TDN Weekend December 2016 Issue 9
Issue link: https://www.e-digitaleditions.com/i/974613
Woodberry takes all the culinary themes of this era of cuisine--locally sourced, farm-to-table, sustainable--as far as they can go. Every ingredient is meticulously sourced from as close to the restaurant as possible, and the cuisine itself is an homage to "Charm City" and its history. The menu is updated daily and every aspect of it is thoughtfully considered--from the beverage program, to small plates, to main courses and desserts. Located i n t h e northwestern quadrant o f t h e c i t y , Woodberry is housed in an 1870s foundry within historic Clipper Mill. The well-worn exposed brick walls of its main dining room are bisected by a large steel beam overhead, while wood accents and tables and a shelf of stacked logs provide warmth and added character to the rustic industrial motif. A quaint bar area sits on one side of the main room, perpendicular to an open kitchen complete with a brick oven. Stairs lead to a second dining level, while two large windows adorned with columned arches look out onto a patio area perfect for dining or imbibing during the warmer months. Another dining room offers a slightly more intimate setting, with all-wood tables and chairs and a large grandfather clock giving off a more farmhouse vibe. Patrons are both young and older, from professionals, to grad students and professors from nearby Johns Hopkins, to the well-tattooed, hip crowd. Servers dressed mostly in flannel shirts are extremely friendly and eager to offer recommendations and guidance through a menu that's tough to make decisions on. Upon visiting the restaurant for a second time in less than 24 hours, and without the knowledge that the visits were part of "research" for this piece, my companion and I were presented with a jar of homemade preserves taken down from the large stockpile of "put up" products that adorn shelves throughout the restaurant as a thank you for the repeat patronage.