about 20 more with the mustard cream. We had the farro salad, almost a palate cleanser, and the beef tartare, a lovely and flavorful combination of clearly (and properly) hand chopped beef, served just this side of ice cold, with a horseradish cream and a just-cooked runny egg. Again, I could have just eaten more of this. We then split the chicken and biscuit entree, a deboned half chicken with crispy skin served with a fluffly biscuit and kale. Awesome. As always, we look forward to going back...
darkstar965 Posted April 11, 2012 Posted April 11, 2012 I'm going to have to post something now from our dinner here this past weekend or it'll never post. This is a longer one so be forewarned those who don't like more detailed posts. Also, this one isn't as organized and informed as some I do. It was tougher because I didn't get a copy of our itemized receipt or take a copy of the menu--sheesh. So, with those caveats fully disclosed, here goes from memory. CONTEXT We were a group of eight including a couple of connected Baltimoreans, one serious food couple and their two adult sons. One of the sons had been four times in the last few months and served as a bit of an enthusiastic guide. My +1 and I were the only first timers. I know, big gap given how long WK has been open. We'd booked a month or more ago and were really looking forward to it. WK has a reputation I now know is deserved that goes beyond the very serious farm-to-table efforts they make (i.e., ramps and asparagus were all over the menu; 9 varieties of all-Chesapeake raw oysters were sorted according to salinity). I'm not sure I know any other restaurants in our area that break down whole animals of all types regularly. The "tavern steak" on their menu is so named because it's always different cuts depending on what they have. In this way, they can keep food costs down while still putting out great quality food and treating their staff particularly well. Judging by our experience, that strategy is working in the biggest of ways. VENUE Much has already been written so I'll just make three observations here that may be newer/different: 1. As others have said, the space is gorgeous with all the restoration, reclaimed woods, the use of high shelving (to display preserved foods) and vertical space (catwalk seating). It reminds me of a sort of mix of a sophisticated gastro/brew pub (a la birch & barley) and a mountain town venue as one might find atop a peak at Telluride or Vail. Pretty cool. 2. As much as I can tell from all the posts above, most of the venue comments were about the big room with the open kitchen, bar and two levels for seating with upper level overlooking the main floor. Maybe due to the size of our group, we were seated in a different room that most pass on the way in. Also large with shelves and just a wait station, we had a great time at a large corner table they'd set for us. Fun but easy to talk. Some of the repeat visitors thought it quieter than the main room FWIW so maybe something others could request if that's important to you. 3. Something about the charcuterie/whole animal processing focus along with the venue's architectural characteristics also reminded me of a place in Atlanta I recently tried and enjoyed (thanks to BettyJoan and about which I also still need to post!) called Holeman & Finch. SERVICE Really outstanding from both efficiency and effectiveness perspectives. It's awful I can't remember our server's name but he was great. All the normal explanations would apply supporting a great service assertion: attentive/not intrusive, we never wanted for anything, waters refilled (both still and sparkling with separate pitchers) regularly, etc, etc. But it really went way beyond that. Given the nature of our group, our server fielded many questions about the food, provenance, technique, the building, history, wines, the staff, you name it. He knew everything. He answered everything asked with authority, substance and not a speck of arrogance. We all learned a lot and this really enhanced the experience. But it goes even further. Yes, this was a uniquely great service experience even relative to the finest fine dining spots. I mentioned to our server that I was interested to know what coffee they serve. He answered it was Counter Culture and then asked if I'd be interested to meet the person who "heads the coffee program." Suffice to say, that really piqued my interest. A restaurant with a "coffee program?" Sure enough, over came Allie, who leads a team of baristas who make all the coffee drinks separate from the regular table service staff. I chatted with her for maybe 15 minutes and she was pretty fab in all respects. Allie really knows coffee, knew all the good spots in DC, the roasters, even from around the country (it's a closeknit community). Though we'd already ordered a large french press of whatever the CC columbian was that they had, I also asked Allie for a cappuccino since I had to put the baristas to the test. Sure enough, it was a technically excellent and delicious cap. Final note on service. I'm not sure if this is typical at WK and, to the best of my knowledge, none of us were known to the staff as anything other than regular joes and janes. One among us was a media person so possible they knew that but no sign of it. At two points in the meal, they brought out things for us to try without charge. This was always explained practically rather than altruistically. Two orders of deviled eggs after drinks were brought to our table to "tide us over" until the apps came out. At the end of the meal, 2 or 3 unfamiliar desserts appeared because we only ordered two at the table and the waiter (staff? restaurant?) really wanted us to better appreciate the work of their pastry chef. . All in, the staff made this seem more like dining at someone's (palatial) home than at a restaurant. Great fun and a very rich experience. DRINKS First, cocktails. Several people ordered them and loved them. It's a crime I can't tell you what they were except for one with vodka served in a copper handled cup which is one of their best known. The friend next to me ordered a "lemonade" (not on the menu) and was instead served what they call an "Apricade." It had sweetness, just a touch of tartness and bits of apricot in the drink. Non-alcoholic, I loved this and had two. Redefined refreshing for me. I'd kll to have access to this on any beach vacation. I don't think anyone had beer but we went through either two or three bottles of a very nice red from Maryland. I'll be honest here, out myself and say I was relatively clueless about the existence of a wine industry in Maryland let alone any specifics about vineyards or varietals being produced. I'd noticed ChoirGirl's "part time pourer" signature here on dr.com but had never looked up "Black Ankle Vineyards" before. The red we all very much enjoyed