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Foundational Experience

Local Ecology Development

Foodshed restaurants built and operated in partnership with Spike & Amy Gjerde.  These locations were the first projects built together, growing the original Woodberry Kitchen commitment.  Starting in 2020 Corey parted ways with Foodshed to focus on growing Fern Holler.


Shoo-fly Diner

October 2013

Shoo-fly Diner is located in Belvedere Square, developed in first phase of upgrades of the historic shopping center as an anchor to new vision of area.

The diner served breakfast, lunch and dinner with late night bar.  A greasy spoon diner all sourced locally.  Downstairs, in front of the kitchen were two diner counters inspired by Camilla Grill in New Orleans.  Built with entirely reclaimed materials including an old barn, salvaged light fixtures and vintage Americana.

Shoo-fly had a large outdoor patio and custom Butler Stone Grillworks grill.  It hosted numerous collaborations and events.  

Developed in partnership with War Horse Cities, Cross Street Partners and Foodshed.


Parts & Labor

May 2014

Parts & Labor was a full service butcher shop and 82 seat restaurant in the heart of Remington, Baltimore.  The shop was a converted 100 year old tire & chauffeur lounge.  The exterior color was repainted the same color as Highland Park Ford plant.  

P&L was over 6,000 sq ft and multi-function with a heritage animal nose to tail butcher shop, Mid-Atlantic first hearth driven restaurant and 24 tap farm beer bar.  A typical week we processed 1.5 steers, 6 hogs, 2 lamb, 2 sheep and 100 birds.  

It was critically acclaimed and one of the top 5 shops in the country.  It's operated for five years and did over $3.35mm annually.  

Developed in partnership with War Horse Cities, Seawall Development & Foodshed.


Grand Cru Wine Bar

March 2015

Grand Cru is a perfect circle.  It was the place where I met Nelson Carey, got hired at Woodberry Kitchen, eventually bought when Nelson passed, ran for three years and then sold to a former Cru employee and my college roommate and lifelong friend.  Grand Cru has been an institution in Baltimore for 15 years and counting.

Cru is a wine bar & shop located in the market at Belvedere Square.  We updated the shop to have a wine, beer and spirits shop in the back and neighborhood bar in the front.  It served simple cuisine like oysters, MD cheese, pretzels and tartes.


Bird in Hand

November 2016

Bird in Hand is an independent cafe and bookstore in collaboration with The Ivy.  The shop is located outside Johns Hopkins University main entrance on 33rd Street in a mixed-use student housing building. 

The cafe is 1,800 sq ft built by local artisans featuring century old concrete tile, reclaimed poplar, New England made bookshelves and furniture made in Baltimore.  The cafe seats 75 and was granted a liquor license. 

Bird in Hand is frequented by college students, professors, authors and the Charles Village community. 

Developed by Foodshed, with funding secured from the BDC.  It was sold in 2019 to The Ivy Bookstore. 



June 2017

Baltimore's Beach, Sandlot is located at the tip of Harbor Point in the Inner Harbor.  It's 50,000 sq ft of outdoor beach built as a temporary activation on a future 4.5 acre park.  Full service with numerous bars serving regional producers and Chesapeake Bay cuisine meant for the sand.

Sandlot is open seasonally from May-September, activated everyday with 6 sand volleyball courts, beach seating, bocce ball courts, local DJs, and nightly collabs.  

Sandlot is entirely modular, designed to be relocated when the park is built.   It has been voted '12 Best Cities with Beaches', a landscape performance award for sustainable design and numerous other accolades.  

Developed and operated in partnership with Beatty Development and Foodshed.  


A Rake's Progress

December 2017

A Rake's Progress was located at The LINE DC hotel in Washington, DC.  Rake's was located on the mezzanine of a 100 year old church serving dinner, private events and banquets.  Opening in DC allowed us to expand our sourcing into Virginia, bringing new growers, history and guests into our ecology. 

The restaurant sat 125 and is split equally between dining room and lounge.  A Rake's bar is no reservations, nightly Golden Hour and features a private barrel selection program.

Built & operated in partnership with Sydell Group and the LINE DC hotel team.


The Cup We All Race 4
& Camp at the LINE

December 2017 & Summer 2019

Both located at the LINE DC Hotel in Adams Morgan.  These two outlets are part of the operations at A Rake's Progress. 

The Cup We All Race 4 is a counter service only coffee shop in the entrance of the hotel.  Serving in-house baked pastries, breads, espresso, manual brew coffee and local beverages.

Camp at the LINE is a seasonal rooftop pop-up overlooking Washington DC.  Held every Sunday in the summer in collaboration with a different neighborhood non-profit or available for private events.  Camp is a full service bar serving natural wine, bottled cocktails and tallboys. 

Developed and operated in partnership with Sydell Group and the LINE DC Hotel.

Foundational Experience: Developments
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