"Seven years ago, chef and owner Chris Amendola built this Station North restaurant around his passion for foraging and finding seasonal ingredients in the woods — and all that hard work was recognized by the James Beard Foundation. His hit dish is a mushroom stew with homemade ricotta, poached egg, fines herbes, and pine nuts. Meanwhile, lion’s mane mushrooms turn up in a vegan Maryland “crab” cake served with remoulade. One part of the menu is devoted to pig snout, chin, socket, tongue, and ears." - Jess Mayhugh, Eater Staff
Foraged
