Thanks to warmer weather, flowers are springing up everywhere, from fields to forests to, yes, even our food.

Whether scattered on salads, strewn across cocktails, or sprinkled on cupcakes, flowers are a chef’s favorite tool to elevate their art.

“Edible flowers can add aroma and a huge pop of color to any dish,” says Chris Amendola, owner-chef of Foraged in Station North. “I like to add color to my plates and flowers really make so many dishes stand out.”

As the name of his restaurant implies, the James Beard-nominated chef forages for many of the menu’s ingredients, including mushrooms, pawpaws, ramps, and wild blueberries. And while every season yields its own gifts, the biggest bounty comes in spring and summer—when Amendola wanders in the woods to forage for cherry blossoms, wood violets, clover, nettles, and other forest flowers.

Amendola first learned to forage while working for famed forager Sean Brock at McCrady’s in Charleston, SC.

“We were on the farm and Sean said, ‘Let’s do a walk in the woods,’” recalls Amendola. “I didn’t realize you could forage anywhere. Ever since then, I’ve been spending time in the woods.”

While edible flowers are a more recent gastronomic trend, they’re also a very old one. In ancient Rome, Greece, and China, flowers were used not only in cooking, but as aphrodisiacs and for medicinal purposes.

Unlike mushroom foraging, which can be dangerous, foraging for flowers is relatively easy.

“Eating flowers is generally safe,” says Amendola, “though you should know what you’re eating. One of my favorite flowers are the wood violets, which come in purple, yellow, and orange. When people eat them at Foraged, they recognize them as something growing on their own front lawns. They’ll say, ‘I had no idea I could eat these.’ I love those moments.”

EPICUREAN EVENTS

3/6-7: Serce Pop-Up
Chef Antoni Szachowicz—who cut his teeth at fine-dining spots such as Lemaire in Richmond, Virginia, The Oval Room in Washington, D.C., and Inferno Pizzeria in Gaithersburg—has been developing a modern take on Polish cuisine in preparation for a concept that he hopes will become a future brick-and-mortar restaurant. To test out some of his dishes, the chef is hosting a pop-up in the Salt Tavern space in Upper Fells Point March 6-7. Serce, which translates to “heart” in Polish, will highlight a menu of a la carte small plates, as well as accompanying cocktails, beer, and wine. Inspired by Szachowicz’s mother’s cooking and his recent trips to Poland, the menu will include dishes like stuffed cabbage rolls with buckwheat popcorn, mackerel with apple and celery, and potato-fried perch in a pine shoot syrup.

3/8: Guest Chef Dinner at Foraged
True Chesapeake Oyster Co. executive chef Zack Mills is heading to his Hampden neighbor, Foraged, to prepare a special Sunday dinner with chef Chris Amendola. From 5-9 p.m., enjoy an a la carte menu that blends Mills’ seafood expertise with Amendola’s passion for natural ingredients. Plates to look out for will include beef tartare with smoked oyster emulsion, Nashville hot oysters, and oyster pot pie with pork belly.

NEWS

James Beard Semifinalists Announced: Once again, Charm City has been rightfully recognized by the Oscars of the food world. The James Beard Award semifinalists were announced earlier this week, and Remington’s own taqueria and mezcaleria Clavel was named among the national nominees for Outstanding Bar Program for the second year in a row. Since opening in 2015, the spot has gained a reputation for putting mezcal on the map in Baltimore. Its staff even takes routine trips to Mexico each year to meet with farmers and learn more about the agave plant. Though Clavel was not named a finalist last year, we’re keeping our fingers crossed that owner Lane Harlan, chef/owner Carlos Raba, and head bartender Dre Barnhill take home the medal this year.

Equally as exciting: Charleston’s Chef Cindy Wolf—who often cracks that she’s “the Susan Lucci” of the Best Chef: Mid-Atlantic category—was named a finalist for the 13th time. “Congratulations to everyone in our region,” Wolf wrote on Instagram. “I am proud to be a part of this group and going for our 9th [finalist] nomination.” The list will be narrowed down on March 25, and the official awards ceremony in Chicago is scheduled for May 4.

