Foraged., a “hyper-seasonal” restaurant based in Baltimore, has announced that it will take over operations at The Restaurant at Patowmack Farm. It has plans to reopen under the new management in early 2026, with the name Restaurant Foraged. at Patowmack Farm.
The Restaurant at Patowmack Farm in Lovettsville — which appeared several times on our 50 Best Restaurants lists — closed in August.
Patowmack Farm will now step into a new chapter under this new management. Foraged. focuses on “continuously evolving menus built around locally sourced and responsibly foraged ingredients,” according to a news release. It’s a fitting transition, as Patowmack had always placed an emphasis on its farm-to-table approach.
Before the full reopening in 2026, the restaurant will host a New Year’s Eve event with passed appetizers.
“This reopening represents continuity, not change in spirit,” said former Patowmack Farm owner Beverly Morton Billand. “It is deeply rewarding to see the restaurant move forward in the hands of someone who understands its values while bringing new energy and perspective. Patowmack Farm was always meant to grow and evolve. As this next chapter begins, knowing the restaurant will be in capable and talented hands is deeply gratifying.”
The change also means a new chef will be taking over. The new dining experience will be “rooted in the farm’s landscape” and have an emphasis on responsible sourcing and collaboration with local food producers.
“To be entrusted with stewarding the next chapter of Patowmack Farm is an honor,” said Foraged. chef Chris Amendola. “Our goal is to preserve what makes this place extraordinary while bringing our own voice — one grounded in seasonality, craft, and a genuine connection to the land.”
Colby Janowitz, the former executive chef at Patowmack Farm, said earlier this year that he is working to open his own fine dining destination.
Feature image of Restaurant at Patowmack Farm by Rey Lopez
