Our approach
Cafe Terracotta is bringing healthy, delicious, restaurant-quality food to the Johns Hopkins Medical Campus.
Our renowned culinary team makes every pastry, flatbread, and salad primarily with produce, meats, fish, and grains from Mid-Atlantic farmers and makers. For Mediterranean ingredients not grown in our region, we establish direct relationships with regenerative farms further afield. That means our food tastes better and is more nutrient-dense, contributing to the health of the Hopkins community.
Cafe Terracotta is part of the ecco/project, a Baltimore hospitality company that is rewriting the future of “local food.”
By drawing inspiration from the flavors and traditions of celebrated global cuisines and delivering unparalleled food and hospitality experiences, ecco gets more produce, meat, fish, and shellfish directly from nearby regenerative farms and food producers onto guests’ plates and more dollars into farmers’ pockets.
Ecco was born out of chef-restaurateur Spike Gjerde’s trailblazing model developed at Woodberry Kitchen beginning in 2007. In 2015, Spike became the only chef in Baltimore’s history to take home a James Beard Award for “Best Chef, Mid-Atlantic.”
Today, our family includes the Tavern and Gatherings at Woodberry Kitchen in Woodberry, Provence-inspired La Jetée at Harbor Point, and Bar Dalí, a Mount Vernon tapas bar.
