Spike Gjerde, a James Beard-nominated chef and one of Baltimore’s most celebrated restaurateurs, opened his latest venture Oct. 11 in the former Crush space in
. Shoo-Fly Diner is the name of the 5,000-square-foot combination “farmhouse diner” and canning operation.
Former Roy's Restaurant Chef Patrick “Opie” Crooks is the chef de cuisine of the 75-seat restaurant, serving regional comfort foods and classic diner fare. Sourdough pancakes with maple syrup, fried oyster and creamed chipped beef sandwich with toasted butterbread are among the menu items. The menu is divided into various sections: snacks, jars, griddle, eggs, open faced, biscuits and large plates. Menu items cost between $4 and $15 and entrees between $12 and $20. A serpentine-shaped counter that seats 22 is the diner's hallmark.
“It’s a diner, but with a heavy dose of Woodberry [Kitchen's] rusticity,” Gjerde says of the new restaurant.
The diner is open at 4 p.m. Monday through Friday and stay open until 1 a.m. It serves three meals a day on the weekends.
Gjerde says he will also use part of the kitchen to can, preserve, dry, pickle and freeze vegetables for the enormous quantities of produce he goes through at Woodberry Kitchen
. The canning and preserving operation at Belvedere Square is the intermediate step until Gjerde gets his own building
for this sort of operation when the Food Hub in East Baltimore opens next year
Gjerde also owns Artifact Coffee
, which recently added a liquor license
. He is also opening a butcher shop with Seawall Development Co.’s new development in Remington.
Writer: Julekha Dash
Source: Spike Gjerde, Woodberry Kitchen and Artifact Coffee