Woodberry Kitchen Review

Woodberry Kitchen Overall Review

First we would like to thank Tameka for making a special request for 2 Soul Sisters to review Woodberry Kitchen.  This one is for you Meka!  Woodberry Kitchen is one of Baltimore’s most popular eateries.  Woodberry Kitchen is a restaurant located in the Clipper Mill section of Baltimore City. Clipper Mill is now an upscale, bohemian, renovated part of town which used to house a Grist Mill, aka a corn or flour mill.  The use of organic and sustainable cuisine is one of its calling cards.  The menu is updated daily depending on what’s fresh from the local farmers each morning.  The chef’s creativity and absolute mastery of food is evident by both its taste and presentation.  The restaurant remained at a constant hum throughout the evening.  Every table was incessantly full.  One has to be comfortable with being seated very close to others at this restaurant.  Occasional elbow bumping is not out of the norm.  This restaurant is great for foodies and folks looking for a unique dining experience.  This is not a romantic spot so we do not recommend it for date night.  There is free valet parking available.  Overall we give Woodberry Kitchen ♪♪ and a half note. 

2010 Clipper Park Road, #126

Baltimore, MD 21211

410-464-8000

Mason Dixon Oysters

These small plump wonders were perfectly cooked.  They had a mild flavor and the fish pepper was just spicy enough to give the oysters a bit of a kick.  The spice did not detract from the flavor and there were aromatic herbs used to enhance this dish.  Melissa is not a cooked oyster fan, however these were perfectly undercooked.  

Diva Cucumber Spears

These cucumbers were fresh and light with a perfect note of spice added by chili flakes.  We were so pleased by the chef's choice to add chive blossoms which added a refreshing and delightful onion flavor that reminded us of spring.   A dash of sea salt brought out their flavor.

Farmstead Cheeses

This adorable presentation of 3 distinct cheeses and crackers were very well paired.  One was a double whipped creamy cheese with a light, fluffy and tangy flavor.  The 2nd possess a smoky and aged taste.  The 3rd was a mild unassuming and non memorable cheese.  The pairing of jams, honey and crackers was a perfect touch.  

WK Butcher's Board

 This meat tray consisted of a salami, a pancetta, a bresaolo, pork cracklin, and a coppa.  Translation: a homemade bacon which had a gentle smokiness.  The yummy bacon fat melted in your mouth.  The air dried beef had a rich earthy flavor and a ton of salt.  Its presentation was amazing.  It's bright red color was reminiscent of rose petals.  The cured pork had a rich full bodied flavor with a nice bite to it.  The fat gave it a buttery finish.  The salami had a peppery flavor reminiscent of Chorizo.  The pork cracklings were light and fluffy with a fabulous crunch.  These were gourmet pork rinds on steroids.  There was a bread on the plate that was like none we have ever tasted.  It had been smoked with chunks of fat baked right in the bread, which gave it a smoky meaty flavor.  

She Crab Soup

We really enjoyed the presentation of this dish, whereby a shallow bowl with a mound of she-crab was placed on the table and a small pitcher of soup poured over it. It would have been good if the soup had been hot, which would have complimented it's yummy flavor. The crab meat in this dish had a heavy lemon flavor which was just the slightest bit off putting to us as we like our food light on the lemon, but perhaps this would appeal to some.

Smoked VA Rockfish

This rockfish was flaked over a salad. The greens had a slight licorice flavor. The rockfish itself had a great smokey flavor. The texture was a tad bit firmer than crabmeat.

Chocolate Bomb      

This chocolate bomb was a little different from others we have had... In a good way. It was soft and fluffy. The chocolate covering was a glaze that had a bit of a gelatinous consistency instead of being hard. The 2nd layer consisted of a marshmallow mousse which was lovely. This dish was accompanied by a wonderful salty pretzel and a home-made fresh cream ice cream. Yummy!

