Woodberry Kitchen rocks!
Baltimore was great upon arrival, but this sealed the deal our first night when we found this amazing farm to table restaurant.
I can honestly say they didn't miss a beat!
The brick oven in the photo is used to cook the majority of their meals. It heats up to the 700 - 800 degree range when they use it for dinner and then in the early dawn hours when it cools down to around 400 degrees the pastry chefs use it to bake all of their breads and pastries.
To say that the service here was impeccable is an understatement! From the greeting at the door, to the knowledgeable staff, to the vibe of their teamwork and most importantly to the servers who love what they do and will sit down and talk to you without any rush. Without a doubt, they know exactly what they're doing and are fully aware of what they have created.
We were in awe!
If ever in Baltimore, it's an absolute must see!!!
We started with this snack of fresh Kohlrabi, Cucumber, & Scallions sprinkled with cumin, lemon, and sea salt.
My first drink was
"Plantation" a single barrel bourbon, smoked honey, California port, and whiskey barrel bitters. Farra had the Gov't mule, which is probably the only thing that we found was not as good as what we had tasted before...
Starlite's mule is better.
With our hunger and amazement at the menu, needless to say, we ordered way too much. After the snack we had Ladyfinger popcorn, which is a heritage corn. We split the Truckpatch spinach salad, goat cheese, strawberries, almonds and maple.
Here is my grass fed Roseda KC strip on a bed of cheesy mashed potatoes, summer squash, scallions, with a spring garlic butter. Yes, I did eat all the fat!
Farra's local (West Virginia) Stuffed Rainbow Trout with chard, mushrooms, skillet potatoes and green garlic aioli paired with a local Seyval white wine.
In complete glutton mode, we agreed to let the server choose a dessert and pair a drink with it. By this time, we both still had our cocktail to finish, our glass of wine to finish and now another drink was on its way. But what's dessert without coffee?
With 3 drinks in front of us, Ally, the barista comes over with 2 french presses from Counter Culture - single origin coffee from Burundi....why stop there? Marco, the general manager, then tempted us with our, now, 5th drink of local made rye whiskey...
Our surprise dessert pairing: Dessert was Summer Pudding with blueberries, raspberries, strawberries and whisked goat cheese....complete decadence!
Thank you to everyone at Woodberry Kitchen who made our stay in Baltimore so memorable!
Thanks to Sophie and Ally for the awesome service and insider info!
The entrance and driveway up to Content Farm.
Here we are ready to party down. We had been driving all day so we were all about relaxing in the barn and enjoying the Italian feast!
Matt and Steph, our PIC's (partners in crime).
The bluegrass band killed it!
The barn was turned into this beautiful space with colorful old French vases and old cart wheels serving as chandeliers. Beautiful evening for a charming couple and done right on the 4th of July!
