Woodberry Kitchen

For 15 years, the restaurant has taken a no-compromises approach to local food, working with ingredients sourced directly from the hardworking farmers and watermen of the Chesapeake Bay watershed. WK’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, Spike Gjerde became the only chef in Baltimore’s history to take home a James Beard Award for “Best Chef, Mid-Atlantic.”