Parts & Labor Is Now Open in Baltimore

Pit beef, pickled meats, and more from Spike and Amy Gjerde’s new butcher shop/restaurant.

Parts & Labor offers smoked, cured, and pickled meats, as well as a variety of sides. Photograph courtesy of Dusan Vukosanovik.

Last month we brought you details on Parts & Labor, a new butchery/restaurant from Woodberry Kitchen owners Spike and Amy Gjerde. As of Thursday, both the butcher shop and the sit-down restaurant are open, offering everything from the traditional—tri-tip steaks, pork chops—to more unusual fare such as pickled pigs’ feet and blood sausage with pepper jam, with meats available for takeout from the butcher shop daily from 11 to 7. Take a look at the full menu.

Parts & Labor. 2600 N. Howard St., Baltimore. Butcher shop open 11 to 7 daily. Restaurant open 5 to 10 daily.

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Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.