Last night, the team behind Woodberry Kitchen in Baltimore, Maryland previewed their newest project, A Rake's Progress, in the SAVEUR Test Kitchen. Chef Spike Gjerde's restaurant will open in May in The Line Hotel in Washington, D.C. and follow the same philosophies as his previous projects, Woodberry and Parts & Labor (a butcher shop). This is to say, A Rake's Progress (named for a series of William Hogarth paintings) will continue Gjerde's fierce dedication to local farmers and producers coupled with the practical notion of "waste not, want not." Because Gjerde and his team eschew products that can't be sourced within a certain geographic range (no lemons, limes, or black pepper, for instance), their food has acquired a certain Chesapeake terroir and their arsenal of ingredients has become extremely creative. For instance, beverage director Corey Polyoka uses verjus, the juice derived from green grape pressings, to add acid to cocktails, as in his stunning opener drink, the Estuary Punch, a gin-based, anise-laced punch garnished with flaming oyster shells and dill.