How does a Baltimore restaurant make it onto Washingtonian’s “100 very best places to eat?” The magazine’s answer: “By offering something no place in Washington does.”
And not only is chef/owner Spike Gjerde’s (pictured) restaurant recognized in the January issue, Woodberry Kitchen placed an impressive No. 34 on the list, ahead of Bryan Voltaggio’s Volt in Frederick, which ranked No. 40.
The magazine credits Woodberry’s grasp of the farm-to-table movement and Spike’s understanding that “eating locally doesn’t mean eating fussily.”
Some of the magazine’s favorite Woodberry dishes: fish and chips made with tautog, a Maryland black fish; deviled eggs from farm-raised eggs; locally raised roasted chicken; and desserts like a malted ice-cream sundae and sweet-potato pie.
Other Baltimore area restaurants on the best list—which only rates the top 40—are Hell Point Seafood and Level in Annapolis and Jesse Wong’s Asean Bistro and Sushi Sono in Columbia.
There are probably lots of Baltimore ties at the other restaurants, but the most noticeable one is at Zaytinya, a José Andrés restaurant, where former Pazo chef Michael Costa took over as head chef in August. The Washingtonian placed the restaurant at No. 21, stating, “Costa has maintained the consistency and creativity of his perfectionist boss.”
And the magazine’s absolute No. 1 favorite—Komi, a four-star Dupont Circle restaurant praised for its chef, service, and Modern American/Mediterranean cuisine.
Photo courtesy of starchefs.com