Bushel And A Peck Eatery To Open In Clarksville Amid Pandemic

CLARKSVILLE, MD — Downtown Clarksville will welcome a new dining option later this month when Bushel and a Peck opens its doors. Maryland native and co-owner Rob Wecker, along with co-owner and executive chef Joe Krywucki, are eager to bring their culinary concept to the area.

“We chose Clarksville because there is an incredibly strong community here that we wanted to contribute to in opening Bushel and a Peck. Joe and I have been friends since childhood and have been a part of the Howard County restaurant scene for many years, so it felt right to open up a restaurant here in Clarksville together," Wecker told Patch.

The successful entrepreneurs admit it is a bit unsettling to open a restaurant during a global pandemic, but they strongly believe in their vision and their menu.

“It’s definitely a bit nerve wracking to launch a new restaurant, especially during a time when so much is up in the air. However, Rob and I are confident that we are offering a fresh and exciting addition to the Clarksville dining scene, and when we do open, we’ll be taking all of the safety precautions set forth by our local and state government, the CDC and the WHO. We’ve put our heart and soul into the menu at Bushel and a Peck and we cannot wait to share it with the Clarksville community,” Krywucki told Patch.

Opening a restaurant during a pandemic also means that additional safety precautions must be taken. The co-owners said staff will wear masks, one-time-use menus or QR codes to view menus on phones will be employed, along with other "strict policies." The maximum capacity at Bushel and a Peck is approximately 225 seats, but the restaurant plans to officially open at an estimated 50 percent capacity.

The 9,000-square-foot eatery features coastal-inspired decor with local and nautical maps adorning the walls. A longtime photographer, A. Aubrey Bodine, will have work featured at the restaurant, too. There will be more than 3,000 square feet of patio space for outdoor diners, too.

The menu revolves around the flavors and food that come from the Bay as a Chesapeake-inspired restaurant. The menu will feature ingredients like crab, rockfish, shrimpand seasonal herbs, vegetables and fruits from local farms.

"We’re working with local farms and purveyors who will be supplying the seasonal ingredients used in our dishes - when we open in the fall, guests can look out for menu items including local apples, mushrooms and pumpkins, along with farm-raised duck and venison," Krywucki said. “We really feel there is no other restaurant like Bushel and a Peck in Howard County right now. Rob and I have a unique brand of hospitality, look forward to serving delicious food and offering unparalleled service to our guests. We want Bushel and a Peck to be a place where guests come to both enjoy a quick bite with family or friends and celebrate special occasions.”

Wecker received a degree in restaurant management from Baltimore International Culinary College and cultivated a passion for wine during a semester abroad working at the Park Hotel in County Cavan, Ireland. It was there he learned classic French cookery from Master Chef Peter Timmins and developed a taste for Chateauneuf-du-Pape and Gran Reserva Rioja. Nearly 30 years and 20,000 wines later, Wecker earned the title of Certified Wine Judge from the American Wine Society, as well as the Court of Master Sommeliers Certified Sommelier. In addition to Bushel and a Peck, Wecker currently owns and operates The Iron Bridge Wine Company and Mutiny Pirate Bar & Island Grille.

Krywucki spent his teenage years working in restaurants in Maryland, then enrolled in Baltimore International Culinary College where he trained in the fundamentals of cuisine and pastry, including a two-month French culinary training program in Ireland. Upon finishing school, Krywucki worked his way up the ladder at restaurants around the South, ultimately opening up Petit Louis Bistro in Roland Park, Md., as executive chef. Krywucki continued his culinary education at Le Cordon Bleu in London, England, where he received Le Grand Diplome in Cuisine and Pastry. While there, he completed a stage at Gordon Ramsay's The Claridge and gained a deeper understanding and appreciation for fine dining. Upon returning from London, Krywucki worked as executive chef at Louisiana Restaurant in Fell Point and went on to open Iron Bridge Wine Company and Victoria Gastropub.