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Amendola said Monday that he purchased the restaurant's liquor license and equipment, but will lease the dining space, which is a part of the Chesapeake Building, a retail and residential complex spearheaded by developer Ernst Valery. He hopes to find positions at Foraged for Orto staff who are interested in transitioning to a new restaurant.

The new digs will expand Foraged's cooking and dining space threefold. In Station North, the restaurant will have room for 65 indoor seats and another 30 outdoors, according to the release. The restaurant will also take advantage of Orto's liquor license. In Hampden, the restaurant has been limited to serving beer and wine, but Amendola said he plans to offer a full bar menu in Station North, with cocktails incorporating the same locally grown herbs and produce featured in his cooking.

He doesn't plan to make any other substantial changes to the restaurant concept, which spotlights local and seasonal ingredients, some of which are foraged by the chef himself. Amendola is a licensed forager and also operates a small farm and edible forest in Baltimore County where he grows produce for the restaurant.

The chef said more kitchen space will allow him to expand Foraged's menu. The move is a step forward for a restaurant that suffered at the start of the Covid pandemic. Foraged shut down for some of the outbreak, and Amendola experimented with different paths forward, including offering takeout, preparing meals for other dining industry workers and teaching cooking classes. Please Sign In and use this article's on page print button to print this article. Reach out directly with real-time validated email and phone numbers, and take it to the next step by creating personal and reusable email templates that integrate with your existing email provider.

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