Melissa’s Review

Imagine rustic country having dinner with urban chic…that’s my snapshot of Woodberry Kitchen.   The use of wood and greenery lends itself to the rustic countryside while the brick walls and semi-loft interior screams urban industrial.  This juxtaposition of rural and urban danced on our plates as comfort foods waltzed with trendy cuisine.  The chef clearly has an inspired pallet and can cook anything to perfection.  Everything we ate we enjoyed.  The problem came in when we were half way through the meal and our waiter abandoned us.  Yes, Angela and I were left high and dry…no goodbyes, no see you laters, no money left on the bedside. It took 45 minutes for us to see our waiter again, and when he appeared his attention was completely focused two young phillies at the table next to us.  We were completely ignored until I yelled “EXCUSE ME!”  This left a bitterness that is still too hard for me to swallow.  I give Woodberry Kitchen ♪♪ and a half note. 

Angela’s Review

The décor of Woodberry Kitchen seems not to disturb the natural lines and bones of the original space. The “skeleton” of the old Mill has been kept pretty much intact and the restaurant built around it. There is lots of brick and exposed steel. The top floor of the restaurant is more of a balcony than a whole second floor. This establishment is always packed, which speaks to its popularity. Now as for the food, as a whole I would describe it as very inventive but in a fresh, close to the earth sort of way. The ingredients used are grown locally and change seasonally, a thing which seems to have caught on big lately and which I always enjoy in a restaurant.  I do not know how long the trend will continue but will enjoy it while it lasts. The only criticism I have is that, perhaps, due to the volume of business they do (I will give them the benefit of the doubt and say that this is the reason) they have a tendency to start out strong service-wise, and then taper off. Our waiter left us alone for far too long at one point, despite the fact that he was paying close attention to the table of women next to us who had just come in (and I DO mean RIGHT next to us, as the admittedly limited space is very closely packed and it is no easy feat for either the wait staff OR the patrons to slide in and out of each table, on the 2^nd floor, without practically hitting the people next to you). It got so bad that at one point we were prepared to call the manager over regarding it, but were saved from having to do so, by the return of his attentiveness. All In all, there are things I like very much about Woodberry kitchen, as well as things I think could definitely be improved upon. I give this restaurant ♪♪ and a half note.

Red Maple Photos

Caribbean Plantain Chips

Duchess Potatoes

Indian Curry Crab Hush Puppies

Seared Pork Belly Skewer

Beef Tenderloin

Baked Rockfish

Vegetarian Pot Pie

Lamb Burger

Chili-Lime Grilled Shrimp

Red Maple Crab Dip

Duck Rolls

Chocolate Cayenne Truffle Brownie

Red Maple Review

Overall Review

Red Maple “used” to be a restaurant in the heart of Mt. Vernon.  However these days it has made a sharp left turn toward more of a lounge feel.  The focus is on music and drinks, which has left the food lost in translation.  In regards to service, we said to each other that this is not the place to come expecting to be paid much attention to.  The service was not poor, it’s just that staff was more focused on the folks in the bar area.  The food left us wanting and a little unsatisfied.  What has stayed the same is the strange and interesting mixture of people that frequent this establishment.  It is fair to say that most if not all kinds would easily fit in here.  With that being said, Red Maple is a great spot for non-hungry folks looking for a lounge atmosphere.  There is only street parking available along with a few paid lots.  If you choose to venture out to Red Maple please be advised that it is not easy to find.  They have chosen not to clearly mark the location.  Rather there is a small etching of an abstract red maple tree on the wall of the building and on the glass entrance.  Overall we give Red Maple ♪♪.  

Duck Rolls


The poor chef did unspeakable, unforgivable and atrocious acts to these poor ducks.  We sat there for the longest time wondering how on earth it was possible to make a duck mushy.  It appears that the duck was minced, pulverized and then pureed.  The duck was seconds away from becoming a liquid.  These duck rolls left us confused and bewildered.

Chili-Lime Grilled Shrimp


The shrimp in this dish sat atop a bed of quinoa that was mixed with bacon and jalapeno...Halleluiah!  The quinoa was light and flavorful.  The zesty chili lime dusted only the top of the shrimp, causing us to place the shrimp face down on our tongues to really enjoy the flavor.  This dish was one of our preferred dishes.



Vegetarian Pot Pie


Imagine orzo pasta and red lentils baked beneath a pot pie crust.  The chef choose to put more orzo and less lentils in this pot pie creating a deprivation of flavor.  If the chef reversed that and added more veggies and aromatics, this dish would have been a hit.  The pie crust was cooked to perfection. 



