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✔️ Dine-in ✔️ Takeout
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Farm-fresh seasonal plates, beer & wine served in a warm, casual space lined with greenery.
Hours
| Monday (Labor Day) | Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–10 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–9 PM |
Address and Contact Information
Address: 1709 N Charles St, Baltimore, MD 21201
Phone: (410) 235-0035
Website: http://www.foragedeatery.com/
Menu
Order and Reservations
Reservations: foragedeatery.comexploretock.com
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Related Web Results
foraged. – the story
Foraged is a new take on farm-to-table. Each item on the menu is comprised of local and seasonal ingredients. The concept is true to Chef Chris Amendola’s …
foraged. a hyper seasonal eatery – Baltimore – Instagram
13K Followers, 5827 Following, 1530 Posts – See Instagram photos and videos from foraged. a hyper seasonal eatery (@foraged.eatery)
foraged. a hyper-seasonal eatery – Baltimore, MD – Tock
Foraged. is a hyper-seasonal eatery located in Baltimore, featuring the foraged and farmed Maryland cuisine of Chef Chris Amendola.
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Reviews
Keara
Great tasting food with some grown right there in the restaurant. They take pride in where they source locally and it shows in the product. Tasted Very Good. Sourdough bread and roasted short rib were amazing.
… moreGwyneth Meyer
The wait staff are very friendly and gave me good recommendations on what to eat.
… moreRaja G. Bhattar
Great ambience and service. Food was overly salted consistently in all the dishes. Even the dessert was a bit too much salt and took away from the reach fo the dish. And they didnt have hot sauce or chiliflakes. And i had to ask three times to just get black pepper to try to balance out the salt. If they can figure out flavors beyond just oversalting, this would be an awesome spot. I did enjoy their mocktails.
… moreTracy Li
It’s our first time here and the food is great. The restaurant week is a very good deal since you can choose two main dishes and one dessert. We had duck breast, pork belly and short ribs. I think the short ribs is really good, everything is just right here. The two duck breasts come out in different color, which is kinda weird. My friend doesn’t like hers since it’s too raw. The cocoa passion is delicious. The chef owns a company which has the same name as the dessert. Each dish has a very delicate arrangement.
… moreBob Lahmann
The food is outstanding and you never know what the chef has cooked up. They forage ingredients then make it a meal. It is exactly what it says “Hyper-seasonal”. Weds is a good day as it is not as crowded.
… moreMatthew Sisson
Loved the idea, just poor execution. The mushroom “crab cake” was incredibly salty, as was the risotto – could barely finish it. Water glasses smelled of a dirty dishwasher too. I want this place to get its act together because the service was great and had some great veg-forward ideas.
… moreDavid Chen
Had a great time here for a Restaurant Week dinner. The food was excellent – though slightly smaller portions than I’d expected for the price. Would definitely recommend as a Restaurant Week or date night spot!
… moreCandace L.
Love the atmosphere here (esp. the playlist)! I was satisfied with everything I ate, but it’s definitely an “eat before you come” kinda spot. The portions are rather dainty and I came with 3 ladies who were ready for capital D dinner. Enjoyed the vegan crab cake, but there was too much citrus action coming from the remoulade. Really loved the raw vibe from the risotto (it’s coarse and crunchy, but still a powerful parmesan flavor from the sauce). An acquired taste if you like a more traditional risotto, but still a great combo of flavors if you’re open. The spiced cheesecake was the unanimous fav from the table and probably the most sizable thing on anyone’s plate. Service is attentive, but not overbearing. Also don’t mind them including a kitchen tip on the bill bc they clearly put a lot of care into what they do there, so let’s make sure everyone gets taken care of.
… moreAnn Swanson
Incredible food, incredible staff, incredible atmosphere. Bravo to James Beard Best Chef Mid-Atlantic finalist Chef/ Owner Chris Amendola! Your creativity and passion shows through every aspect of your restaurant.
… moreMichael Torruella
Food was great. Everything tasted fresh and well made. Service was good, though felt a little rushed. Wished the acoustics were slightly better, it was hard to hear our server at time.
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