Woodberry Kitchen Reservations

Woodberry Kitchen Reservations

I make a plan to dine at Woodberry at least every couple of months. Never had any issues, until recent. We had reservations for 10p. Our waiter didn't greet us for nearly 20 minutes. When he finally arrived, his demeanor was very curt and not welcoming. We also, had only one menu. We placed the drink order and he returned and left again. No mention of menu highlights or anything which is a standard at the Woodberry. Immediately requested another waiter, which took another 10 minutes, but our new server was good and served my table before. I was celebrating with my girlfriend who has not dined at Woodberry and she was also, surprised but everything worked out in the end.
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Woodberry Kitchen Reservations

Description Woodberry Kitchen relies on longstanding relationships with the growers of the Chesapeake to provide the ingredients that nourish and delight our guests. At our table, you join us in supporting sustainable agriculture that respects the abundance and traditions of the region while helping to ensure its future.Housed in a renovated 1870s foundry nestled in historic Clipper Mill, Woodberry Kitchen offers a warm, rustic setting featuring an open kitchen and patio seating during the summer season. Owners Spike and Amy Gjerde are committed to providing our guests with exceptional service and fare, earning Woodberry Kitchen recognition by Bon Appetit, The New York Times, and Gourmet. Come join us, whether for a snack along with local wine or beer at the bar; an impromptu supper with friends; or a private celebratory feast in one of our dining rooms.
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Woodberry Kitchen Reservations

Woodberry Kitchen relies on longstanding relationships with the growers of the Chesapeake to provide the ingredients that nourish and delight our guests. At our table, you join us in supporting sustainable agriculture that respects the abundance and traditions of the region while helping to ensure its future.Housed in a renovated 1870s foundry nestled in historic Clipper Mill, Woodberry Kitchen offers a warm, rustic setting featuring an open kitchen and patio seating during the summer season. Owners Spike and Amy Gjerde are committed to providing our guests with exceptional service and fare, earning Woodberry Kitchen recognition by Bon Appetit, The New York Times, and Gourmet. Come join us, whether for a snack along with local wine or beer at the bar; an impromptu supper with friends; or a private celebratory feast in one of our dining rooms.
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Woodberry Kitchen Reservations

Private Party Facilities:Woodberry Hall, adjacent to our main dining room, offers an intimate dining area in a restored mill with exposed brick walls, soaring windows with custom drapery, and custom made farm tables. A private entrance ensures no disruptions or unexpected guests. The room is perfect for family gatherings, business holiday parties and pharmaceutical dinners. Woodberry Hall seats up to 40 guests for dinner or 60 for a standing cocktail party. Please inquire about available dates and our feasting menus.
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Woodberry Kitchen Reservations

Gjerde has shown his love for oysters from the Chesapeake Bay’s estuaries since Woodberry’s earliest days, but in the last seven years the selections have doubled. We slurped a few saline beauties fresh from Virginia waters and spooned up others simmered in an appropriately simple cream- and milk-based oyster stew. From their shells we scooped out several others that had been roasted and dressed with port cream and smoked ham, or with the house hot sauce, called Snake Oil, made from a local chile variety known as fish peppers. The peppers were once widely used by Maryland cooks but then nearly forgotten. Gjerde convinced some growers to plant heirloom varieties. Their impressive heat waded through Woodberry’s “crab pot”—a double entendre for the crock holding hot dip that also refers to the name of the traps used to catch crabs. The dip’s foundation was quark, similar to fromage blanc, and it was doused with sherry, a flavoring for dairy and crab dishes that stretches back to the country’s founding.
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Woodberry Kitchen Reservations

Woodberry’s success has brought Gjerde, who grew up in Baltimore, a national platform, including a couple of James Beard award nominations. He’s no upstart, though. He and his brother ran several restaurants—including Spike and Charlie’s, Atlantic, and jr. (all defunct)—through the 1990s before he started Woodberry with his wife, Amy, and another partner no longer involved. The space’s cultivated warmth (craggy brick walls, mottled cement floors, chopped wood stacked on shelves overlooking the lower part of the two-story room) and the staff’s efficiency speak to Gjerde’s years of experience in the business. And the fact that the more he thrives, the greater he glories in local tradition? That’s just breadcrumbs on the imperial.
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Woodberry Kitchen Reservations