was from there. The label didn't make clear what type of grape it was and, with all our other questions and conversation with the staff, we didn't ask. It was a bigger red, 2009 vintage, cab/bordeaux style I'd guess. Very good. I was impressed enough to look up the vineyard when I got home and, beyond that, sure enough, there are dozens of vineyards in Maryland (he learned sheepishly). in fact, more than 50 are listed right here. FOOD Again, this is all from memory and we ordered a large number of things so this is just a sampling mixing starters and mains: - Boneless ribeye--our friend who ordered this raved about it and it looked mouth watering. Very reminiscent of the delicious roseda ribeye we enjoyed at Society Fair the week before. Wish I knew more about this dish but, alas... - Deviled eggs--one of the better versions I've had in awhile. Smooth texture but with excellent flavor enhanced way beyond just yolk and mayonnaise. - Stuffed ham with ramps and asparagus. Two of us ordered this as it was one of the more unusual things on the menu and really featured the house curing and spring vegetables. It was great. Loved the ham. Perfectly cured with just enough but not too much salt. It was served atop an oyster stuffing; also excellent. - Baked oyster starter. I had one, thought it pretty excellent and can't even do it justice to describe it. Maybe called Mason or something like that? Asian flavors? Yuzu? Mirin? Not sure but good. Very good. - Whole roasted black bass. This was really the only miss of the night. It was dry and overcooked. No doubt they'd have redone it had we asked but we didn't give them that chance. It looked impressive when served. - Chicken liver pate: Wow! We had some at the table not so enamored with pates but everyone LOVED this. So smooth, flavorful and nuanced. Served in a jar. Really memorable. - Charcuterie board. This came with a salami, bresaola, corned tongue (mmm) and a prosciutto-like ham that wasn't prosciutto - Beef and noodles. That may be the exact name of this main dish that two among us ordered and which I tried. As with most everything else, the ingredients really shone through on an otherwise simple but absolutely delicious dish. - Flatbreads. There's a separate section of these on the menu and maybe three were ordered. They were finished and I can't really comment more other than to make the connection to the bread service. Mayby 3 or 4 different kinds of bread incling a wheat, french country style, all really well done. There were 4 or 5 desserts at our table between two that had been ordered and 2 or 3 more that we were given. One, a pudding served in a wide-mouthed jar, was just okay. Another with loads of fresh blueberries was wonderful. Can't recall the others as I didn't try most of the desserts and was more focused on the coffees. VALUE Surprisingly good. Eight people. Plenty of starters and desserts. 2 bottles of wine. A few cocktails with and without alcohol. Coffees. All the mains. More than I've posted above. Total for us pre tax and tip was less than $700. BOTTOM LINE Woodberry Kitchen is a truly special and unique place with seriously dedicated and talented professionals resident in the kitchen and front of the house in all areas. Crazy I hadn't been here before but now that I've been, we'll be back for sure.
Choirgirl21 Posted April 11, 2012 Posted April 11, 2012 Darkstar, thanks for the nod to Black Ankle. If the wine you had was an '09, then I suspect you had our Rolling Hills. You're correct that it's a bordeaux varietal although slightly more predominantly merlot (44% I think) than cab sauv. Also, for anyone as enthusiastic as you about coffee who is in the area on Fridays, they have their coffee cuppings event at 10 am Friday morning. The event is free. Sadly I work nowhere near there so I have not been able to participate. Glad you had as wonderful an experience as I have had. Your review makes me want to get back, and soon!
JDawgBBall9 Posted April 26, 2012 Posted April 26, 2012 I don't know where to start so I'm just gonna type. Went there last night and started out with their version of a Manhattan called a Manhampden (Maryland-style rye, California sweet vermouth, new fashioned bitters, Peychaud's, orange twist)...my Manhattan experience is pretty limited but this was extremely delicious, not too much bite and the first sip had a variety of flavor between the bitterness and sweetness. Another diner got a blackberry fizz (Blackberry vodka, Organic Snap, hard apple cider, lemon, Roggenbier) and while fizzes aren't my cup of tee, I didn't find it unappealing. I started off with an Asparagus Salad (Charred ramps, pecans, pea shoots,'stony man')...not the most adventerous thing to start off with but it really appealed to me and it hit the spot. You could really taste how fresh the greens were and as someone who was raised on not-so-fresh vegetables I could really appreciate it. Other small plates that we started off with was a veal tartare served with chips which had a lot of flavor and She Crab Soup. Our waiter actually said before that he always recommends the clam soup instead but when the mind gets stuck on something, you have to get it. It was still good but it did make me wonder just how good that clam soup is. I got the Mangalitsa Pork Chop served over McCarthy Farm black-eyed peas, ham hock, chard, asparagus and it was delicious. There was a thin layer of fat around the edges that provided a good flavor and while I don't order pork chops often, it was by far the best pork chop I've had. I may have liked the rest of the dish better, the flavors matched each other extremely well. The two other entrees ordered was a mutton dish that doesn't seem to be on the website (I don't believe its the one currently up there) and the tavern steak over potatoes, wilted romaine, turnips, nettle cream, green garlic relish. Both were very good and full of flavor, but I must admit I enjoyed mine more than the others. I also ordered a glass of the 2009 Black Ankle Rolling Hills, which was by far the best Maryland wine I've had. It was my first Black Ankle experience, but it definitely didn't taste like something you'd find from Maryland. I've wanted to try some Black Ankle wines for a while, now I'm going to be much more aware of their wines. After dinner we did have a French Press (I think this one was from Peru) which was some of the best coffee I've ever had in a restaurant, seems like my feelings have been felt by others in this thread. Lots of flavor. The decor was amazing, the server was a bit overeager if anything but very helpful, nothing really else to add to any of the prior experiences posted. As far as the value, we played guess the bill and I was about 20% too high. Our experience last night was great and it will be repeated in the future barring any unforeseen circumstances (please don't randomly close!).
