The newest restaurant to the Spike Gjerde empire is Parts and Labor in Charles Village/Remington. I’ve been to Woodberry Kitchen and Artifact Coffee which are both owned by Spike and Amy Gjerde and I love them (as does almost everyone else in Baltimore) so I had high hopes for Parts and Labor. My parents came to visit a while back and we all loved Woodberry Kitchen, so I figured this was a good time to try Parts and Labor.
We started the meal with the Cheese Plate which came with Appalachian sour cherry jam, mustard, and a baguette. My parents loved this, personally, I’m not a huge cheese person. But that stone ground mustard was awesome. The waiter told us it was made in-house and he gave me a little extra to take home which has been an excellent addition to my lunches at work.
Next, we shared the Yellowfin Tuna Tartare. It was raw, diced tuna mixed with basil, cilantro, mint, scallions, thai chiles, toasted rice, crushed craklins, and fish sauce. The tuna was incredibly fresh and the whole dish was delicious.
The real reason that we came to Parts and Labor, was for the meat. Parts and Labor specializes in lesser known cuts of meat and utilizing all parts of the animal. I ordered the Tri-Tip, the meat was grilled perfectly and packed with flavor.
My dad ordered the Top Round Cap which is a leaner cut of meat, but also cooked beautifully and packed with flavor. I want to go back to Parts and Labor to try more awesome cuts of meat that I haven’t previously had the opportunity to try.
Each portion of meat was only 6oz, and everything on the menu sounded delicious, that we also ordered a few sides. To get something slightly healthy in this meal, we went with the Grilled Asparagus. The asparagus was very straightforward, but a nice way to get some greens in the meal and it was delicious.
We also ordered the Polenta which has made me officially regret all of the other times in my life that I didn’t order polenta. This was creamy and flavorful, we finished every last bite and loved it.
For our last side, and my favorite part of the meal, we ordered White Hamon Sweets. This was basically a potato cooked to be incredibly tender, then sweetened with brown butter, maple, and molasses. If you like something sweet, this is the perfect side dish for you.
Even though we were all very full, we couldn’t resist a scoop of the Vanilla Ice Cream that’s made in house. The ice cream was delicious and if you want a little something to finish off your meal, it’s a great size.
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Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.