the story.

In 2017, chef chris amendola had a vision: to create a dining experience which showcased his beliefs that hyperseasonality, sustainable farming practices, and support for local businesses are not only good for the world, but good for your taste buds as well! At foraged. there are 52 seasons a year, not just 4, and for 416 seasons we have been demonstrating this through each carefully crafted dish and cocktail.

Instead of designing a recipe and seeking out ingredients which are not in season and may come from far away lands, we begin with what is being cultivated by our own community of growers or available for foraging in our own forests and waterways. These practices bring a unique creativity to our offerings, blending traditional culinary techniques with necessary modifications. For the few exceptions we make to this rule, such as old world wine and chocolate, we always partner with producers who share our ethos, centering ethical sourcing and sustainability practices.

We want everyone to feel welcome at foraged. We are committed to delivering the highest caliber of service; our atmosphere is rustic, cozy, and inviting. We have no dress code and reservations are not required. Alongside our 3 course prix-fixe and 5 course tasting menu options, we also offer a less structured a la carte option which is perfect for choosing all of your favorites. For a truly unforgettable experience, we offer a 9 course dinner at our chef’s table! From the best seat in the house you can watch as our chef prepares each personally curated course with the freshest, highest quality ingredients available.

If you are short on time, or just interested in one of the best cocktails Baltimore has to offer, have a seat at our fully stocked bar. We feature local spirits, beer, and wine, as well as liqueurs, cordials, and juices made in-house and designed to be paired with our innovative dining menu. On Friday and Saturday nights from 10pm-12pm join us for Field Notes, a late night program designed by our lead bartender offering exclusive cocktails and snacks!

We thank you for choosing to spend your evenings with us and we hope to see you soon!

chef / owner, chris amendola

forager (official film trailer)

watch the full documentary

about the FORAGER documentary.

Renee Fischer’s Emmy award winning documentary tells the story of chef chris amendola, a james beard semi-finalist and the driving force behind the award winning baltimore restaurant: foraged. a hyper-seasonal eatery. 

Amendola is known for using local, seasonally available and foraged ingredients to create unforgettable culinary experiences, but in his teen years he took a darker path which led to addiction and homelessness. The resilience built earlier in his life helped him carry on during the mandatory covid-19 shutdowns that rocked the restaurant industry.

Fischer captures this resilience and dedication, illustrating how passion and purpose can save a life. Watch now!

A group of black cattle standing behind a metal fence on a farm, with cloudy skies overhead.

our farm partners •

our farm partners •

  • 3 Spring Fruit Farm: Gettysburg, PA

  • Shaw orchards: White Hall, MD 

  • Karma Farm: Monkton, MD 

  • Moon Valley Farm: Westminster, MD 

  • Franklin Sustainable Farms Co-op:, Lancaster, PA 

  • One Straw Farm: Jarretsville, MD 

  • Rettland Farm: Gettysburg, PA 

  • Roseda Black Angus Farm: Monkton, MD 

  • Redemption springs: Finksburg, MD 

  • Migrash Farm: Randallstown, MD 

  • Charlottetown Farm: Monkton, MD 

  • Sapidus Farms: Heathsville, VA 

  • Daily crisis farm: White Hall, MD 

  • SOBO Fun guys: South Baltimore, MD

  • Finksburg farms: Finksburg, Md