Eco- ndly
Frie
A vegan diet isn’t the only Earth-
friendly eating style. While
Baltimore’s culinary scene
includes plenty of restaurants that
emphasize local, seasonal menus,
some take it a step further.
Woodberry
Kitchen
This Woodberry favorite takes
a nearly obsessive approach
True
Foraged
as a “hyper-
Chesapeake Described
seasonal” eatery, this petite
Hampden restaurant takes
Oyster Co.
to local sourcing, with a Built around a concept
menu that is fully driven by of restorative dining that
supporting regional growers includes education on local
and refl ecting Chesapeake aquaculture and a focus on
Bay culinary tradition. When environmental issues, this
it debuted in 2007, it was new Hampden restaurant
one of the fi rst to introduce is the brainchild of a
a hyperlocal format—and the partnership between a local
inventive dishes still feel fresh chef and two area oyster
(and delicious) today. pros. A Maryland-focused
menu and raw bar highlight
local oysters harvested
from the True Chesapeake
Oyster Co.’s Southern
Maryland farm, and other
regional purveyors.
Woodberry Kitchen
SC
T
OT
SU
CH
M
A
N
N
farm-to-table to the next
level—the forest. Foraged
chef Chris Amendola turned
his passion for fi nding food
in nature into a menu here,
loaded with local, seasonal
and foraged ingredients,
off set by a nose-to-tail
program, and sprinkled
with fl owers and herbs
grown in a hydroponic
garden installation on one
interior wall. Q