It all started when…

Rob Wecker and Joe Krywucki love throwing parties and their new restaurant, Bushel and A Peck, promises to be a doozy. Childhood friends Wecker and Krywucki grew up in the Sykesville area and have reunited to fulfill a dream of creating a dining and drinking experience that celebrates what grows, swims and grazes in the Chesapeake Bay watershed in a setting that feels as comfortable and welcoming as Grandma’s house on Thanksgiving Day.

The name Bushel and A Peck references both units of measurement for produce and seafood and is also an expression of boundless love. That love exudes in a song by the same name that Chef Krywucki’s mother sang to him as a child.

While the food and beverage programs are first-rate…

they’re delivered without an ounce of pretension. Loosen your collar, roll up your sleeves, join the gang and settle in for a time that is as carefree as it is delicious. As with the very best of parties that Wecker and Krywucki have thrown, there won't be any strangers by the end of an evening at Bushel and A Peck.

 Local ingredients shine in Krywucki’s dishes like Blackened Scallops & Grits, a Grilled Wild Rockfish Sandwich and an Espresso-rubbed Langenfelder Farms Pork Chop. The menu reflects Maryland’s wild seasonal swings, featuring lighter, more delicate dishes in the spring and summer and heartier, braised fare in the fall and winter. Regional producers and farmers including Mary’s Land Farm, Roseda Farms Beef, True Chesapeake Oysters and Chapel’s Country Creamery will be showcased. 

Sommelier Wecker’s beverage program mirrors Krywucki’s local and seasonal focus, featuring fresh cocktails made with homemade syrups, tinctures, infusions and fresh juices. Beers are a combination of local favorites on draft and classic bottles from around the world, and the wine list focuses on family wineries, drawing on Wecker’s vast experience as owner of Columbia’s Iron Bridge Wine Co.