Back in December, Foraged opened and I had been seeing so many drool-worthy photos that I knew I needed to check it out. After a few failed attempts at snagging a table, I finally made a reservation and headed over with another blogger friend.
Spoiler alert: we loved everything. Chef Chris Amendola is doing fantastic work in the kitchen. The menu changes regularly based on seasonal ingredients, so while some of the dishes we tried may rotate out, the creativity coming from the kitchen makes it well worth a visit.
Foraged
Foraged focuses on hyper-seasonal ingredients and creative small plates, which meant the menu was packed with things we wanted to try. The obvious choice was to take the shared plates approach so we could sample as much as possible.
Foraged
Confit Garlic, Ricotta, and Grilled Baguette
We started with the Confit Garlic, Ricotta, and Grilled Baguette. It basically tasted like garlic bread taken to the next level. The creamy ricotta and rich garlic spread made the perfect combination, and we scraped up every last bit with the grilled bread.
Confit Garlic, Ricotta, and Grilled Baguette
Mushroom Stuffed Steamed Brioche Buns
Next came the Mushroom Stuffed Steamed Brioche Buns topped with whipped goat cheese. I’ll admit we were slightly unsure about ordering brioche buns at first, but they ended up being one of the highlights of the meal. Each bun had a rich mushroom filling hidden inside, and the whipped goat cheese on top tied everything together beautifully.
Mushroom Stuffed Steamed Brioche Buns
Beets and Butter Head Lettuce
Beets are probably my favorite winter vegetable, so ordering the Beets and Butter Head Lettuce over herbed goat cheese was an easy decision. The earthy sweetness of the beets paired perfectly with the goat cheese, while the banyuls vinaigrette added just enough acidity to balance everything out.
Beets and Butter Head Lettuce over Herbed Goat Cheese
Sunchokes
Our last vegetable-forward plate was the Sunchokes, also served over goat cheese with a bright lemon marinade. I ended up loving this dish even more than my dining companion. The sunchokes had a hearty, almost meaty texture, and the lemony marinade gave the dish a buttery richness.
Sunchokes
Confit Duck Leg
For our final savory course, we ordered the Confit Duck Leg. The duck was cooked perfectly — juicy on the inside with incredibly crispy skin. It was served with sweet potato gnocchi and apples. I loved the sweetness the apples added to the dish, although the gnocchi was a little denser than I personally prefer.
Confit Duck Leg
Apple Cheesecake
For dessert, we tried the Apple Cheesecake. Unfortunately this was the only slight miss of the evening. The flavors were there, but it was essentially a no-bake cheesecake and ended up being a bit thicker than we expected.
Apple Cheesecake
Planning a Visit
Foraged is located at 1709 N Charles Street in Baltimore’s Station North neighborhood.
Station North has become one of the city’s most interesting dining neighborhoods, with a mix of restaurants, bars, and arts venues all within walking distance.
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Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
More Baltimore Restaurants Worth Visiting
If you’re exploring Baltimore’s dining scene, here are a few other great spots worth checking out:
- Tapas Teatro – a cozy Mount Vernon restaurant serving Spanish-style tapas and small plates that are perfect for sharing.
- Thames Street Oyster House – a Fells Point seafood favorite known for its lobster roll and fresh oysters.
- Clavel – one of Baltimore’s most beloved restaurants, serving incredible tacos and an outstanding mezcal selection.
These spots are all great additions to a Baltimore dining bucket list.
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Categories: Hampden/Remington, Restaurant Reviews