Lori Gardner Posted April 27, 2012 Posted April 27, 2012 I just posted a review of Woodberry Kitchen on my blog last night. Here's an excerpt. Suffice it to say that I am a big fan of the place, having now dined here twice. Many restaurants boast a farm to table concept. You know it’s taken seriously at Woodberry Kitchen when you peruse the menu. Ramps and asparagus are incorporated into nearly every dish, reflecting what’s truly in season at the moment. It takes about five seconds for for me – I mean us- to decide on a starter to share. I remind myself that it’s my husband’s birthday and this should be his choice. I’m hoping he’ll agree to the asparagus flatbread with green tomato relish, ricotta, and cilantro. I have to give him time to consider other options, so I hold my breath and wait. Fortunately, he’s in agreement. My first bite makes me gasp in astonishment. While I’ve ordered a flatbread with ingredients which I obviously find appealing, I am not quite prepared for flatbread perfection. The thin and crispy crust is what I always hope for and rarely receive. The combination of ricotta and cilantro surpasses my expectations. What gives the dish added depth is a delicate touch of sweetness created from homemade harvest chutney made from eggplant, tomato, and a selection of winter vegetables. Full post is at http://beenthereeatenthat.net/2012/04/woodberry-kitchen/
Sundae in the Park Posted May 8, 2012 Posted May 8, 2012 OMG, the roasted ramps!!!!! The stalk is crispy and the bulb is cooked soft and the whole thing is a flavor/texture bomb. The rockfish collar appetizer, dressed with ramps, asparagus, and peanut romesco, is one of the best things I've eaten in ages and is almost entree-sized. The portions here are quite generous. We had a couple of nice cocktails - the rum shandy is perfect for a person who likes balanced, fruity concoctions with a little beer fizz. We had excellent service and a simply wonderful night. There are three two-tops (hightops) in the bar area. When we got there at about 5:20 PM (Sat.) all three were available, though the other two were taken within the next 15 minutes. When we left, there was a scramble for our table, and several couples were politely duking it out for first claim. We also had the extremely rich she-crab soup, the popcorn, the cornbread, and the slow-roasted pork entree. The chocolate pudding pie is small but very dense, but the CMP (a last-minute impulse add-on after we saw it on other tables) is a completely over-the-top malted ice cream sundae with a bruleed marshmallow creme top. I loved the whole cozy, friendly, delicious experience. It called to mind the atmosphere of the Zuni Cafe. I don't think we have anything quite like it here in DC.
borderdog Posted May 9, 2012 Posted May 9, 2012 I do not want to start my posts here negatively.However,while Baltimore needs some venues to become its institutions (in regard to restos of course) mediocer overpriced food shouldn't pass for such .
goodeats Posted May 9, 2012 Posted May 9, 2012 I do not want to start my posts here negatively.However,while Baltimore needs some venues to become its institutions (in regard to restos of course) mediocer overpriced food shouldn't pass for such . I have not been here, but isn't this a bit harsh without some sort of explanation for your second post ever? You're dangling a carrot! Usually, we ask our new members to write a little more than Yelp typically requires...
1000yregg Posted May 9, 2012 Posted May 9, 2012 Thanks goodeats. I would agree. borderdog, you really should expand on your critique of Woodberry. I think it has been around long enough that it is a Baltimore institution, and while I would agree the food is a bit pricey, I had one of the most inexpensive over the top meals here last fall. For a hundred bucks, I shared a whole pig's head with a have dozen sides of vegetables with 10 people. It was great and a surprising bargain for Woodberry. In regards to Baltimore's lack of "institutions", I'm not sure how long you've been in Baltimore, but there are quite a few of them: the Charleston group, Chameleon, all the casual places in Canton/Fells (Peter's Inn, Jack's Bistro, Salt), and a whole lot of up and comers (Waterfront, Wit & Wisdom, B&O).
borderdog Posted May 9, 2012 Posted May 9, 2012 I didnt say Baltimore has no good restaurants , i said it needs what it has and more. True i have only lived here for few years . I have been to Woodberry several times . I might have sound a bit harsh but anytime I bring criticism of it on a conversation with friends it's like crossing a taboo. In my experience what they offer is overpriced . Meaning it is not as good as what they charge you for it. Please dont take this personally It is just an opinion.
1000yregg Posted May 9, 2012 Posted May 9, 2012 I don't think I'm making this a personal issue. You just want to be more constructive if you're going to lay down a line a like "mediocer(sic) overpriced food". It's like writing a review for a movie and saying "it sucks". We at this board want to hear about good and bad experiences but you have to back it up with some detail and constructive criticism. Why do you feel the food is overpriced? Why do you feel the quality is mediocre?
synaesthesia Posted May 12, 2012 Posted May 12, 2012 I didnt say Baltimore has no good restaurants , i said it needs what it has and more. True i have only lived here for few years . I have been to Woodberry several times . I might have sound a bit harsh but anytime I bring criticism of it on a conversation with friends it's like crossing a taboo. In my experience what they offer is overpriced . Meaning it is not as good as what they charge you for it. Please dont take this personally It is just an opinion. I don't think anyone is saying you're not entitled to your opinion. Nor is anyone jumping on you for it. I'm going to venture to say, the Woodberry Kitchen thread may not be the best place to voice a very broad opinion about Baltimore restaurants. It would be more of a place to level a criticism specific to Woodberry Kitchen. Just to add on to 1000yregg, I think we are asking for specific things like. I did not think ___ was as fresh as it should be/seasoned properly/cooked to the right degree/a good flavor combination, etc. The rationale for asking for such specific details is that it adds some substance to the conversation rather than just a thumbs up or thumbs down, since taste is a very relative thing. Everyone has folks on this board they agree or disagree with, but there needs to be some background to make that decision. Also since it sounds like the experiences have been over time, it's important to give some vague hint of those times, as the quality of restaurants can ebb and flow. I'll say I've had both positive and negative experiences at Woodberry, ranging from rather bland, overfluffy flatbreads at lunch to some spectacular raw bar items and a surprisingly meaty-tasting vegan bean dish.