Seared Pork Belly Skewer


The pork was seared to perfection, yet it had no seasoning on it.  The pomegranate sauce was very tasty but it was sparse and just gently brushed on the pork.  The grilled watermelon was delicious; the addition of salt and molasses smart and pleasing.

Indian Curry Crab Hush Puppies 

Surprisingly there was quite a bit of honey in this dish creating an unnecessary amount of sweetness.  The choice of roughly ground corn meal gave the hush puppies a grainy texture.  This dish was not a favorite.


Beef Tenderloin


The beef in this dish was cooked to perfection however the chef murdered it when he added his Nicaraguan Chimmichurri.  That stuff was so sour and bitter it locked up the back of our jaws.  He then made a 2nd stop on the sour train with his cold, sour and bitter carrots.  This dish was a disgrace. 


Duchess Potatoes



Envision boxed mashed potatoes that are dry and mealy with little flavor.  Though the menu promised asiago cheese, it was nowhere to be found.  He did manage to create a tasty tomato relish, which was this dishes redeeming grace.  It would have better if the relish were not so cold.  What a strange dish!

Baked Rockfish



The rockfish was cooked to perfection and finally seasoned well.  The lentils that accompanied this dish were cooked better and stood out more than the ones in the pot pie.  Our only concern for this dish was the super salty crispy kale. 


Plantain Chips


These had both the taste and texture of chips. An aroma reminiscent of french toast emanated from them, giving us the warm fuzzies. They were salty with a subtle hint of sweetness provided by the infusion of fennel vanilla throughout. These light, crispy and airy plantain chips were very tasty.


Red Maple Crab Dip


Now from the sublime to the ridiculous, this crab dip was very uninspiring to say the least. It consisted of a heavy cream sauce, light on the crab and had a very unmemorable taste.


Lamb Burger


The chef's use of Middle-Eastern spices was fabulous here, though the dish could have used a bit more salt. The lamb was tender and very well cooked. His use of pita bread was great. This dish was highly aromatic with the perfect amount of spice.



Chocolate-Cayenne Truffle Brownie


Surprise!!! This dish was heavenly.  The cayenne pepper delivered a sensational heat to the palete.  The bourbon cream sauces perfect counteracted acted the heat of the pepper cooling down our taste-buds.We love this dessert. 
Melissa's Review

Red Maple used to be one of my favorite restaurants.  Unbeknownst to us, the chef changed.  Previously the cuisine had an Asian fusion flair, now the food has more of a middle eastern fusion flair.  Angela and I were quite surprised to see the difference.  Not only had the menu changed, but the atmosphere was different.  I could tell Red Maple has shifted its focus from food to more of a bar/club feel.  This was extremely disappointing to me.  The music was loud and all the patrons were congregating in the back of the restaurant while Angela and I were the only ones sitting in the food/restaurant section.  The restaurant maintains its sleek, sophisticated décor but the vibe was way off for me.  The food was so-so.  Much of it was not seasoned well and some of the dishes were just plain confusing.  It was hard to tell which direction the chef was headed.  The restaurant’s tapas style dinning allowed us the opportunity to try everything on the menu.  When you eat everything on the menu you get a rather comprehensive view of the restaurant.  With that being said I give Red Maple ♪♪.  

Angela's Review

Red Maple used to be one of my favorite places to eat. The great big fireplace and comfortable sofa-like chairs, along with dim lighting, and the ever present DJ spinning global beats, appeal to me on an almost primal level. Though the atmosphere has not changed, this visit revealed a change in chef and menu.  Where a mixture of small plates and a few entrees used to be, is a fully small plate menu.  Where an Asian inspired menu used to be, there is now a more Middle Eastern flare.  The food here is hit or miss, though there are some really well done offerings. I still have not figured out the reason behind many chefs NOT flavoring the protein involved in whatever dish they are creating. It really does drive me nuts to have perfectly cooked steak, or tuna… or… whatever, that has no flavor of its own, ostensibly because the chef expects that the accompaniments will carry the dish… NOT SO. The service here was not bad, though this might have more to do with the fact that the dining area was empty save for the two of us. Red Maple seems to be, more now than perhaps before, a place where people come to mix and mingle in the bar area with the dance floor, rather than sit in the dining room area and eat.  I give Red Maple ♪♪ and a half note.

