Chris is a fantastic Chef and highly recommend trying everything on the menu!!! Such a great addition to Hampden!
Absolutely the most delicious food I've ever experienced! Clean, juicy, amazing taste of the baked Oysters with bacon! To die for! Lamb neck , something I normally would not try , but can't wait to have again! Super cool eclectic atmosphere with outstanding service!
Something outstanding,for your tastebuds ,for everyone!
Just had one of the most AMAZING dinner, the oyster stew was awesome, the mushroom stew with poached egg unreal, the heirloom grain risotto and the lambs neck hit the spot. The coffee was excellent love the french press service finished with the warm chocolate chip bar hit the spot... Well done Chef and Staff well done
I was lucky enough to be apart of an event pre-opening and it was absolutely incredible !!!!!
The space is so intimate and beautiful.. very classy industrial style.. Chef made so many incredible meals -- I am vegetarian and had a dish that was farro with fresh carrots and carrot butter topped with pea shoots..... I can't even begin to describe how delicious this was! I think it was infused with magic!! ���
Do yourself a favor and book a reservation as soon as they open!!!
Everything we tried for dinner (five menu items, so far) was exceptional.
Amazing new addition to the Baltimore food scene - excited to see where they take this in the spring
Wonderful, creative Chef, committed to using local, seasonal ingredients.
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Excellent meal, especially for more adventurous eaters. Foraged is a nose-to-tail restaurant that sells rarer parts of the pig: ear, heart, face, kidney, etc. depending on what they have for the day. Don’t skip the cocktails—they’re some of the best I’ve had. The service was also excellent; the waitstaff were friendly, attentive, and knowledgeable about the menu.
The pig parts meet diners halfway between the conventional and the strange. If you ate everything while blindfolded, you would think you’re eating beef jerky and pork belly. The pickles were much needed to break up the monotony of pork. I sometimes wish there was more going on flavor-wise, but everything felt well-executed according to the chef’s vision.
The mushroom “crab cake” was a shockingly good rendition. It totally gives the vibe of a crab cake while being more flavorful than a real crab cake I had on this trip.
Portions are on the smaller side. I’d recommend three dishes per person, with some bread and possibly dessert to fill up.
Overall, highly recommended. The restaurant might be a bit on the pricier side for Baltimore, but it’s worth it to try something different, perhaps for a special occasion.
We came here on a Friday, made a reservation about 2 weeks in advance. The vibe of the place was nice. It’s dark and moody. We started with the pig parts which were probably the best part of the meal because it was so unique. We had the back fat and the heart jerky. Both were interesting in texture and flavor, would recommend both. We then ordered the oysters as an appetizer and then dinner. Our oysters came out with one of our dinners, and then had to wait an additional 5-10 mins for the next dinner plate to come out, which is just weird and not expected for a place like this. The oysters were amazing I would highly recommend. The size of the entrees were fairly small as you can see in the photo - not a whole lot of food here. The dessert was awesome. I also recommend adding vodka to their kombucha - very good. Should be on the menu
Very tasty food in very small portions. I recommend the mushroom stew, the fried oysters, and the catfish. Kinda wish we did the longer tasting menu but there's always next time.
The little cookies they give you with the check were also fantastic. We'll definitely be back soon to try more pig parts 🐷
Great tasting food with some grown right there in the restaurant. They take pride in where they source locally and it shows in the product. Tasted Very Good. Sourdough bread and roasted short rib were amazing.
Portions are small though and it's pricey, but makes sense given the quality.
We didn't have reservations but they could seat us easily right when they opened during the week day. Were told we had 90 minutes to eat. 5% kitchen tip added to bill.
Quality and delicious drink options too.
Couldn’t have asked for a better date night experience. Superb and exceeded all expectations. We will absolutely be coming back to try the rest of the menu!
I really liked it here. I like that everythingnus fresh and locally sourced, and that when you get the course meal you have options to choose from for each course. I had the mushroom stew, it was INCREDIBLE. I honestly wasn’t a fan of the duck breast. It came iut looking beautiful but I didn’t like something about the taste, and the other things/sauces on the plate altogether made it too sweet for me. The pot de creme was also incredible.
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The wait staff are very friendly and gave me good recommendations on what to eat.
The food: The focaccia was enjoyed immensely by my companions, but I found it a bit boring. The texture was very nice though. The mushroom soup was oversalted (which one of my companions has been before and said it was more salty than normal, so it may have been a fluke). The pork belly was melt in your mouth good and I loved the pickled cucumber it came with. The sauce it came with helped to cut the saltiness of the belly. The catfish was phenomenal. It was cooked well, and the sauce was delicious. I don't think I have ever liked asparagus that much. The "crab cake" made with mushrooms instead of crab was delicious, it somehow embodied the taste and texture of a normal crab cake made with crab. I also enjoyed the beef tongue. They served cute little complimentary cookies in an ouster shell woth the check which was a lovely touch.