Sundae in the Park Posted May 21, 2012 Posted May 21, 2012 I wanted to give Borderdog some time to elaborate, but I'll just chime in with some thoughts on the value of our recent meal at Woodberry. While there, one of the things I noticed was that you could have a fairly inexpensive meal. The burger and flatbreads (which looked great, and plenty of folks got them) are priced at $16 or less for a good-sized (and great-looking) portion of food. If you stick to that and say, a small bite per person (the snacks are $5 or less), you can have a lovely meal in a cozy setting with wonderful service for ~$20 before tax and tip. Not cheap eats, but not terribly expensive for the experience, especially considering the care and sourcing of the ingredients. It is more expensive than cheap eats, of course, but that's not why the legions are massing at WK. I did notice that there is a big difference between the size of the some similarly priced menu items. For example, some of the desserts are very small (chocolate pudding pie for $8), while the volume of food delivered for a different dessert is much larger (e.g., CMP, though that is priced at $11, and the funnel cake was huge, though I don't know how much that cost, as it was a special that day). While I liked our desserts there, I would say they don't represent the best value on the menu. We got a couple of the snacks - the cornbread and the popcorn, and they were nice. They seemed fairly priced ($5 and $1) for the setting, though, in absolute terms, yes, they were definitely expensive. Where we felt we did the best, value-wise, were our larger plates. The soup and rockfish collar were wonderful dishes, excellently executed with top-notch ingredients. Our pork entree was very good, and the portion was generous enough to satisfy us both. The price per execution of these plates all seemed comparable, and even at a slightly lower price point, than fine dining meals we've had in the past. Perhaps, because we don't eat in Baltimore, the prices might seem high locally, while appearing fair to us? I do most of my fine dining in DC and San Francisco, so that might make a difference. For us, the food, in that setting (great atmosphere and terrific service cost $$ as well!!), was definitely as good, or better than what they charged for it. YMMV, of course, but the place was PACKED to the gills when we left, so apparently there is a viable market for their product. It's not exactly in the middle of things, so people are obviously going out of their way to visit.
borderdog Posted June 1, 2012 Posted June 1, 2012 I haven't been at WK in a few months .I guess I will have to give it another try. I am not going to say anything about the 16$ flat bread aka mini pizza.
porcupine Posted June 26, 2012 Posted June 26, 2012 It's a pity DC never had any sort of manufacturing industry, 'cause if it did, the city would have nifty old brick plants that could be renovated into charming spaces like Woodberry Kitchen. Character like that can't be built new. We had a great brunch there. I've never liked crab dip, but the Tilghman Island Crab Pot is awesome. Maybe it shouldn't be called crab dip, but it was served with crackers and pieces of toast. Sure was yummy. Also, buttermilk black raspberry ice cream. Great place. Really glad I don't live anywhere near it; I'd be fat and bankrupt in no time if I did.
ol_ironstomach Posted June 27, 2012 Posted June 27, 2012 It's a pity DC never had any sort of manufacturing industry, 'cause if it did, the city would have nifty old brick plants that could be renovating into charming spaces like Woodberry Kitchen. Digressing for a moment, we sort of did once, but little of it survived urban renewal. For instance, the Heurich brewery was leveled in the 1960s to make room for the Kennedy Center, and the Papermill kept little but the smokestack in its 1980s transformation into condos. One exception that leaps to mind is the original Hollerith tabulator factory (ca 1896) in Georgetown, one of the four birthplaces of IBM. Its downstairs is now the Sea Catch restaurant.
porcupine Posted July 2, 2012 Posted July 2, 2012 Digressing for a moment, we sort of did once, but little of it survived urban renewal. For instance, the Heurich brewery was leveled in the 1960s to make room for the Kennedy Center, and the Papermill kept little but the smokestack in its 1980s transformation into condos. One exception that leaps to mind is the original Hollerith tabulator factory (ca 1896) in Georgetown, one of the four birthplaces of IBM. Its downstairs is now the Sea Catch restaurant. I was aiming more for a sense of nostalgia than historical accuracy.
KMango Posted December 2, 2012 Posted December 2, 2012 ... And I’m counting, too. The days until I return. Hopefully, a short recitation. Exactly three years after my inaugural visit, we lucked into finding ourselves near Woodberry Kitchen around 5PM on a Saturday. A remarkable experience, as this is a profoundly remarkable venue. But you lucky Baltimore people already knew that :-) Noticeable Upgrades Since Last Time * The bathrooms! Along with major remodeling enhancements, I noticed a bold shrub of rosemary adjacent to the sink, nature's ultimate air freshener. Washable hand towels are now part of the scene, and the odd lobby smell has completely left the building. * The bottles! Three years ago, there was no such display. But this time, a massive cabinet of neatly organized, clearly labeled preserved goods graced the left side of the lobby, featuring everything from pickled purslane to jalapenos and fish peppers to the makings of future sorbets. When you visit, take a moment to check it out. It's impressive and inspiring, but easy to miss if you are bee-lining to the restaurant. * The beverages! Speaking of Bee Line (honey gin, apple brandy, lavender vermouth, preserved apricot, $12), that was worth ordering, but the best winter cocktail of my life was also on it's way. Orchard Crossroads ($12), an unusually refreshing melange of apple, spiced pumpkin molasses, tart verjus, and a whisper hint of absinthe. Not a food-friendly beverage, not at all, but an ideal aperitif and a must-have for anyone seeking a late autumn stroll down an apple orchard lane with an anise field breeze drifting in from the North. Bracing, complex, provocative, and delightful. As others have noted, Woodberry Kitchen's cocktail program features house-made Just About Everything™, including bitters, fruit syrups, ginger beer, liquors, and anything else you could possibly find in a drinkable masterpiece. * The fire! Two cast iron chimineas appeared out front, to help valets ward off a chill. The pleasing pop of self-contained fire offers a warming scene with a subtle connection to tireless combustion seared into history by yesterday's foundry workers. * More fire! Real candles, not the wimpy battery-powered flameless frauds, added even more charm to the restaurant's epic ambiance. Of special note are the live flames behind smartly designed bottles of microdistillery spirits at the bar. Live Flames + High Proof Alcohol in Thick Glass = No Real Danger, but a lot of fun talking about said danger. Other Observations We sat at the bar serviced by bartenders who were knowledgeable, friendly, and fantastically deft with their ongoing alchemy. We were struck by the awesome teamwork between the bar staff, wait staff, bus service staff, kitchen staff, and hosts. The supportive tone of helpful and professional radiates into every one of their interactions, directly translating to a better customer experience. Future patrons take note: if you don't have reservations, sit at the bar closest to the wood-burning oven. From this vantage point, we had an entertaining view of plates leaving the kitchen and of adjacent prep stations, and no one encroached on our space. However, the patrons at all other bar seats were eventually crowded and jostled by other people waiting for their tables. And they are probably all busy nights, this place is righteously hopping. Orders included Oyster Stew ($12), Mason Dixon oysters (herb butter and fish pepper hot sauce; $14), Bull Roast Oysters (short rib, sour cream, pickled ramp, watercress $14), Radish Plate ($4), Shrimp Roasted Over Coals ($15), Pork Fat Fries ($6), and the Peanut Chew for dessert ($8). The Oyster Stew is a must have, not too filling for a starter course, delicate enough to deliver exceptional flavor and palate-awakening brine. It was not mentioned on the ingredient list, but unctuous bits of smoked pork took this stew to a new level of heady deliciousness. Both roasted oyster varieties honored the bivalve, neither one dominated with too many flavors or weighty ingredients. The Bull Roast was the clear winner of the two for our palates, a fascinating balance and the perfect bite. The fries were OK, deftly seasoned but not remarkable, and served with too little ketchup. The shrimp, joy of joy, were served head-on and peeled, charcoal-roasted to perfection and shockingly well-paired with frisee lettuce, roasted broccoli, and Worcestershire sauce. I was highly skeptical of Worcestershire as being anything but a dominant smokey salt lick, but this house-made rendition worked out artfully and harmoniously. The Peanut Chew was the right choice for any fan of the prolific legume or toffee flavors. A separately ordered Amaretto Sour ($12) was beautifully presented in a frothy column with lemon peel garnish, but neither nutty nor sour, the one miss of the evening. The frantically escalating pace of the dinner and bar activities could have been the root cause of an otherwise worthy beverage. Major kudos to the host staff who did not judge our attire. Returning from an athletic event, we were self-consciously dressed in decidedly sporty gear, but encountered not so much as a blink of dismissal or raised eyebrows from the host and bartending staff. And thanks to the hosts for the cheery well-wishing on the way out, a smile-inducing conclusion to a memory-forged evening.
