foraged. a hyper-seasonal eatery

9 Best Restaurants in Baltimore for Seafood and Beyond | Condé Nast Traveler

"In a low-lit, rustic setting, chef-owner Chris Amendola celebrates foraging and sustainable farming with a hyper-local menu created in collaboration with more than 15 nearby farms and foragers. Guided by the belief that there are 52 seasons in a year, the offerings change weekly; for a first visit, I highly recommend the three- or five-course prix fixe to sample widely, or, if you have hours to spare, the nine-course Chef’s Table overlooking the kitchen for an immersive connection to Maryland’s foodways. A must-try dish, if available, is the Maryland blue catfish, lightly crispy and served with dinosaur kale, escarole, and roasted kohlrabi in a bright lemon-butter sauce." - Simone Phillips