Le Comptoir du Vin Takes Winter Break: Unfortunately, there will be no pistachio celery salad or French lentils served at everyone’s new favorite bistro in Station North this week. After a whirlwind few months that included national acclaim from Bon Appetit and Esquire, the team is taking a well-deserved winter hiatus through March 3. Dinner service will resume on Wednesday, March 4.

OPEN

Good Works Spirit House: After Coelum closed in Canton last month, the owners of the building—who previously ran Gitan Bistro Cru in the space—have initiated a quick turnaround with this new concept. Emphasizing craft cocktails and small plates, the corner bar showcases offerings such as roasted beet salads, bacon-wrapped dates, crispy tater tots, and the “Fresh Start” cocktail made with basil-infused vodka and cucumber lemon shrub.

Squisito Too: This Annapolis-based pizza and pasta palace has expanded its reach with a DIY spinoff that opened its doors in Howard County this month. The fast-casual Squisito Too in Jessup allows diners to customize pasta, salad, and veggie bowls with tons of different protein and topping combinations. Aside from the build-your-own options, there’s also subs, wraps, and oven-fired pizzas to chow down on.

COMING SOON

BurgerFi: Speaking of fast-casual spots, this burger bar is moving into The Avenue at White Marsh this summer—but it isn’t your average chain restaurant. Best known for its massive onion rings, Instagram-worthy shakes, and branded burger buns, the modernized concept uses self-service kiosks that have facial recognition software to remember customers’ favorite orders. In keeping with that approach, the eco-conscious spot also boasts furniture made with recycled material and energy-efficient lighting.

COMING SOON

Bullhead Pit Beef: A new spot to grab pit beef sandwiches on the way to Camden Yards is expected to open inside Cross Street Market before Opening Day. The operation that Bullhead owner Larry Jackson started with a grill and a pickup truck in 2010 has grown to become one of Howard County’s favorite food trucks—frequently stationed at Hysteria Brewing Company in Columbia. Now, Jackson is opening his first brick-and-mortar pit palace inside the newly renovated market in Federal Hill. Expect sandwiches stuffed with classic pit beef, turkey, and requisite horseradish sauce, as well as garlic fries and mac and cheese. Bullhead will add to the Maryland favorites offered at the market, which also features Berger cookies at The Sweet Shoppe, local corn and tomatoes at Rooster & Hen, Taharka Bros. ice cream, and, of course, Royal Farms fried chicken.

Gourmet Girls: Despite the similar names, Owings Mills cafe Gourmet Girls and now-closed Pikesville market Gourmet Again are, in fact, two separate entities. But they will soon share a connection as Gourmet Girls owners Barbara Collurafici and Lisa Honick prepare to take over the former Gourmet Again space on Old Court Road. The expansion will allow for the popular lunch spot to add to its menu, offer customized catering, and restore the neighborhood gathering space that locals frequented before Gourmet Again closed last spring. “It is our hope that we reconnect with old friends, welcome new ones, and host our neighborhood and community,” the owners wrote in a post to Facebook. “We are so grateful to our customers who encouraged growth and always provide support.”

(RE)OPEN

L.P. Steamers: PSA for seafood lovers in Locust Point—this neighborhood landmark is expected to reopen today after being closed for renovations the past two weeks. According to a notice posted on the restaurant’s website, the project ran into a few “unforseen hiccups,” but management has been assured by contractors that they will be cleared to reopen on Thursday, February 20. With warmer weather (hopefully) on the horizon, we’re happy to hear that the go-to for crabs and Crushes is resuming normal business hours.

EPICUREAN EVENTS

2/24: Ambrosia Dinner Series
Ever wonder about the healing properties of mushrooms? At the latest installment of this wellness-focused dinner series—which aims to nourish the mind and body—chef Chris Amendola will prepare plates featuring Lion’s Mane, Oyster, and Shitake mushrooms at his restaurant Foraged in Hampden. While sampling the bites, hear from guest speakers including herbalist Mae Wright of Mission Dispensary Baltimore, Charlotte James of The Sabina Project, and mycologist William Padilla-Brown—who is featured in the new film Fantastic Fungi. The $45 ticket price includes small plates, non-alcoholic herbal beverages, and the chance to win door prizes.

