An avid forager, Amendola searches for wild ingredients in the woods of Maryland and Pennsylvania, and he will continue hunting for local plants to incorporate in dishes when he’s not in the kitchen. Amendola plans to install a hydroponic garden on one wall of the small restaurant.
The menu at Foraged will center on small plates, shareable items and some larger entrees. Prices will range from about $8 to $28.
“I want the restaurant to be a convivial space where people are excited to share and taste new and different ﬂavors,” Amendola said in a statement. “Personally, I would rather experience a restaurant from 5 different dishes than by eating one specific entree.”
The restaurant will be BYOB with no corkage fee until its liquor license is approved.