Woodberry was amazing. Our server was wonderful and very knowledgeable about the menu. Everything we tasted was delicious. The only complaint we had was that we made a reservation at 7:30 and were not seated until 8. Additionally the timing was a little off with the bottles of wine arriving at the table a long time after the food. Next time we will order our wine well in advance of the course we want to have it with. Admittedly this might have been our fault as well because the food was so delicious that we scarfed it down before the wine could get there. Sometimes timing can be difficult when a restaurant is this busy. Despite being packed on a Sunday night, we had very attentive, but not overbearing, service.Woodberry is very expensive. If you want the full experience (cocktails, wine, appetizers, entrees, and desserts) I recommend budgeting $100 per person before tip. However, when you consider the fact that all of the food is seasonal and comes from local farms, you understand the large price tag.We will definitely be coming back.
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Woodberry Kitchen Reservations

What are premium access reservations?We teamed up with popular restaurants to save you a spot when the house is filled. Redeem OpenTable Dining Points for in-demand tables, set aside for you.How can I earn points?You can earn points when you book and dine using the OpenTable app or OpenTable.com. Standard qualifying reservations are worth 100 points, and specially marked reservations are worth up to 1,000 points–10x the regular amount of points!What can I get with points?Points are redeemable for Premium Access reservations at select restaurants, Dining Reward Gifts or Amazon gift cards.
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Skimming the menu at Woodberry Kitchen at dinner last month, my eyes locked onto the description of a North Carolina wreckfish entree. It came with spring garlic cream, asparagus, new red potatoes, and … crab imperial? There was a dish I hadn’t thought about in years. Memories of my Maryland childhood shook awake at its mention. A caloric wonderland of a casserole, the Chesapeake region recipe typically includes lump crabmeat folded into mayonnaise and a cream sauce (or melted butter) with seasonings like dry mustard and Worcestershire sauce, sometimes sherry. It was served on its own in scalloped shells or as the capper for stuffed fish. I ordered it every chance I could as a kid, though its brazen richness started becoming unfashionable by the mid-1980s.
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Everything was great except for the food. With all the hype, I was expected to be wowed, but was only moderately impressed. My chicken was a little acidic and I wish I had gotten another dish. However, I did like some of the other dishes my family members ordered. I did tell the hostess that my dinner reservation was for a belated birthday dinner and they sat us right next to the kitchen so we could see all of the action which was really fun and interesting. The drink I ordered was good, I think I just should have ordered a bunch of small plates instead of the entrees. Willing to try Woodberry again but was surprisingly unimpressed my first time.
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We have been to Woodberry Kitchen before and after this meal will make it a go-to spot! They always have seasonal fare, including a la carte soft shell crabs and their strawberry sundae which is perfect for the season. My wife and I shared a few different items including the braised beef flatbread – think pizza and amazing pot roast combined; and a chicken enchilada – cheesy, smoky and a bit spicy. Our server was attentive, warm and funny. She made great recommendations and generally just treated us like we'd joined her in her own home. This level of service is rare for 20-somethings, because we are always assumed to be poor tippers (I know because I was a server for many years) and was incredibly appreciated as we celebrated a special occasion.
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The Woodberry Kitchen was a definite disappointment because we were told how wonderful it was, so we decided to go for Our Anniversary. When we made our reservation, we were not informed that we could only get breakfast at 2 pm in the afternoon. Although we take some of the blame for not researching more thoroughly, we assumed we could have a late lunch, early dinner to enjoy a nice time around Baltimore. Ultimately, it was the lack of service that we received during our meal that left a bad taste in our mouth. Our waiter did the bare minimum and came to our table, as though he was doing us a favor. We promptly asked for our check and proceeded to another restaurant to enjoy a nice dessert for our Anniversary celebration. Such a shame because it really takes a lot for us to complain.