With a menu filled with dishes like Rappahannock oysters, Richfield Farms corn soup or Marvesta sizzling shrimp and Springfield Farm chicken n' biscuits and Liberty Farms beef stew on house-made egg noodles, it seems clear that no other chef is as committed to serving the ingredients of the Mid-Atlantic as Spike Gjerde. Set in a renovated mill building, his restaurant is "a pleasant surprise in the no-man's land of Baltimore dining." Another reviewer claims, "Gjerde's cooking would be better-known if he was cooking in a different city." We happen to agree with that sentiment, and as more people learn about the restaurant, we expect to see Gjerde rewarded with a higher rating.