Tavern at Woodberry Kitchen
American restaurant · Baltimore ·
Farm-to-table American fare in a rustic-chic former factory
Farm-to-table American fare in a rustic-chic former factory
"You know that kid from high school who always went by Tim but then suddenly insisted that their name is Timothy? That’s kind of like what The Tavern at Woodberry Kitchen did after 15 years of being known just as Woodberry Kitchen. The rebrand knocked their huge dining room down to a high-ceilinged, intimate space that seats 30, making the restaurant feel like even more of a special occasion spot. They were one of the first restaurants to really focus on farm-to-table food in Maryland, and that’s still what you can expect from the dishes today. If the crab service appetizer, which does the crustacean three ways (chilled, baked, and fried), is on the menu, get it, and definitely order anything that riffs off a state classic like scrapple musubi or Southern Maryland stuffed ham." - michele berry
"A smaller, concentrated iteration of the chef’s long-running mill restaurant that doubles down on Chesapeake foodways and hyper-local sourcing; meals emphasize regional recipes and ethics—examples include ham stuffed with a fragrant, locally guarded herb mix and a briny oyster pie of Chesapeake oysters in crisp pastry—reflecting a commitment to eating close to home and buying from known producers." - Simon Willis Simon Willis Simon Willis is a contributing writer for Travel + Leisure. For the magazine he has crisscrossed Europe, Asia and Latin America. Particularly drawn to remote places, he has filed features from Patagonia, Laos and the Southern Ocean among other destinations. Travel + Leisure Editorial Guidelines
"Sunday brunch is a great time to try Woodberry Kitchen’s customized twist on the mary, featuring Baltimore’s Old Line Spirits vodka and the tavern’s famed hot sauce called Snake Oil — made from local fish peppers, cider vinegar, and salt. A dash of specialty Keepwell Worcestershire — crafted with all-local malt vinegar, apricots, persimmons, and fermented oysters — adds a unique umami flavor to the homemade mix." - Claudia Rosenbaum
"You know that kid from high school who always went by Tim but then suddenly insisted that their name is Timothy? That’s kind of like what The Tavern at Woodberry Kitchen did after 15 years of being known just as Woodberry Kitchen. The rebrand knocked their huge dining room down to a high-ceiling and intimate space that seats 30, making the restaurant feel like even more of a special occasion spot. They were one of the first restaurants to really focus on farm-to-table food in Maryland, and that’s still what you can expect from the dishes today. If the crab service appetizer, which does the crustacean three ways (chilled, baked, and fried), is on the menu, get it, and definitely order anything that riffs off a state classic like scrapple musubi or Southern Maryland stuffed ham." - Michele Berry
"Cited as the Baltimore restaurant where Spike Gjerde showcased a fanatical approach to local sourcing, Woodberry Kitchen is noted alongside Gjerde’s James Beard recognition as context for the sourcing ethos that informed his other projects like A Rake’s Progress." - Gabe Hiatt