foraged eatery has held its final dinner service in Baltimore, chef Chris Amendola announced in a video message on social media.
Known for its hyper-seasonal menu and frequent use of foraged ingredients, the Station North restaurant is closing its doors here and moving operations to Lovettsville, Virginia, where Amendola has taken over a 40-acre restaurant property at Patowmack Farm.
“It’s a very sad moment. I’ve got a lot of history here in Baltimore,” Amendola said in the video.
But getting to operate this new property, titled restaurant foraged. at Patowmack Farm, is a “lifelong dream come true,” he said.
“It’s been an incredible eight years here in Baltimore, and I appreciate all the support you guys have shown over the years,” he said. “This has been an incredible journey, and I can’t wait to see where things continue to grow from here.”
Amendola noted that he has offered all of his team members positions if they choose to follow him to Virginia, and that he will honor any unused foraged gift cards at the farm.
“It’ll just give you a chance to come check out what we’re doing in Virginia again,” he said.
In 2023, Amendola was a James Beard award semifinalist in the “Best Chef: Mid-Atlantic” category.
Then, in 2025, Amendola was a nominee for Maryland Chef of the Year from the Restaurant Association of Maryland.
In the introduction to her 2024 Baker’s Dozen interview with Amendola, Baltimore Fishbowl columnist Amy Langrehr recalled going mushroom hunting for the first time with Amendola and chef Brian Cieslak.
“[I]t’s a beautiful day and then, you hear a scream. Not like in a horror movie, more like a gleeful one. Joyous. [Amendola and Cieslak] had just found the biggest patch of chanterelles you could ever imagine. Chef euphoria! That was almost 10 years ago and I can still remember it so clearly,” Langrehr wrote.
Amendola told Langrehr in that Baker’s Dozen piece that opening foraged — and keeping it open for seven years at the time (now eight) — was his greatest accomplishment.
“I defied so many odds and it’s hard to believe that we have survived – and I started this thing on credit cards,” he said.
In his video message to supporters Monday night, Amendola reminisced about first launching his 26-seat restaurant in Hampden, and later moving to a 68-seat space in Station North.
Now, he’s ready for his next chapter.
“Thank you for an incredible eight years here in Baltimore, and I look forward to seeing you at the farm,” Amendola said.
