Isn’t it tough enough to get a reservation at Woodberry Kitchen?  Now we’re going to have to fight with the Washington crowd for a table at the hip Woodberry eatery.

“The third time I was asked whether I had been to Woodberry Kitchen, the Baltimore restaurant where chef-restaurateur Spike Gjerde walks the talk of locally sourced cooking, I took note. All this buzz from Washingtonians, a people who launch into lengthy negotiations just to cross the Potomac for dinner, had to mean something,” writes David Hagedorn, Washington Post’s “Sourced” columnist.

The story goes on to explore Spike Gjerde’s commitment to locally sourced food and gives the restaurant rave reviews while at it.

Gjerde reveals that after a few failed restaurants in the 80s and 90s, opening Woodberry Kitchen was his “last swing at the fences.”

“Had the Clipper Mill project not come along, we would probably have taken the kids and left town,” he says.

Read the whole story at the Washington Post

The original version of this post named the restaurant’s neighborhood as Hampden.  It is in Woodberry.  We stand corrected!