Jack's Bistro Photos

Poutine

Fried Smores

Grilled Pineapple

Sous Vide Duck Breast

Argentine Steak at 134 degree F

Mac & Cheese and Chocolate

Smoked Gouda Jalapeno and Bacon Grits

Jack's Bistro Review

Jack's Bistro Overall Review

Jack’s Bistro is a bit hard to find and a little off the beaten trail, but well worth the extra left turns needed to get there.  This is the only restaurant in Baltimore that utilizes the Sous Vide method of cooking.  After a little research we found out that Sous Vide is a French method of cooking that entails placing meats in plastic bags and boiling them in low temperatures of water for extended periods of time  (Who would have thunk it!).  We think that Jack’s is a great spot for guys night out, specifically guys that have a sophisticated pallet.  Guys would enjoy the atmosphere with TVs constantly playing sports.  It’s a bit noisy for a date spot but could work.  If you visit the restaurant, you will have to find street parking.  The good news is the street parking is free.  We would like to thank our readers Greg and Vince for recommending this spot to us.  Overall we give Jack’s Bistro ♪♪♪ and 1 half note.

3123 Elliot Street

Baltimore, MD 21224

410-878-6542

 Smoked Gouda Jalapeno and Bacon Grits 

These grits were smooth and creamy.  The bacon added a wonderful smokey richness and the jalapenos' added a nice kick of heat.  The smoked Gouda was a wonderful touch. 

 Argentine Steak at 134 degrees F- Medium Rare Only

It was explained to us that this cut of beef is very hard to make tender.  Let us just say that to eat it here you would never know this.  This steak was so tender, light and juicy that it made you want to hurt somebody!  It was finished on the grill to give it a nice char.  It was delicately seasoned allowing the true beef flavor to shine through.  The beef was placed atop a cauliflower puree which was smooth, creamy, velvety and buttery and then topped with truffle butter. 

Sous Vide Duck Breast

Shall I reiterate, this was the most tender duck ever!  We had never had melt in your mouth duck before.  This tender little ducky sat on a nest of corn, tomatoes, squash and rice joy.  The skin was crispy and reminiscent of bacon.  The corn added sweetness and the basil added perfuminess.  This duck had the perfect amount of gaminess.   

Mac & Cheese with Chocolate

This dish drew Angela but frightened Melissa.  Melissa's comment after the first bite was "Why does that actually work?"    This dish was rich and super creamy with a touch of chocolaty sweetness.  The chocolate brought earthiness to the dish. It helped that the chocolate was not a sauce but rather crumbled chocolate sprinkled on top. 

Poutine 

These super thin-cut shoestring french fries were coated in demi glace and foie gras sauce and topped with cheese curds.  This was a wonderful combination of salty, savory and cheesy yumminess.   These chefs have seasoning down to a science.  The fries were not at all greasy, but rather light and crispy.

Fried Smores

The fried Smores were graham cracker encrusted chocolate marshmallow cookies covered in a heavy rich chocolate sauce and accompanied by a homemade dark chocolate ice cream.  It was warm, gooey and yummy.  The cinnamon added a nice kick.  

 Grilled Pineapple Dessert

The chef perfectly grilled pineapples and sat them in a pool of spiced buttered rum yumminess.  He also added sliced strawberries and the most wonderful egg yolk ice cream. This dish was very light and fresh.  The egg yolk ice cream was insanely delicious.  

