Spike talks to two of Baltimore's most creative, skilled chef-restaurateurs—Damian Mosley of Blacksauce Kitchen and Will Mester of The Wren and Comptoir Du Vin—about their culinary inspirations, the changing restaurant landscape, and why they remain committed to feeding people well, despite challenges across the industry.
Corporations and big brands are in the hospitality game to stay, with restaurants packaged as “concepts” for mass appeal. As it gets hard to compete and survive as a small, independent restaurant, what, exactly, is the point? Spike talks to two of Baltimore's most creative, skilled chef-restaurateurs—Damian Mosley of Blacksauce Kitchen and Will Mester of The Wren and Comptoir Du Vin—about their inspirations, the changing landscape, and why they remain committed to feeding people well.
Recorded in front of a live audience at Woodberry Kitchen in Baltimore, Maryland on July 14, 2025.
Audio engineering by Armen Spendjian.
Music: Ten Ton Motorbike by Caleb Stine.
For more information, visit www.woodberrykitchen.com.