Foraged

I really liked it here. I like that everythingnus fresh and locally sourced, and that when you get the course meal you have options to choose from for each course. I had the mushroom stew, it was INCREDIBLE. I honestly wasn’t a fan of the duck breast. It came iut looking beautiful but I didn’t like something about the taste, and the other things/sauces on the plate altogether made it too sweet for me. The pot de creme was also incredible.

Excellent meal, especially for more adventurous eaters. Foraged is a nose-to-tail restaurant that sells rarer parts of the pig: ear, heart, face, kidney, etc. depending on what they have for the day. Don’t skip the cocktails—they’re some of the best I’ve had. The service was also excellent; the waitstaff were friendly, attentive, and knowledgeable about the menu. The pig parts meet diners halfway between the conventional and the strange. If you ate everything while blindfolded, you would think you’re eating beef jerky and pork belly. The pickles were much needed to break up the monotony of pork. I sometimes wish there was more going on flavor-wise, but everything felt well-executed according to the chef’s vision. The mushroom “crab cake” was a shockingly good rendition. It totally gives the vibe of a crab cake while being more flavorful than a real crab cake I had on this trip. Portions are on the smaller side. I’d recommend three dishes per person, with some bread and possibly dessert to fill up. Overall, highly recommended. The restaurant might be a bit on the pricier side for Baltimore, but it’s worth it to try something different, perhaps for a special occasion.

Very tasty food in very small portions. I recommend the mushroom stew, the fried oysters, and the catfish. Kinda wish we did the longer tasting menu but there's always next time. The little cookies they give you with the check were also fantastic. We'll definitely be back soon to try more pig parts 🐷

We came here on a Friday, made a reservation about 2 weeks in advance. The vibe of the place was nice. It’s dark and moody. We started with the pig parts which were probably the best part of the meal because it was so unique. We had the back fat and the heart jerky. Both were interesting in texture and flavor, would recommend both. We then ordered the oysters as an appetizer and then dinner. Our oysters came out with one of our dinners, and then had to wait an additional 5-10 mins for the next dinner plate to come out, which is just weird and not expected for a place like this. The oysters were amazing I would highly recommend. The size of the entrees were fairly small as you can see in the photo - not a whole lot of food here. The dessert was awesome. I also recommend adding vodka to their kombucha - very good. Should be on the menu

Great tasting food with some grown right there in the restaurant. They take pride in where they source locally and it shows in the product. Tasted Very Good. Sourdough bread and roasted short rib were amazing. Portions are small though and it's pricey, but makes sense given the quality. We didn't have reservations but they could seat us easily right when they opened during the week day. Were told we had 90 minutes to eat. 5% kitchen tip added to bill. Quality and delicious drink options too.

The wait staff are very friendly and gave me good recommendations on what to eat. The food: The focaccia was enjoyed immensely by my companions, but I found it a bit boring. The texture was very nice though. The mushroom soup was oversalted (which one of my companions has been before and said it was more salty than normal, so it may have been a fluke). The pork belly was melt in your mouth good and I loved the pickled cucumber it came with. The sauce it came with helped to cut the saltiness of the belly. The catfish was phenomenal. It was cooked well, and the sauce was delicious. I don't think I have ever liked asparagus that much. The "crab cake" made with mushrooms instead of crab was delicious, it somehow embodied the taste and texture of a normal crab cake made with crab. I also enjoyed the beef tongue. They served cute little complimentary cookies in an ouster shell woth the check which was a lovely touch. The cocktails and mocktails: Sprung was a very good cocktail, it is a bit on the sweeter side like the waitress suggested it was, and it was very well balanced. Beez-kneez was ordered in both the alcoholic and non-alcoholic versions at our table and I had a preference for the non-alcoholic version. Whatever the plant was that was a garnish for it was so delicious and I wish it had come with more. We also got a non-alcoholic summerberry collins and that was so perfectly balanced I wished I had gotten one.