2/26: Origins Speaker Series with Jinji Fraser
It’s only fitting that this recurring food event would focus on chocolate to celebrate the month of love. Cozy up at Artifact Coffee for a post-Valentine’s Day panel discussion in which local chocolate connoisseur Jinji Fraser will chat with Spike Gjerde about the raw cacao products she uses at Pure Chocolate by Jinji in Belvedere Square. As always, the event will feature drinks, appetizers, conversation, and a family-style dinner—which will feature plenty of chocolate this time around.

SHUT

Food Plenty: In a heartfelt message posted online earlier this week, the Marriner family—which operates Victoria Gastro Pub, Manor Hill Brewing, and Manor Hill Tavern in Howard County—announced that they had closed their comfort food concept in Clarksville. The decision came after CFO Rachael Marriner was diagnosed with colon cancer two and a half years ago. Luckily, Rachael has defeated the disease, but the family has shuttered the restaurant in an effort to take a step back: “At the end of Rachael’s two-year fight, we as a family gained a new perspective on life, and more specifically, a need to reduce stress in her and our lives,” the post reads. Though Food Plenty has closed, fans can still savor the Marriners’ dishes at Manor Hill Tavern or Victoria Gastro Pub—which are both going strong.

COMING SOON

Papi Cuisine: Take one scroll through this caterer and private chef’s Instagram, and you’ll soon be salivating over the honey-glazed stuffed salmon, gooey mac-and-cheese, and baseball-sized crab cakes. The account has amassed nearly 140,000 followers, and soon, all of the acolytes will be able to stop into its new brick-and-mortar to sample the fare without having to pre order. Papi Cuisine—not to be confused with fellow Fells Point eatery Papi’s Tacos—is expected to open in the former home of Bad Decisions and Baltimore Built Bistro on Fleet Street later this summer. Chef Alex Perez, who currently operates out of Bmore Kitchen in Govans, and business partner Berry Clark plan to offer their signature Carribbean-fusion dishes like honey jerk turkey wings, seafood alfredo penne pasta, and Buffalo chicken burgers. Adding to the excitement, Perez also recently released an e-cookbook featuring some of his signature recipes.

Nalley Fresh: Workers surrounding the Court Towers office building in Towson will soon be able to add Nalley Fresh to their list of accessible dining options. Earlier this week, the local salad chain announced that it has signed a 10-year lease for a 2,300-square-foot cafe inside the Pennsylvania Avenue property. Come September, diners will be able to enjoy Nalley’s signature DIY salads and wraps, as well as a full breakfast menu—something unprecedented for the brand. The new spot marks the chain’s eleventh location in the Baltimore area.

Lew Gambino’s: The name of this refreshed concept taking shape in the former home of Ciao Bella in Little Italy is a nod to its operators—Ciao Bella brother-and-sister team Tony and Lisa Gambino, and former Raven Ray Lewis. Lewis has been a regular at the restaurant for more than a decade and was recently brought on as a partner as it starts a new chapter. While the restaurant remains open throughout the renovation process, a grand opening for Lew Gambino’s, which will emphasize Italian staples using local ingredients, is slated for August 26. Stay tuned for more details.

OPEN:

Atelier Culinaire: Speaking of Little Italy, this fine-dining destination staffed by culinary students at Stratford University reopened earlier this month. The spot took a hiatus throughout the spring and early summer, but is back up and running Wednesday through Friday nights with a new menu of seasonal dishes. Throughout the summer, the white-tablecloth spot, which is known as a launchpad for rising chefs, will feature options like fried green tomatoes with Sambal aioli, mango-roasted chicken, filet mignon, and pan-seared scallops with butternut squash purée.

