At Woodberry Kitchen, farm-to-fork means cuisine that is curated, specifically, to Maryland's seasonal agricultural offerings. In the warmer months, the restaurant serves whole, baked Pink Lady apples, and flanks of black bass with salt clams, while the winter menu boasts wood-roasted lamb sausage with root vegetables, and marinated squash with wheatberries and cabbage. At any given time, Woodberry sources only the best of what local Chesapeake growers have to offer, basing their menu around the freshest ingredients available to them. The space itself is built of exposed red brick and heavy wooden communal tables, with chopped logs stacked against the walls. The bar is central, and the open kitchen offers an unobstructed view of the chefs, dancing around the wood-fired oven. The patio is decked with string lights, the cocktail program is whiskey-forward, and the food is incomparably fresh.