The section of riverfront property between the Wharf and Navy Yard is expected to have a $250 million mixed-use development open by next year, and a James Beard Award-winning chef is moving in.
Washington City Paper reports that Spike Gjerde, who drew national attention at Woodberry Kitchen in Baltimore before opening A Rake’s Progress at the Line hotel in D.C., and business partner Corey Polyoka plan to open a venue at the forthcoming River Point development near Audi Field, the city’s professional soccer stadium in Buzzard Point. WCP has previously reported that the team behind essential cured salmon spot Ivy City Smokehouse is heading to the burgeoning neighborhood as well.
Gjerde, who is so devoted to local sourcing that he pays to have hundreds of thousands of pounds of Maryland tomatoes canned for his restaurants, tells WCP he’s interested in developing a plant-based (that means vegan) menu. Gjerde says he was interested in the site because of the opportunity to partner with developer Herb Miller. The two reportedly met as board members of FRESHFARM Market.
Bisnow reported in November that River Point had landed a Beard award-winning chef, but did not say who was on board.
At Woodberry Kitchen, Gjerde won Best Chef:Mid-Atlantic in 2015. Eater named it one of the 38 best restaurants in America in 2016.
A Rake’s Progress, Gjerde’s first restaurant outside of Baltimore, opened in Adams Morgan in February 2018, serving up Chesapeake seafood, cured ham and biscuits, and ember-grilled young chickens.
- James Beard Award Winner Spike Gjerde to Open a Plant-Based Restaurant on Buzzard Point [WCP]
- Casual Seafood Restaurant From Experienced Operators Planned for Buzzard Point [WCP]
- Buzzard Point Development Signs James Beard-Winning Chef, Looks To Build New Pier [Bisnow]
- Look Inside Spike Gjerde’s Tribute to Mid-Atlantic Dining in D.C. [EDC]
- Spike Gjerde Takes His Obsession With Local Sourcing Beyond Baltimore [E]
- The Best Restaurants in America (2016) [E]