foraged eatery has held its final dinner service in Baltimore, chef Chris Amendola announced in a video message on social media.
Known for its hyper-seasonal menu and frequent use of foraged ingredients, the Station North restaurant is closing its doors here and moving operations to Lovettsville, Virginia, where Amendola has taken over a 40-acre restaurant property at Patowmack Farm.
“It’s a very sad moment. I’ve got a lot of history here in Baltimore,” Amendola said in the video…