Baltimore's Spike Gjerde to Open Shoo-Fly in September

Baltimore chef Spike Gjerde — the James Beard Award-nominated man behind Woodberry Kitchen and Artifact Coffee — announced on Friday the details for his previously announced new restaurant: Shoo-fly. Slated to open in a 5,000-square-foot space in Belvedere Square, Shoo-fly will be both a "farmhouse diner" concept as well as the new home for Gjerde's canning and preservation operations. Patrick "Opie" Crooks will serve as the chef de cuisine at the new restaurant, and Isaiah Billington will continue on as Director of Preservation and Fermenting in the new space. The Baltimore Sun's Richard Gorelick reports Crooks is already working at Woodberry Kitchen as Shoo-fly prepares for a mid-September opening.

Per a press release, the 75-seat restaurant "will feature creative interpretations of regional comfort foods and classic diner fare, such as Sourdough Pancakes with maple syrup, Hangtown Fry with crispy bacon, fried oyster, fried egg and toast, Jars of local crab salad and open-faced sandwiches such as Creamed Chipped Beef with toasted butterbread and air cured beef gravy." Here's the release and stay tuned for more details later this week:

SHOO-FLY SLATED FOR SEPTEMBER OPENING
Spike Gjerde Appoints Patrick "Opie" Crooks as Chef de Cuisine of Farmhouse Diner

Baltimore, MD (August 2, 2013) – Spike Gjerde, Executive Chef and co-owner of Woodberry Kitchen and Artifact Coffee, is pleased to announce a September opening for Shoo-fly. Located at 510 E. Belvedere Avenue in Belvedere Square, the 5000-square-foot building, which used to house the restaurant Crush, will serve a twofold purpose: as a base for Gjerde's intensive canning and preservation operations currently undertaken at Woodberry Kitchen, and as a farmhouse diner guided by the local-sourcing ethos that is at the core of all of Gjerde's restaurants.

Gjerde has tapped Patrick "Opie" Crooks to serve as Chef de Cuisine of Shoo-fly's restaurant operation. Most recently, Crooks served as Chef/Partner at Roy's in Baltimore, which earned a 3.5 star review from The Baltimore Sun in 2011.

"I'm looking forward to working with Opie at Shoo-fly. His commitment to whole animal butchery and local sourcing are in sync with our own principles of supporting sustainable agriculture and furthering our reliance on the produce of the Chesapeake Bay region," says Gjerde.

The menu at Shoo-fly will feature creative interpretations of regional comfort foods and classic diner fare, such as Sourdough Pancakes with maple syrup, Hangtown Fry with crispy bacon, fried oyster, fried egg and toast, Jars of local crab salad and open-faced sandwiches such as Creamed Chipped Beef with toasted butterbread and air cured beef gravy. The menu will be split into sections, such as "Snacks," "Jars," "Griddle," "Eggs," "Open Faced," "Biscuits" and "Large Plates." Most items on the menu will be priced between $4 and $15 with the exception of Large Plates, which will range from $12 to $20.

The split-level restaurant will seat 75, including a 22-seat serpentine counter, which will wind around the lower level. The main floor of the multi-level restaurant will house a spacious bar serving creative, diner-inspired drinks while the upper floor will double as a private event space. The diner will be open Monday through Friday from 4:00 p.m. to 1:00 a.m., Saturday and Sunday from 9:00 a.m. to 2:00 p.m. and 4:00 p.m. to 1:00 a.m.

The extensive preservation and canning operations currently housed at Woodberry Kitchen will move to Shoo-fly and occupy its kitchen space five days a week. Led by Isaiah Billington, the three-person preservation team cans, pickles and preserves 50-70 different varieties of fruits and vegetables annually — upwards of 50,000 pounds of produce. Their efforts are essential to the restaurants' commitment to year-round local sourcing.

ABOUT SHOO-FLY
Shoo-fly is located at 510 E. Belvedere Avenue in a former Hess Shoes store in the Belvedere Square shopping area of Baltimore, MD. The hours of operation will be Monday to Sunday from 4:00 p.m. to 1:00 a.m.; Saturday and Sunday brunch served from 9:00 a.m. to 2:00 p.m. Valet parking will be available.

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