Last weekend, I dined in what was likely the most seasonal, sustainable, sourced, organic & locavorish-committed high end restaurant I've ever eaten in: Baltimore's Woodberry Kitchen. But when I walked in, I didn't pick up on any preachiness, only friendly servers and two ex-Top chef contestants (one was working the business end of the wood-burning pizza oven, the other was working the receiving end of the bar). Our meal in the elegantly rustic space with brick warehousey walls and farm implent accents was absolutely wonderful.
WK's take on the Old Fashioned, made with three kinds of bitters & special ice cubes, hit me right in my sweet-drink-hating sweet spot.
Ladyfinger popcorn--it had unusually small kernels and only cost a buck.
WK's great deviled eggs featured a thick and densely piped Dijon mustardy mass layered with strands of sturdy lagniappe ham that gave them a neat, sweet, meaty & salty counterpoint.
This butcher plate featured a bunch of delicious, local piggy (lardo on toast, phenomenal pork belly) as well as bresaola and house-pickled veggies for contrast.
Seduced by & feeling high on the hog, we also opted for the piled high bbq-y pork sliders on glossy, high-quality, pretzel buns.
Local (I'm going to stop typing that word... just assume it in general) rockfish with root veggies and velvety polenta.
Short ribs long on flavor (like the pot roast you wished your mom made), with more rockin' root veggies, shallots, garlic and potatoes.
The best grass-fed steak (a ribeye) I've ever tasted--its seared crust was a thing of true beauty.
Chicken fried pork--a highly rewarding thick-ass slab of it-- and some unsuffering succotash were emblematic of WK's tendency (like our own DeepWood's) to recreate old comforting favorites with great ingredients and a few cheffy yet unobtrusive touches.
This apple pie with caramel sauce and homemade vanilla ice cream (how very DeepWoody, don't you think?) served as the perfect dessert for the birthday-celebrating member of our party.