When the pandemic hit, chef Chris Amendola thought that was the end for his dream restaurant, Foraged, which takes a hyper-seasonal and hyper-local approach to cuisine. Thankfully, he was able to move into a Station North restaurant space in 2021 and start anew. The bigger digs allow for more seating and a full bar (which is worth a visit in itself), but expect the same rotating menu of fresh produce and provisions used in creative ways. Take the “crab cake” that utilizes lion’s mane mushrooms and ramp remoulade. The summer menu includes a watermelon salad, sungold tomato pasta with clams, and catfish served alongside summer squash, but the fun in Foraged is to keep returning to see how the seasons change.
How to book: Via Tock