The cocktails and mocktails: Sprung was a very good cocktail, it is a bit on the sweeter side like the waitress suggested it was, and it was very well balanced. Beez-kneez was ordered in both the alcoholic and non-alcoholic versions at our table and I had a preference for the non-alcoholic version. Whatever the plant was that was a garnish for it was so delicious and I wish it had come with more. We also got a non-alcoholic summerberry collins and that was so perfectly balanced I wished I had gotten one.
It’s our first time here and the food is great. The restaurant week is a very good deal since you can choose two main dishes and one dessert. We had duck breast, pork belly and short ribs. I think the short ribs is really good, everything is just right here. The two duck breasts come out in different color, which is kinda weird. My friend doesn’t like hers since it’s too raw. The cocoa passion is delicious. The chef owns a company which has the same name as the dessert. Each dish has a very delicate arrangement.
The only drawback about the environment is the floor. It seems like tile floor but when people walks behind you, you could feel the floor shaking.
I will probably come here again to try the scallops and monkfish.
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I am mostly happy with my experience at Foraged. The highlights of my meal were the generous portion of the crispy pig's ears and the crispy and tender pork belly. I consider these dishes to be almost perfect.
The past though was disappointing. There was no complexity and what you tasted most was pasta itself, as if the sauce added no flavor at all. Having eaten pasta at a series of fine dining establishments that specialize on Italian cuisine, that dish needs work.
The fried squash blossoms were crispy but the filling was flat, as if under-seasoned. More herbs and some acidity or something would work better there
The scallop dish was tasty but underweming for a main. It needs to be placed in the small dishes category since it had two medium sized scallops.
Another thing that my partner noted is that most dishes had corn. This repetitive theme showed lack of creativity instead of emphasizing seasonal ingredients.
I think some things need some work but I would visit to try again at some point.
Love the atmosphere here (esp. the playlist)! I was satisfied with everything I ate, but it's definitely an "eat before you come" kinda spot. The portions are rather dainty and I came with 3 ladies who were ready for capital D dinner. Enjoyed the vegan crab cake, but there was too much citrus action coming from the remoulade. Really loved the raw vibe from the risotto (it's coarse and crunchy, but still a powerful parmesan flavor from the sauce). An acquired taste if you like a more traditional risotto, but still a great combo of flavors if you're open. The spiced cheesecake was the unanimous fav from the table and probably the most sizable thing on anyone's plate. Service is attentive, but not overbearing. Also don't mind them including a kitchen tip on the bill bc they clearly put a lot of care into what they do there, so let's make sure everyone gets taken care of.
Really fresh restaurant with complex tasting dishes. Really well done. Each bite is an experience of many flavors melding together. The corn bread for example has just a hint of a mushroom taste with a toasted butter crust. Staff and service was exceptional. Definitely worth a try.
Came here tonight with my husband for his birthday and we were both VERY impressed with the food!
The ambiance is adorable and casual and our server was very friendly, we got all five vegetarian dishes on the current menu, as well as the squash blossoms and the panna cotta for dessert.
The mushroom stew was both my and my husband's favorite! For me the squash blossoms were a close second, and my husband loved the risotto.
Our server made sure to inform us that the panna cotta contained gelatin, and we appreciated the consideration, as we had ordered vegetarian dishes.
We will definitely be back!
Food was great. Everything tasted fresh and well made. Service was good, though felt a little rushed. Wished the acoustics were slightly better, it was hard to hear our server at time.
Incredible food, incredible staff, incredible atmosphere. Bravo to James Beard Best Chef Mid-Atlantic finalist Chef/ Owner Chris Amendola! Your creativity and passion shows through every aspect of your restaurant.
Overall, the food was well presented and fresh and we had a decent time! Beware that the dishes are generally very salty... The catfish was well done as was the ricotta appy! Flank steak sauce was alright, nothing too special. Salad was salad. The cornbread was pretty dry and bland, I would not order that again.
This place is such a gem. I just want to say that this is my favorite concept restaurant in Baltimore. I mean.. Just look at the presentation. Powerful colors with fresh ingredients packed with loads of flavors! I frequent this place a lot because of their ever changing menu. The fact that all of the ingredients are foraged makes eating out more exciting. The cool ranch pig ears are a must every visit!
All around wonderful experience, we got the five course tasting menu, everything was delicious and unique and interesting. Service was attentive, the wine pairings were delicious and not too much wine. I love the mushroom themed decor.
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