DonRocks Posted October 10, 2013 Posted October 10, 2013 I hadn't been to Woodberry Kitchen in forever, so on a chilly Saturday afternoon with nothing so terribly important to do, I decided to head up to Baltimore. I called for a reservation, but they were full, so I figured I'd try my hand at the bar. Arriving at Woodberry Kitchen for the first time is a magnificent experience - there's almost nothing quite like it in terms of location and setting. The only thing I can think of is Leopold Kafe & Konditorei, but that doesn't capture it in the least. Hopefully, after reading this post, you'll want to go see for yourselves. Avast, the bar was full, but at the host stand, they said they could seat me outdoors. Well, great! This is where I wanted to sit anyway. The difference between dining inside and outside at Woodberry kitchen is the difference between dining at a noisy gastropub with great food, and dining at a Michelin one-star restaurant in the French countryside. Outside, you really *do* feel like you're in some family-owned, Michelin-starred restaurant in a small French town. Spike Gjerdge walks-the-walk of farm-to-table as much as anyone I know, including Ziebold, Armstrong, and King. Going in the earliest part of September is perfect because you reap the benefits of late-summer and early-autumn produce, all in one visit. Aside from the chill in the air (and I hadn't brought a coat or a sweater), this was shaping up to be just about perfect. If you sit outside, you'll be near the grill station, where several cooks work with military efficiency, calling out and expediting orders as the smoke bellows upward. It's the type of thing that's fascinating to watch, but also off to the side, so it's not at all intrusive if you don't want to pay attention to it. I urge people to sit outside here if the weather is nice. I knew I'd try plenty of produce, so I wanted a bottle of rosé. They had two French rosés priced at $34 each, neither of which I'd tried before. "May I have whichever one of these two is lighter?" I asked my pleasant server. "Lighter in body?" she replied. "Lighter in color," I said. She brought the 2012 Domaine Gaillard Touraine-Mesland (a designated sub-appelation within Touraine in the Loire Valley), and it was just as I wanted: light in color, and dry as a bone. This wine has the added benefit of being biodynamic (a step up, both in viticultural stringency, and also in "woo-woo-ness," from organic). Biodynamic wines are pretty out there, but I almost always love them. Woodbery Kitchen offers anyone who's eating a nice bread basket with good bread, and high-quality, creamy, salted butter. I started my meal with an appetizer portion of Ocean City Swordfish Belly ($16) with ground cherry salsa, pickled fish pepper, and scarlet frills; and a salad of Young Carrots and Their Tops ($9) with Hakurei turnips, rocket, shallot, and ewe's-cream tarragon dressing. "Can we bring these out as they're ready?" my server asked. "Sure," I said, thinking that the salad would arrive before the (grilled) swordfish; the exact opposite was the case - the swordfish belly arrived a good ten minutes before the salad did. One reason I ordered the swordfish belly is that I rarely see such a thing (how many times have you seen swordfish belly on a menu?), and that Woodberry Kitchen was offering 3-4 swordfish preps on this evening which almost surely meant they were getting a large portion of fish that they butchered in-house. This is always, always, always a good sign, and if you take away only one thing from this post, remember that multiple preps (usually) = fresh delivery and in-house butchering. Theoretically, it could also mean "an aging item that they want to get rid of," but I cannot think of a single instance in which I've been disappointed by this ordering strategy, certainly not at a restaurant as quality-conscious as Woodberry Kitchen. The swordfish arrived within just a few minutes, hot off the grill, and rare, nearly raw, in the middle - tataki-like, except in cubes, not strips. Served in a ramekin, this was so good that I couldn't believe more restaurants aren't serving it - the gentlemen working the grill station have superior grilling skills. The three sides added something, but were mostly ornamental: the star of this Christmas tree was the tree itself, the cubes of swordfish belly, perfectly seasoned (which probably means just a shake of salt). I love carrot tops, and wish more restaurants didn't discard them, and this salad was superb, the other ingredients playing much more than just a supporting role. Everything was integrated, and the dressing was there when you needed it, and not there when you didn't (it was presented in something of a dollop-pool format). This was a farmer's market bounty on a plate, with every bite as lovingly devoured as it was assembled. Imagine both of these dishes with a good, dry rosé, and you'll see why I was asking myself, "Where can this meal possibly go from here? Nowhere but down." For my second (and final) course, I got another duo of small plates: Liberty Delight Beef Tartare ($16) with red onion, scaper [sic?] mayonnaise, parsley, rocket [anything worth doing is worth overdoing], egg yolk, and potato chips; and the one dish that intrigued me the most: Grilled Nectarine ($8) with honey, rosemary, and sea salt. The nectarine arrived first, and my goodness, if this isn't a death-row dish, I don't know what is. One nectarine, quartered, briefly wood-grilled, drizzled with rosemary-infused honey, and finished with a touch of sea salt. Like with a ripe tomato, or an orchid, it is a precarious responsibility trying to improve upon nature's finest offerings, but this light-handed treatment actually improved the nectarine. Perfection. In my Baltimore Dining Guide, I have chosen not to rank restaurants in Italic, for the simple, painful reason that I cannot possibly have the expertise to fairly do so with all restaurants in contention; rating a restaurant in Bold, however, is such a rare occurrence, and such a high bar for a restaurant to achieve that I would feel quite comfortable in doing so, regardless of whether the restaurant is in my backyard, or in Paris. I walked out of this nearly perfect meal not knowing what to do. Should I rank Woodberry Kitchen in bold? How could I not, after what I had just experienced? So I decided to come back again, with the ranking being theirs to lose. --- Late on a Sunday afternoon, a friend and I found ourselves at a packed Woodberry Kitchen, with no seats available