The ecco/project is a new food company from James Beard award-winning Chef Spike Gjerde. Our focus is on returning maximum value to regenerative growers, to give rise to cleaner soil, air, and water; stronger small farms; and a better, more vibrant Baltimore. With ecco, we are exploring beloved global cuisines with our sourcing, plus applying our sourcing to new settings: hotels, universities, hospitals, wedding venues, retail, production, processing, and more...

Lots of restaurants tout farm-to-table credentials as a marketing tool. For the last 20 years at Woodberry Kitchen, we have rejected commodity agriculture and industrialized food systems as an operating principle. We cut out the middle men and build relationships with our vegetable growers, dairy farmers, and Chesapeake watermen.

At the same time, we operate fun, vibrant community restaurants that deliver on the highest standards of hospitality and culinary excellence. 

That’s how we’ve always done thin...