Spike Gjerde’s ‘La Jetée’ Announced for Harbor Point
La Jetée, a lively Provençal bistro from James Beard Award-winning chef and restaurateur Spike Gjerde (Woodberry Kitchen), will debut at Harbor Point on Sunday, October 5, in the waterfront restaurant space at the Canopy by Hilton Baltimore Harbor Point hotel. Beatty Development Group collaborated with Gjerde’s Ecco Restaurant Group on the development of the restaurant.
Inspired by the culinary traditions and flavors of the South of France, Gjerde’s menu will highlight Chesapeake fish and shellfish and the vibrant, seasonal diversity of fruits and vegetables purchased directly from the region’s best regenerative farms.
“Simple French Food by Richard Olney was the first cookbook I ever owned, and my cooking and obsession with local producers has always been rooted in that approach,” said Spike Gjerde. “With La Jetée, I’m excited to build on that ethos by also focusing on the dishes, techniques, and flavors that have made the South of France a culinary reference point and destination for eons.”
La Jetée will be an all-day restaurant. Each day will start with savory galettes and sweet crepes for breakfast. The lunch menu will feature baguette sandwiches such as ‘jamon beurre’ and salads like the classic ‘salad Nicoise.’ Dinner guests will be tempted by shellfish towers, ‘moules frites,’ and ‘lamb shoulder a la plancha’ served with ratatouille. The bar program will include classic French spirits like Pastis and Lillet and a curated wine list heavy on the rosés, whites, and reds Provence is famous for.
“We’re excited to be working with Spike again here at Harbor Point,” said Max Beatty, Principal, Beatty Development Group. “As always, he is bringing an energy, enthusiasm, and creativity to his work and the Baltimore food world that is special to see – it’s been a pleasure to partner with him to bring the vision for La Jetée to life.”
La Jetée will replace Cindy Lou’s Fish House, which first opened in 2020 as a collaboration between Beatty and Foreman Wolf. Citing the desire to focus on the restaurant group’s other initiatives, Foreman Wolf concluded all involvement with the restaurant in August 2024. Beatty and Donohoe Hospitality Services have continued to operate Cindy Lou’s Fish House with the intention of taking the restaurant in a new direction in 2025.
The Beatty team and Spike Gjerde’s group first collaborated formally in 2017 to explore the union of development and local sourcing. That partnership ultimately led to the creation of the Sandlot, the popular waterfront beach hangout that activated the previously unused area that has since been transformed into the 4.5-acre Point Park.
La Jetée is the first of many ventures to come from the Ecco Project, all of which will take Woodberry Kitchen’s pioneering approach to local food and apply it to beloved global cuisines. Executive Chef Matt Audette and General Manager Virginia Allen will operate La Jetée with ongoing support from Ecco’s executive team.