outside, and a 45-minute wait. We put our names in, and stole the last two empty seats at the bar for some pre-meal festivities. I didn't remember that Woodberry Kitchen was long-listed (1 of 25 candidates) for the 2013 James Beard award for "Outstanding Bar Program" in the United States, but let me tell you: based on the five cocktails we had on this evening, it absolutely deserved to be there. These were some of the most creative, balanced, nuanced cocktails I have ever experienced, and were worth every penny of the $12 they cost. A Pedantic Word - Vermont raw honey gin, yellow watermelon juice, red delicious cider, house made fennel k'vass, and caramelized watermelon Carmelita - Reposado tequila, mezcal, sweet corn, lime, and jalapeí±o Cellar Door - House-spiked rum, Reid's suffolk grapes, Artiface cold brew, verjus, and lime bitters Union Swizzle - Gold & Overproof rums, house sour, kiwi berries, candied ground cherries, and crushed ice Fat Boxer - New York state rye and corn whiskey, peach pit caramel, heavy cream, barrel-aged bitters, and Pumpkin Stout All of these cocktails surpassed any expectations I could have possibly put on this restaurant, and even the absolutely crazy Fat Boxer - which is one of the most bizarre concoctions I've ever tasted - was in complete harmony. With every drink, you had the choice of being able to identify any individual ingredient, or turning your mind off and enjoying the flavors meshing together as a unified whole. Hungry, we also got a couple of snacks to tide us over during the wait, and since we ordered food, also got to enjoy Woodberry's fine bread basket and outstanding butter. Roasted Eggplant Dip ($4) made with Charlottetown feta, thyme, and whole wheat crackers was pleasant, interesting, and close to being very good. Deviled Eggs ($4) with chipped ham and fish pepper were right up my alley - three halves, perfectly seasoned for my palate. The third half, presented to a party of two, can make or break a friendship. Based on this bar experience, we were both throwing around superlatives, and my opinion of Woodberry Kitchen soared higher still. We took a seat outside, this time around the chill being gone from the air. This being my friend's first time at Woodberry, I saw no reason not to stick with the tried-and-true 2012 Domaine Gaillard Touraine-Mesland rosé that I vetted last time around, and it was once again a good choice with this cuisine. (You will not regret ordering this wine if you come here - it's pleasant to sip on its own, but also enhances, without dominating, the food.) Summer Bean Salad ($11) with green, roma, and flageolet beans, fennel, shallot, and "Skyline" dressing was a victim of the dressing. I'm not sure what Skyline dressing is - perhaps it's a line of cheese - but I am sure that it dominated the delicacy of the beans. I wish I had something more informed to say other than a feta-like taste was just too much amp for this extremely acoustic dish. It was a bit late in the season to order the Heirloom Tomato Gazpacho ($7), but it was still clear these were farmer's market-quality tomatoes. Unfortunately, this was a bland dish that needed salt badly (and got it), and not surprisingly, was a rustic presentation - perhaps a defining moment in the meal, it was here where I realized that I'd like to see a touch more "cooking" instead of relying *so* heavily on quality of ingredients. The one repeat dish was the Liberty Delight Beef Tartare ($12), and I was surprised to see the presentation had changed, but only because of one ingredient. On this visit, Woodberry Kitchen was featuring full-sour pickles as a snack, and they incorporated these pickles (instead of capers) into the Tartare. It worked fine, and like before, the quality of the egg was impeckable (sorry) - the difference being that on my last visit, this was arguably my least favorite dish; on this visit, it may have been my most favorite dish, despite it being pretty much the same thing. My dining companion was expecting a more elaborate preparation of the Swordfish & Pork Skirts ($12) with tomatillo, jalapeí±o, pickled onions, (hold the) cilantro, squash blossoms, and garlic oil, but I knew based on the swordfish belly I had last time that it would be basic, grilled chunks, the pieces of pork skirt just about the same size as the pieces of swordfish. The belly I had last time was less cooked and more oily; these were meatier and drier, with every ingredient other than the two meats seemingly an afterthought - it could have just as easily been a leaf of kale, for example, instead of a squash blossom. This dish was also underseasoned, but its primary sin was that it was a bit overcooked and thus dry. For dessert, Concord Grape Pie ($12) with Concord grape ice cream because, well, when have you *ever* seen Concord grape pie before? The pie itself was quite good - the crust was world-class - although i couldn't identify the grapes as Concord because there just wasn't enough penetration of flavor. Likewise, the ice cream could have been blueberry-vanilla and I wouldn't have tasted the difference. This was a dessert that looked interesting on paper, but (crust aside) fell a bit short on the plate. If you haven't figured this out by now, I had assumed going into the meal that this visit was a formality, and that Woodberry Kitchen would be raised to Bold in the Dining Guide - the ranking was theirs to lose, and unfortunately, despite the incredible cocktails, they lost it. However, I can say with great confidence that Woodberry Kitchen is my favorite restaurant in Baltimore, and one of the very best restaurants in the Baltimore-Washington area. It is truly great, even though it fell something short of superlative, and is worthy of a special trip from DC to experience. I'm a bit worried about the future quality of Woodberry Kitchen given the 5,000-square-foot Shoo-Fly about to open from Spike Gjerdje, but that's a bridge we'll just have to cross when we come to it. I feel privileged and delighted to have experienced the bounty of this wonderful restaurant during the change of seasons. --- Note also that both Richard Gorelick from The Baltimore Sun and Tom Sietsema from The Washington Post have reviewed Woodberry Kitchen within the past week. Between the three of us, there is much more agreement than disagreement. 4
DonRocks Posted October 11, 2013 Posted October 11, 2013 This post cost me $500, 8 hours, and untold mental energy, not even considering what it cost me to get to the point where I was able to write it. Does anyone care?
