an avid forager, amendola searches for wild ingredients in the woods of maryland and pennsylvania, and he will continue hunting for local plants to incorporate in dishes when he’s not in the kitchen. amendola plans to install a hydroponic garden on one wall of the small restaurant.
the chef says that, overall, he wants the spot to be a convivial atmosphere (it will be byob until its liquor license is approved) for diners to experience his hyper-local philosophy.’i want people to feel relaxed and enjoy their time,’ he says. ‘not quite like a fine-dining restaurant, but something a little more fun and casual. and i want them to really enjoy what each season has to offer.’