A restaurant with a focus and cuisine as unique as its unusually stylized nomenclature is getting ready to debut its second location. James Beard-nominated chef Chris Amendola is bringing the next evolution of his acclaimed restaurant foraged. to Loudoun County soon, reports local media outlet The Burn.
foraged. is taking over the 42461 Lovettsville Road storefront that previously housed The Restaurant at Potowmack Farm. The eatery invites visitors to enjoy dishes prepared from the very freshest of ingredients. foraged. currently has one location open and in operation in Baltimore, which serves up what Chef Amendola refers to as “hyper-seasonal” fare. Amendola generously set aside some time to speak with What Now DC about bringing the eatery to Loudoun County, growing his own ingredients, and how the new location will differ from the Baltimore space.
“I’ve always wanted to have a restaurant-farm operation and I’ve been looking for a long time.” he says, explaining that the vast majority of foraged. ingredients will be grown on site. When he saw that The Restaurant at Potowmack Farm was closing, he saw a beautiful opportunity to realize his vision.
foraged. is destined to inspired intense excitement in local foodies through its distinctive model, incredibly fresh ingredients, and-of course-its inventive menu. Amendola explains that since the restaurant’s selection will be shaped by what can be grown in a given season, it will evolve frequently. “I always say ‘we have 52 seasons a year and each week brings something new and something exciting to cook.’ We change the menu a lot depending on what’s coming and going from the farms, just to put a spotlight on some of those ingredients that have a shorter window in the season.”
While the ethos of foraged.-to serve delicious food, prepared with locally sourced and grown ingredients-remains the same from Baltimore to Loudoun, the restaurants will not be identical. Amendola states: “I probably won’t use the term ‘hyper-seasonal’ here since it’s going to be on a farm and we’re going to be growing everything. Obviously we can’t do, like, oils, but we’ll take it as far as we humanly possibly can take it.”
Construction is underway on the location, which will be able to seat between 75 and 100 customers. Amendola says foraged. is likely to utilize the space’s existing patio, stating: “The view here is amazing, so we don’t want to rob people of it.”
foraged. will usher in an exciting start to 2026. Amendola is projecting the restaurant will be ready early in the new year, saying: “We’re hoping by Valentine’s Day, but we’ll see what happens.”