Royal Farms Chicken: Although it’s not the full Royal Farms experience without a bustling convenience store or gas station attached, Cross Street Market is giving locals a taste of our favorite fried chicken with a new stall that debuted inside the renovated Federal Hill space last week. Of course, the menu features RoFo’s “World Famous” chicken boxes that come with western fries and a warm roll. But the spot also features crispy chicken tenders, sandwiches, and sliders. Royal Farms is the latest vendor to open inside Cross Street, which is also expected to debut Annoula’s Kitchen, Burger Bar, Pizza di Joey, and Sobeachy Haitian Cuisine by the end of the summer.

EPICUREAN EVENTS

7/25: Common Grounds
Head to Aveley Farms Coffee Roasters in Harbor East for the inaugural installment of this speaker series about where our food comes from. In the first discussion, Keffa Coffee founder Sam Demisse, Ceremony Coffee buyer Ashley Whelan, Paisa Coffee founder Yolima Toborda Rojas, and Aveley’s own Corey Voelkel will address coffee sourcing and sustainability. Voelkel has teamed up with the owners of Diamondback Brewing in Locust Point to co-host the event, which will offer attendees one free beer or coffee and plenty of snacks to munch on during the talk.

7/31: Breakfast for Dinner at Foraged
Sometimes the most important meal of the day, aka breakfast, can be eaten for dinner. That’s why next week, chef Chris Amendola is welcoming The Corner Pantry’s Neill Howell to Foraged in Hampden for an epic “brinner” mashup. Expect dishes like complimentary scones, a tomato tart, fried Sapidus oysters, cream chipped pork tongue, and offerings drizzled with Amendola’s house-made maple and black walnut syrups.

SHUT

Poké World/Utepia Tea: It appears that this downtown poké and bubble tea destination at Power Plant Live has closed for good. A sign taped to the front door earlier this week indicated that it had closed, and the phone line for the restaurant is currently disconnected. Luckily for poke lovers, Charm City has plenty of raw fish to go around—with other Hawaiian hotspots including Hilo inside R. House, Poké Bowl in Federal Hill, and Fod Poke Bar on Calvert Street.

Long before foraging became part of the local lexicon, chef Chris Amendola was wandering the woods, his backpack brimming with ramps, fiddleheads, and chanterelles, as well as paper and mesh bags to hold his forest finds.

And while there are many who say they forage in Baltimore these days, Amendola is the real-deal forest whisperer. Go hunting with Amendola and you’ll quickly see that he knows how to “read” the trees, taking note of microclimates and searching for chanterelles under maples, or chicken of the woods protruding from fallen oaks.

Although Amendola seems to have a fungal fixation, he embraces anything that’s been locally sourced and is quick to share that there’s a whole generation of people who’ve forgotten where their food came from. “Food comes from somewhere,” he’s fond of saying.

It’s not surprising that Amendola’s idea of opening a seasonal eatery started to take shape at the same time he was learning the art of foraging from James Beard Award-winning chef Sean Brock (of McCrady’s in Charleston). It’s also fitting that the former Fleet Street Kitchen chef went for a straightfoward approach in naming his tiny, 26-seat boîte Foraged: A Hyper-Seasonal Eatery.

As you enter the space on the former site of Arômes, the décor sets the scene: Black-and-white photographs of farm animals hang against exposed brick walls, carved wooden mushroom sculptures adorn the tables, and window boxes and a verdant hydroponic plant wall overflow with violets, nasturtium, basil, and bee balm that not only bring the place to life but are featured in the food.

The farm-to-table concept is a lofty one, but when some chefs realize what’s actually entailed, it can get the best of them in the off-season. It’s also the true test of a chef’s ability to be resourceful in tougher times—and Amendola, who works closely with local growers to get the freshest, most local products, proves that he has what it takes to make the concept successful in any season.

In fact, Foraged opened in late December in the dead of winter (“I had bills to pay,” says Amendola). Several winter visits convinced me that this is a chef that you want with you if you’re ever stranded on a deserted island. (He also convinced me to disregard the caveat “never trust a skinny chef,” because the man is reed thin.)

While the menu is concise and rotates daily, there’s plenty to pick from for every palate, including everything from innovative vegetarian dishes to a slew of pig parts (jowl, socket, cheeks). Know before you go that even the bigger entrees are on the smaller side, but pricing is fair (most dishes are below $20), so order accordingly and save room for one of Amendola’s signature seasonal shortcakes for dessert (and also a sweet surprise that comes with the bill).

