Chef

Lou Sumpter

"ChefsFeed approved."

"Spike Gjerde's ever changing seasonal menus are great. There's an emphasis on local farmers and the craft of the Maryland cuisine. I particularly enjoy the beef tartare with farm egg and a spicy mayo with grilled baguette. His creative use of pickles is placed sparingly throughout the menus, too."

"The Tilghman Island crab pot and vegetable flatbread at Woodberry Kitchen are both worth the drive to Baltimore. Woodberry Kitchen is one of the most exciting restaurants in the mid-Atlantic right now—very fresh, very seasonal, very local."

"Delicious cocktail by BB 🙏 thanks"

"Always awesome #howisummer"

"When in #local"