Chris Amendola of Foraged
There’ s creativity, and then there’ s conscious creativity. Chris Amendola, a James Beard Award-nominated chef, changes the menu at his Station North restaurant weekly— sometimes daily— based on what Mother Nature is serving up. There are options you’ ll expect from a menu rooted in seasonality, like mushrooms oms and edible flowers, but there e’ s also the unexpected: bone marrow butter and a list of“ pig parts” such as pork belly, tongue and cheek. Delicious, sustainable— and, yes, well-decorated, too o. You’ ll dine with miniature mushroom sculptures on your table and a living plant wall installed overhead. 1709 N. Charles St.
TASTE
24 BALTIMORE. ORG