Tavern at Woodberry Kitchen
American restaurant · Baltimore
2010 Clipper Park Rd Suite 126, Baltimore, MD 21211
Highlights
Rustic-chic farm-to-table fare with regional seafood & produce
Rustic-chic farm-to-table fare with regional seafood & produce
"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
"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
"Woodberry Kitchen produces the Snake Oil hot sauce used in the fried chicken sandwich collaboration between Service Bar and A Rake’s Progress." - Gabe Hiatt
"Of the latter, there had been places like cultishly beloved DC ramen shop Toki Underground partnering with Baltimore’s Woodberry Kitchen." - Nadia Chaudhury