LauraB Posted October 11, 2013 Posted October 11, 2013 This post cost me $500, 8 hours, and untold mental energy, not even considering what it cost me to get to the point where I was able to write it. Does anyone care? Don, your post has made a difference to me. I had only been to WK once before, for Sunday brunch almost 2 years ago. Normally, I don't like to judge a restaurant's merit based solely on brunch, but this place had been so hyped that it was impossible not to feel disappointed by our experience there. I left underwhelmed and hadn't really wanted to make the trip back to Baltimore to give it another go. After reading your review, I'm motivated to return for dinner and think it might be the perfect venue to celebrate my husband's birthday next month.
JDawgBBall9 Posted October 11, 2013 Posted October 11, 2013 I care! Despite the fact that I said in my April 2012 post that I'll be back....I still haven't. And I don't know when I will get back, seeing as I live within blocks of Bluegrass Tavern and still haven't been there either. My dining habits have been pretty poorly conditioned lately, and that's no fault of my own. It's an easy place to cut out when you're budgeting to save money. Don, your post has made a difference to me. I had only been to WK once before, for Sunday brunch almost 2 years ago. Normally, I don't like to judge a restaurant's merit based solely on brunch, but this place had been so hyped that it was impossible not to feel disappointed by our experience there. I left underwhelmed and hadn't really wanted to make the trip back to Baltimore to give it another go. After reading your review, I'm motivated to return for dinner and think it might be the perfect venue to celebrate my husband's birthday next month. I've found this to happen a decent amount with Woodberry - people cling too much on the hype and expect the greatest meal ever. I don't know who to blame for that (the psychology (sociology?) of overhyping could be a whole thread by itself), but it's a problem and you don't know if you'll have an experience like Don's first or his second. It's the nature of the joint. But for what you get, it's an excellent bang for your buck. Your post might be the perfect idea - Sunday brunch sounds like the perfect opportunity for me to make a return.
B.A.R. Posted October 11, 2013 Posted October 11, 2013 This post cost me $500, 8 hours, and untold mental energy, not even considering what it cost me to get to the point where I was able to write it. Does anyone care? When I first met Spike Gjerde, he and his brother Charlie owned the eponymous Spike & Charlie's, across from the Meyerhoff. He was a very talented, ambitious, energetic and generous Chef; always willing to help out a competing restauranteur when purveyors or random happenstance conspired to sink your night. "spike, it's Brian. Any chance I can borrow two sides of salmon?" "Sure. Whole or cleaned and fileted?" would be the response. After a long day exploring the city with a date (in shorts and a T-shirt) and in need of a good meal, who did I call? Spike. And I'd show up and be seated in the best table in the house. Spike & Charlie's suffered because of the ebb and flow of theater business (more like a tsuanami when Meyerhoff was open) and perhaps the brothers expansion (Joy America Cafe, Atlantic, and maybe another restaurant that I have forgotten). Regardless of those restaurants ultimate closings, Spike was a huge talent. Vineyard Brands used to hold a week-long Wine and Food Festival at the Cap Juluca in Anguilla. I remember Danny Haas would bring in winemakers from across the globe, anchored by Jean Pierre and Francois Perrin of Chateau Beaucastel, and pair them with invited Michelin starred and JB award winning chefs for individual dinners. And Spike Gjerde was routinely one of the chefs, because, despite the relative anonymity in which he toiled, Danny knew Spike was great. Over the last 3 years the ONE restaurant in the area I have been sad not to have tried has been WK. I am always so delighted to see the accolades heaped upon Spike and his team, because I know they deserve it. So Don, if at anytime you want to head back up to B'more just to be super-duper sure, it'll be just the excuse for me to dine there the first time. And I will drive.
DonRocks Posted October 12, 2013 Posted October 12, 2013 So Don, if at anytime you want to head back up to B'more just to be super-duper sure, it'll be just the excuse for me to dine there the first time. And I will drive. I care! Don, your post has made a difference to me. [Thanks for the pep-talk, everyone. I was exhausted when I wrote what I did, and was feeling particularly needy. Your responses are just what I needed to hear. Restaurant reviews are so draining for me because I'm just not a natural writer, but as long as I know a few people are getting something out of them, it's worth it; it's the dead silence that makes me second-guess myself.]
darkstar965 Posted October 13, 2013 Posted October 13, 2013 This post cost me $500, 8 hours, and untold mental energy, not even considering what it cost me to get to the point where I was able to write it. Does anyone care? We went up to Baltimore a few weeks ago, at the end of September, for the O's last game against Boston. While having nothing whatsoever against the O's, we were there to root for Boston, who lost. With the game at 1 or 1:30 (can't recall), I realized it'd work out perfectly to hit Woodberry for brunch beforehand. Had been there several times (posts upthread) but always dinner. Couldn't get a rez with a few weeks' lead time so planned the departure from DC to arrive at open. We actually arrived 15 or so minutes before open so started with coffee at Artisan up the block (also owned by WK and one of the very best coffee shops in Baltimore). It has now been too long for me to remember enough to report on what we had that morning before baseball under a perfectly calm and sunny sky. But we scored a table in the bar area, had a great waiter and loved everything we had. Exactly what I'd imagined a WK brunch might be like. As for Don's post, wow! I too care. And, I loved reading it.