Melissa's Review

I have to admit that I was very apprehensive about this place.  The menu looks strange to say the least and the name seems so blah.  When Angela and I pulled up, I became even more concerned because from the outside, the place looked absolutely boring.  But, be ye not deceived; Jack’s Bistro is a treasure trove of deliciousness and delight.   Wow…From the first bite to the very last bite….Wow!  Those two chefs lost their minds in that kitchen.  Everything that came to our table was drenched in savoriness and creativity.  For those of you that have been following the blog for a while, you know that I LOVE duck.   Well, I can officially say that Jack’s by far has the best duck I have ever had in my entire life!  That little fowl was treated with such delicate care and attention.  Its dignity was fully preserved.  His super tender meat and crispy skin caused me to put my fork down, place my face in my hand and fight back the tears of pleasure…just thinking about it is making me teary-eyed all over again…Sniffle…someone pass me a tissue please…Give me a minute….Ok, there we go, I’m ok now.  The atmosphere was eclectic, bright and bustling.  Honestly, I have to say that I don’t think the atmosphere properly matched the food.  The food was uber sophisticated while the décor was too scaled down and casual for my liking.  I believe that food that fabulous needs to be paired with equally fabulous surroundings.  Even our waitress who was absolutely superior to all other wait staff we have encountered (with the exception of our all time favorite waiter Nick who we will introduce to you all later) did not at all fit into this setting.  At one point I leaned over to Angela and said “Is there such thing as a classically trained waitress?  This woman is amazing!”  Despite my issue with the atmosphere of this restaurant, I give Jack’s Bistro ♪♪♪.  

Angela's Review

OMG…OMG…OMG.  Let me just say, right off the bat that the chefs at Jack’s Bistro performed unexpected feats of culinary magician-ship the night we visited (I know what you are saying… “Is magician-ship even a word?” to which I am saying, “of course not silly, but so what.” ;) It is a little hole in the wall tucked away at the entrance to an alleyway in Canton. If you didn’t know it was there, you might pass it by without ever discovering it, and I would forever feel sorry for you. The night started out with what may have been THE BEST drink I have ever encountered… A Violet Martini… you heard it, a VIOLET Martini. It was fabulous. If you drink, it is a must try. Think velvety, full bodied, flowery and mildly citrusy at the same time. It was probably the most sophisticated drink ever… and this at a place that looks like a mixture of a neighborhood bar and a small mom and pop-style restaurant. And things only got better and better from there. When Melissa and I first came across mention of the restaurant in Baltimore Magazine’s Best of Baltimore edition, and pulled up the menu on the internet, I have to tell you, we were SOOOOO skeptical and very unsure as to whether we wanted to give it a try. I have to give a shot out to my coworker, Greg, whose recommendation that we visit this establishment, a recommendation which was later echoed independently by my friend Vince, convinced us to give it a try. I must say that I will forever be grateful.  We were seated in a section which entails big, comfy booths situated directly in front of the bar. There is another section which entails tables and chairs and is situated in front of the kitchen, into which you can see the magic happening before your very eyes. Either way, methinks you can’t go wrong. The food was off the hook. I had the steak with truffle butter, grilled scallions and cauliflower puree, a divine creation that was so expertly and perfectly executed it defies description...  which will not stop us from trying… Lol.  Still, you would have to try it for yourself to fully understand.  And the SERVICE, my goodness, we have to mention Dana. She was perfection. She belonged in one of the finest establishments in a culinary bastion such as NYC. She was that good. To give you an example, at the end of the night, she brought me my leftovers in hand-written, labeled containers, which she called my “care package.” Wow! As you have probably guessed by now, I give Jack’s Bistro ♪♪♪♪.  

Mussels Memorial Photo

Mussel Killers

Angela and I have a confession to make.  "Yes, we are mussel murderers!"  There, our conscience is now clear.  It all started on a warm spring night.  We were hungry and mussels were sitting on the kitchen counter looking so tempting and tantalizing.  We took a bottle of white wine brought it to a boil (don't worry church folks, all the alcohol cooked out) in a pot along with 3 tablespoons of garlic, 4 stripes of fried bacon diced and 2 pinches of salt.  We let this sauce reduce for 20 minutes.  We took the poor innocent mussels to the sink and gave them one last rinse.  Angela and I looked at each other and knew that one of us had to do the dirty work of throwing these poor creatures into the pot of boiling liquid.  It turns out that Angela is so much braver than I.  We thanked the mussels for their sacrifice and then she threw them in the pot.  We put the lid on quickly and we both walked away.  We spoke no more about our gruesome act... until 10 minutes later when the mussels were done cooking.  They looked and smelled so glorious that we had no regrets for the brutal act we had just committed.  So Yummy!