Hands down the most anticipated restaurant opening of the last season, Woodberry Kitchen impresses on so many levels, from its stunning mill-to-restaurant metamorphoses to its real commitment to the farm-to-table philosophy as seen through partnerships with Marvesta Shrimp Farm, Two Oceans Seafood, and Springfield Farm. What other restaurant in town has a barista on staff or filters and carbonates Baltimore tap for a local seltzer, or offers fried hominy, deviled eggs, or house-made kitchen pickles and olives as bar food munchies? In this venture, Chef Spike Gjerde once again proves that he's not only a man of vision but also of follow-through.

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