cocobinga Posted October 15, 2013 Posted October 15, 2013 Don, I had a great meal at WK a few weeks ago - my first experience there. It was a server/chef curated impromptu tasting. They even allowed half portions of a lot of things. Standouts for me included raw oysters; swordfish served over a summer succotash; and a grilled tomato, fresh mozz served alongside grilled bread and rapini pesto. It was a meal that really set the standard for the rest of my trip, which later became a disaster due to some virus that I picked up along the way. I would be devastated if I went back and had a less than satisfactory meal.
seanvtaylor Posted December 15, 2014 Posted December 15, 2014 Great brunch for my wife's birthday on Saturday. Our 10-month old was well-accommodated (and well-behaved), with a nice high-chair, crayons, and safe-to-eat (though not tasty) play dough. The service was great, and clearly respectful of the fact that we had an infant with us. The food was great and perfect for the season; kielbasa with yams and cabbage, and a great hash (my wife had it, so I don't know the details). The bakery items--a chocolate donut and a sour cream coffee cake--were so well-made. Desserts--hot milk cake for my wife, and peanut butter fluff ice cream for me--were a nice way to finish. We try to get to Woodberry a few times a year, but with the new addition this is the first time we've been there in 2014, and we can't wait to go back.
DC Deb Posted April 28, 2015 Posted April 28, 2015 Hi Everyone. I am finally going to Woodberry Kitchen for the first time this Thursday night. I don't usually get up to Baltimore but am having surgery at Hopkins the next day (which means no drinks, bummer). Any advice on must haves? I am especially looking for meat or shellfish dishes. Thanks Deb
DonRocks Posted April 28, 2015 Posted April 28, 2015 Hi Everyone. I am finally going to Woodberry Kitchen for the first time this Thursday night. I don't usually get up to Baltimore but am having surgery at Hopkins the next day (which means no drinks, bummer). Any advice on must haves? I am especially looking for meat or shellfish dishes. Thanks Deb Seasonal produce, at least one thing from the outside grill, and a mocktail from the bar before dinner - if it's nice weather, sit outdoors (but it does get cold there). If there's one thing listed on the menu multiple times, in multiple presentations, get the one that sounds most irresistible. One of my greatest food items of 2013 was simple, grilled nectarines drizzled with local honey. Scroll up - my review is there, somewhere. Good luck with your surgery. 1
DC Deb Posted April 28, 2015 Posted April 28, 2015 Thanks for the tips Don. I am donating bone marrow to my sister on Friday. Good excuse to eat more red meat.
captcourt Posted April 29, 2015 Posted April 29, 2015 Wishing you and your sister all the best at the end of this week. I second Don's tips. My +1 and I have gone several times over the last couple of years, and honestly, all of our dishes and drinks have been in one of two categories: "this is really good" and "this is really stellar." Enjoy!! 1
darkstar965 Posted April 29, 2015 Posted April 29, 2015 Be sure to check tomorrow to be sure they're open and it's safe. I'm on WK's mailing list and try sent notice yesterday that they'd be closed due to all the turmoil in Baltimore. They're north of downtown closer to where the violence started Monday with employees living nearby. Some of their staff actually brought the breads baked for dinner service to the peaceful protests which I thought very cool. Hopefully it should be calm tomorrow with the next event a police accounting that may not happen as expected on Friday. Be safe.
B.A.R. Posted April 30, 2015 Posted April 30, 2015 I really should make a road trip. I like to be home in bed by 10 anyway, because I am old and boring
saxdrop Posted October 28, 2016 Posted October 28, 2016 On 10/28/2016 at 9:55 AM, Tweaked said: Is there a better looking restaurant to walk into [than The Dabney] when the weather is turning to Autumn and the hearth is blazing and the air is tinged with smoke? This is the exact thought I had first time walking into Woodberry Kitchen...
curiouskitkatt Posted January 25, 2017 Posted January 25, 2017 any dish on the progress of A Rake's Progress? You may say Im a bit curious. nothing new. I may very well be the Kevin Bacon of the food scene. I worked for Spike & Charlie back in the early 2000s. Spike certainly has come a long way. Good for him. former waitstaff, kat
Ericandblueboy Posted June 18, 2017 Posted June 18, 2017 Taking the kids to the Baltimore zoo was my excuse to check out WK for the first time. The brunch menu, which has a wide and fairly interesting selection, was enough for me to make the trek. Let's start with the so-so. The quiche was nothing special. I don't even know why I ordered the quiche. It was a kids stuffer except they didn't like it either. Lamb Chilaquiles - topped with a huge mound of scrambled egg that no one wanted to eat (I tried it, it was good for scrambled egg, but still it's scrambled egg). The lamb was soft and flavorful. Too bad there weren't many chips in this so-called chilaquiles dish. Unfortunately the kids only wanted to eat the chips. Soft shell crab Buffalo style. Luckily, the Buffalo sauce was only on the plate, and not particularly spicy. It was delicious. Baked clams - had to get 2 orders (bacon, bread crumbs, herbs). Doughnut - dense but the kids still loved it. Overall, a super brunch option except it's an hour away.
DIShGo Posted September 4, 2018 Posted September 4, 2018 My second visit to Woodberry Kitchen was disappointing. The drinks were fantastic and the service was great, but someone in the kitchen was seriously over-salting nearly every dish we tried. My first meal there, everything was spot-on, including the deviled eggs, crab pot and oven-baked clams. This time, the deviled eggs were again sublime, but all of the other dishes fell short. The biggest disappointment was the raw beef. It was so salty that I couldn't finish it. The beef was served with homemade chips that were fabulous alone, but difficult to eat with the extremely salty meat. The smoked trout was better, but also over salted. The saltiness in this dish competed with an overly sweet mustard sauce, overwhelming the delicate flavor of the trout. The cast-iron chicken and biscuit, which sounded fantastic when the server described it, was poorly seasoned as well. The biscuit was great, with melted honey butter inside, but the chicken (cooked in a cast-iron skilled--not fried) was salty and texturally unappealing. I love this place, and I hope the kitchen was just having an off-night. Based on the wonderful food I enjoyed the first time I visited (earlier this summer), I will certainly try it again. 2 1
ArlFred Posted September 2, 2022 Posted September 2, 2022 They sentg an email a couple weeks ago promising to reopen soon, and more importantly, advertising for help.
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