There’s a whole generation of people who’ve forgotten where their food came from.

In the depth of December, a plate of sunchokes topped with goat cheese, lemon, herbs, and hazelnuts was bright and beautiful. And diners were no worse for the winter as bowls of rich and earthy mushroom stew studded with pine nuts and ricotta gnudi and topped with a poached egg arrived at the table, while the half chicken with roasted root vegetables was exactly the kind of stick-to-your-bones, satisfying dish you’d want in cooler climes.

Spring saw lighter plates such as sea bass with spring vegetable stew and mushroom buns, while summer starred country ham and melon salad and earthenware plates stacked with fried corn fritters. A recent fall visit ushered in dishes such as fried oysters with pickled radish relish and basil purée and an unctuous plate of braised short rib ravioli tossed with the last of summer tomatoes. Toasted baguette slices and a bowl of house-made ricotta with diced peaches also offered a final farewell in the days that bridge the two seasons.

With so many so-called farm-to-table spots offering beet this and kale or cauliflower that, we can experience dining-out fatigue on occasion. What differentiates Foraged is that whatever—and whenever—you eat here, it will always be interesting.

As fall turns to winter and back to spring, Amendola will, no doubt, go into the woods to bring back the best of the bounty—and we can’t wait to see what he does with whatever it is he finds.

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FORAGED EATERY 3520 Chestnut St., 410-235-0035. HOURS: Tues.-Sat. 5-10 p.m. PRICES: Starters: $9-13; small plates: $12-18; mains: $18-23; desserts: $3. AMBIANCE: Greenhouse chic.

When Chris Amendola moved to Baltimore to work as a chef for Fleet Street Kitchen, he figured it would just be another via point on his way back home to St. Augustine, where he had grown up.

“Something about Baltimore captivated me,” says the chef who has worked in celebrated kitchens from Dan Barber’s famed Blue Hill at Stone Barns in the Hudson River region, as well as Sean Brock’s McCrady’s in Charleston, SC. “I’ve never lived anywhere this long since I left Florida, and now it’s been 15 years.”

With the opening of first eatery, Foraged in Hampden, Amendola has decided to lay down roots. “When I got this restaurant, I was like, ‘Yes, let’s do this,’” he says. “I guess I’m here for a while.”

Why did you want to open a restaurant?
It was always a dream of mine to have my own restaurant one day, although I never thought it would be here in Baltimore. I’ve never lived anywhere this long since I left Florida, but Baltimore captivated me.

Were you concerned about opening in the same spot as a place that had struggled?
There’s always that question, ‘What if we fail? What if I go completely bankrupt?’ At Foraged, I can see the dining room from the kitchen and it’s crazy to think that people are coming in to this restaurant and really enjoying it—it is mind-blowing to see people enjoying what we’re doing to be completely honest.

What did you want Foraged to look like and feel like? What was your mission?
I wanted this to be a fun place a lot the place. I’ve worked in some very stressful and demanding kitchens. With everything that was going on in them, it took away from the fun of cooking. After my job at Waterfront Kitchen didn’t work out, I thought about getting out of the industry, maybe farming or foraging full-time, but after really thinking about it for a while, I was like, ‘I love cooking and the restaurant industry. I’m not ready to give up on this yet.’ I really just wanted to have fun cooking again and tie in everything that I loved about the industry. I just wanted my restaurant to be relaxing, but we are still executing on the same level as a fine-dining restaurant.

What went into naming the restaurant?
It took me forever for me to decide on a name. Literally, two weeks before opening, I still didn’t have a name and then I looked up the definition of ‘foraged,’ that’s when I saw ‘to obtain food and provisions from a place that’s unspecified.’ That’s literally describing what we do here to a tee—whether getting food from the farm or ocean or the woods. The name fit the ethos of the restaurant perfectly.

