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Southwest’s Next Waterfront Development Will Have the DMV’s Ultimate Locavore Chef

James Beard Award winner Spike Gjerde is headed to Buzzard Point

A savoy cabbage dish from Spike Gjerde’s A Rake’s Progress in the Line hotel.
Rey Lopez/Eater DC

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.

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