Chris Amendola

CHEF
Written By Nicole Borden

Foraged | Baltimore | September 2018

FEATURED DISHES


Mushroom Stew, House Ricotta, Poached Egg, and Pine Nuts

Pork Liver Mousse, Pickled Apple and Fennel, House Black Walnut Syrup, and Silver Dollar Pancakes

Pig Heart, Snout, and Jowl, Sauce Gribiche, and House Pickles

Coppa Streak, Glazed Carrots, Carrot Purée, and Pork Jus


Photography by Antoinette Bruno

Nicole Borden
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