So how did you learn to forage? You were practicing foraging long before it was a “thing.”
I started working for Sean Brock at McCrady’s. Through that, we had our own farm for the restaurant and I would help out. Sean and I went out to the woods one day, and he was showing me stuff. The whole experience of working at McCrady’s really opened my eyes to a whole different world of cooking. Sean piqued my interest in cooking with wild foods. Then, later in my life when I was living in Massachusetts, I met the forager for the Momofuku group and he took me out to morel hunt quite a few times. We also went hunting for maitake in the fall. Ever since then I just started going out to the woods.

Why does foraging appeal to you?
I enjoy getting away from society and being in the middle of the woods. I love that I can go out to the woods and find mushrooms that people spend up to $60 a pound for and I get them for free. A big part of that whole thing is trying to help open people’s eyes to their surroundings. So you can get this 60-pound mushroom from California, but did you know you could go into the woods outside of Baltimore and get it yourself?

How do you know where to find them?
It starts with the time of year. Each season has their own mushrooms or plants and then once you know what you’re looking for that specific time of year, I’m looking at the microclimates of the woods. Is there a lot of ground coverage or older trees with no ground coverage, which is what I’m looking for? The once I find an area that looks good, I start looking at trees. Specific mushrooms have specific relationships with trees.

For instance, here in Maryland, you’ll find chanterelles under hardwood trees like oaks and maples. Black trumpets you’ll find under beech trees. Morels you’ll find under popular trees. Chicken mushrooms you’ll find a lot on dying or alive oak trees. Ninety-percent of foraging is wandering through the woods. There are times when I’ve wandered for countless hours and not found anything.

I know that you’re particularly fond of foraging mushrooms. Why mushrooms?
Mushroom foraging falls in line with what I love about cooking. With cooking, it doesn’t matter how much you know—you will never know everything. Whether it’s techniques or different products, it’s the same with mushrooms. For every green plant that you see, there are nine different varieties of mushrooms and funguses. There are so many different varieties and it’s one of those things that you can continuously keep learning about them and still not know everything.

Typically, the annual Baltimore Cocktail Week kicks off with a cocktail competition. But rather than pitting local bartenders against one another, organizer Ginny Lawhorn is taking a more collaborative approach this time around.

“In the face of the heartbreaking number of restaurant closures in the last year and a half, I didn’t feel like we needed another competition,” says Lawhorn, the co-owner of Sticky Rice, who started the event in 2015. “There’s more of a desire to create a community conversation and focus on cultivating small businesses, whether it’s engaging in them as consumers or supporting the jobs that they create.”

This year, the weeklong initiative happening July 30-August 4 will launch with an across-town happy hour at five bars scattered from Hampden to Canton, including Holy Frijoles, The Red Star in Charles Village, Sticky Rice, Bartenders Pub, and The Regal Beagle. On Monday, July 30 from 4-10 p.m., each spot will create a specialty drink using a certain spirit, and a portion of the final sales will be donated to local nonprofits.

“Baltimore has so many unique communities,” Lawhorn says. “People become so comfortable exploring their own, but sometimes it’s nice to engage customers and try to get them just a neighborhood away.”

The inclusive feel of the kick-off happy hour is fitting for this year’s theme, “Better Together”—which Lawhorn says will be an undertone in all of the Baltimore Cocktail Week meetups. From a special brunch to a conversation about collective bargaining, the daily events (many of which are open to the public) will address subjects like sustainability, innovation, and wellness in the hospitality industry.

Feminism will also be a topic of discussion, as five female industry leaders gather for a “Badass Business Babes” panel at Waverly Brewing on July 31 at 7 p.m. Admission to the talk is $25 with all proceeds being donated to House of Ruth. Panelists will include Lane Harlan of Clavel and W.C. Harlan, Judy Neff of Checkerspot Brewing, Carrie Podles of Alexander’s Tavern and Papi’s Tacos, Emily Lerman of Mera Kitchen Collective, and Paige Baskauskas of Opici Wines.

“It’s going to be great to hear everyone else’s opinions about working in the hospitality industry from all sides,” says Baskauskas, a wine sales representative for Opici. “This is a great event to show everyone that we’re educated when it comes to our craft. We know what we’re doing and we want to expand on that even more.”

