A Hyper-Seasonal Eatery — Foraged.

New to Baltimore’s Hampden neighborhood is Foraged. — the dream restaurant for its owner and executive chef Chris Amendola. Foraged is not only the restaurant’s name, it also describes the passion of Chef Amendola, a self-taught seeker and collector of mushrooms and edible plants that grow wild. By 2010, foraging had become his profession. It was his treks in the Maryland and Pennsylvania woods — and what he could forage there — that opened the doors to a position in 2011 at the Michelin-starred Blue Hill at Stone Barns.
For the past couple of years, Chef Amendola has been working in Baltimore restaurants with the same shared ethos of natural products and farm-to-table ingredients. Now, it’s a dream come true to finally have his own restaurant and to serve those natural finds in his own intimate eatery. It’s off-season for foraging at the moment; however, diners can expect to fi nd winter’s bountiful greens, root crops, and potatoes from local farmers. Amendola will be out foraging again, come spring. The 28-seat restaurant is open only for dinner, closed Sunday and Monday.

3520 Chestnut Avenue
Baltimore MD 21211
410 235 0035
Instagram: @foraged.eatery

About the Author

DARA BUNJON: Dara Does It – Creative Solutions for the Food Industry offers public relations, social media training, administration, freelance writing, marketing, and more. Contact Dara at 410-486-0339, or visit, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

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