Dan Metz has joined the restaurant as chef di cucina.
A Cleveland native with experience in kitchens on both coasts of the country, Metz replaced Matt Crane in April and has been infusing Aggio’s menu with modern, seasonal dishes since then.
He most recently worked at Salt Tavern in Butchers Hill, and previously held posts at the Willows Inn on Lummi Island in Washington, Fork & Wrench in Canton and the Wine Market in Locust Point.
Metz graduated from L’Academie de Cuisine in Gaithersburg and Ohio State University, and turned to cooking after five years at Baltimore engineering firms.
Aggio opened in 2014 specializing in Italian cuisine. Current menu selections from Metz include foie gras bruschetta, sage gnocci sardi and roasted corn polenta.
The restaurant at 614 Water St. is open Tuesday through Saturday from 5 p.m. to 10 p.m.
MORE BALTIMORE DINER