The week continues with a free, all-day series of wellness workshops at R. House in Remington on August 1. Led by our own local “healthtender” Amie Ward, the gathering will begin with yoga followed by a series of conversations about nutrition, sobriety, and sexual assault prevention.

Another industry trend being represented is sustainability, which will be addressed at a get-together at Foraged in Hampden on August 2. Six national brands, including Bombay Sapphire and Sierra Nevada, will present local bartenders with information about how to minimize their ecological footprints.

“It’s not a secret that we’re a wasteful industry,” Lawhorn says. “It’s a lot of packaging and food waste. But where do you start? Paper straws and compostable to-go containers are amazing. It’s all about focusing on that next step to lower your environmental impact.”

Later that day, Ceremony Coffee in Mt. Vernon will host “Punch with a Purpose,” a collaborative cocktail class that will teach consumers about the versatility of different spirits by creating a seasonal punch. “It’s super fun to dump bottles in things,” quips Lawhorn. “It’s also exciting to be able to engage a beautiful space like Ceremony in a different way for an evening conversation.”

Closing out the week will be a Baltimore Cocktail Week collaboration with the Fells Point Farmers’ Market on August 4. Attendees will be able to sample sips from eight neighborhood bartenders and vote for their favorites. The winner will be the signature cocktail at the End of Summer Soiree at the Sagamore Pendry on August 23.

In keeping with the “Better Together” theme, Lawhorn says she hopes that the weeklong initiative sparks a sense of community engagement in patrons and bartenders alike.

“There’s something so important about conversations next to your friends at a bar stool, or across the bar with a bartender,” she says, “and what that can mean to cultivation of ideas and a sense of community in a city.”

Just over a decade ago, a 22-year-old Chris Amendola was working alongside James Beard Award-winning chef Sean Brock at his restaurant McCrady’s in Charleston, South Carolina. While assisting Brock with gathering mushrooms and plants in the woods, his love of foraging began.

While working in Massachusetts a few years later, Amendola met Evan Strusinski, the forager for the famed Momofuku Group, which has several international restaurants.

“He took me out a few times and taught me a lot,” Amendola recalls. “After that I just remember getting books and spending countless hours in the woods—wandering around and searching for mushrooms, looking them up, and trying to identify what was what.”

Amendola—who moved to Baltimore five years ago and has since worked at local dining destinations including Fleet Street Kitchen and Waterfront Kitchen—is now showcasing his passion for foraging at a spot of his own.

“It’s exciting that it’s all mine,” he says. “It’s going to be a little different getting used to the fact that whatever I say goes. But it’s something that I’ve been looking forward to for years now.”

The 28-seat restaurant, aptly named Foraged, will open in the former Arômes space on Chestnut Avenue in Hampden later this month. Amendola says he used to deliver his foraged ingredients to Arômes chef/owner Steve Monnier, who is now preparing for a new venture. (Monnier’s new bistro, Chez Hugo, is expected to open downtown in the coming months.)

“Since I first walked in there, I’ve been in love with the space,” Amendola says. “I loved the small, intimate dining room and all of the charm that Steve put into it. It was kind of what I always pictured for my first restaurant.”

Though the menu is still being fleshed out, Amendola says that it will be heavily influenced by what he gathers in the woods, and include both large entrees and smaller plates meant for sharing.

Since it’s currently off-season for foraging, the chef’s opening menu will rely heavily on winter crops from local farmers including greens, potatoes, and root vegetables. But, come spring, he says that he will be out in the woods at least three times per week.

Not only will the menu feature ingredients from Amendola’s outings, but it will also incorporate edible flowers and herbs grown from a hydroponic garden installation on one of the restaurant’s walls.

The chef says that, overall, he wants the spot to be a convivial atmosphere (it will be BYOB until its liquor license is approved) for diners to experience his hyper-local philosophy.

“I want people to feel relaxed and enjoy their time,” he says. “Not quite like a fine-dining restaurant, but something a little more fun and casual. And I want them to really enjoy what each season has to offer.”