BALTIMORE -- Nestled in a long-closed mill in Baltimore's Hampden neighborhood Woodberry Kitchen is a bastion of local and organic cooking.
Since opening in fall 2007, the place has won acclaim for dishes by chef and owner Spike Gjerde. The Washington Post's Tom Sietsema enthusiastically endorsed it, writing "One part Fannie Farmer, one part Alice Waters, Woodberry Kitchen is all heart. Go, Baltimore!" In Washingtonian magazine's list of the 100 best restaurants in the region for 2012, Woodberry Kitchen is the only Baltimore spot profiled.
Here, the wait staff is equipped with answers to a multitude of questions: Where is the meat from? How is it prepared? Is this fish wild or farm-raised? Is this sour cream homemade? (The answer to that last one is yes.)
Arguably equalling the dinner in popularity is the weekend brunch, which boasts slightly different menus for Saturday and Sunday. Click through the below gallery for some of the offerings.
Cherry Glen ricotta pan-Cake with blackberries, maple butter and maple syrup.
Bloody mary cocktail with tomato juice, spices and organic vodka.
Cast iron skillet eggs with sage sausage, broccoli, potato, caramelized onions, prune-pepper and skillet potatoes with toast.
Crispy hog head and potato hash with fish pepper, poached eggs and hollandaise sauce.
Sour cream waffle with peaches.