{"id":530186,"date":"2025-12-19T13:50:22","date_gmt":"2025-12-19T18:50:22","guid":{"rendered":"https:\/\/northernvirginiamag.com\/?p=530186"},"modified":"2025-12-22T08:17:10","modified_gmt":"2025-12-22T13:17:10","slug":"foraged-to-take-over-operations-at-restaurant-at-patowmack-farm","status":"publish","type":"post","link":"https:\/\/northernvirginiamag.com\/food-and-drink\/food-news\/2025\/12\/19\/foraged-to-take-over-operations-at-restaurant-at-patowmack-farm\/","title":{"rendered":"Foraged. to Take Over\u00a0Operations at\u00a0Restaurant at\u00a0Patowmack\u00a0Farm"},"content":{"rendered":"\n

Foraged.,\u00a0a \u201chyper-seasonal\u201d restaurant based in Baltimore, has announced that it will\u00a0take over operations<\/a>\u00a0at The\u00a0Restaurant at\u00a0Patowmack\u00a0Farm.\u00a0It has plans to reopen\u00a0under the new management in early 2026, with the name Restaurant Foraged. at Patowmack Farm.\u00a0\u00a0<\/p>\n\n\n\n

The Restaurant at Patowmack Farm in Lovettsville \u2014 which appeared several times on our 50 Best Restaurants lists \u2014 closed in August<\/a>.<\/p>\n\n\n\n

Patowmack Farm will now step into a new chapter under this new management. Foraged.<\/a> focuses on \u201ccontinuously evolving menus built around locally sourced and responsibly foraged ingredients,\u201d according to a news release. It\u2019s a fitting transition, as Patowmack had always placed an emphasis on its farm-to-table approach.  <\/p>\n\n\n\n

Before the full reopening in 2026, the restaurant will host a New Year\u2019s Eve event with passed appetizers.  <\/p>\n\n\n\n

\u201cThis reopening represents continuity, not change in spirit,\u201d said\u00a0former Patowmack Farm owner Beverly Morton Billand. \u201cIt is deeply rewarding to see the restaurant move forward in the hands of someone who understands its values while bringing new energy and perspective.\u00a0Patowmack\u00a0Farm 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.\u201d\u00a0\u00a0\u00a0<\/p>\n\n\n\n

The change also means a new chef will be taking over. The new dining experience will be \u201crooted in the farm\u2019s landscape\u201d and have an emphasis on responsible sourcing and collaboration with local food producers.  <\/p>\n\n\n\n

\u201cTo be entrusted with stewarding the next chapter of Patowmack Farm is an honor,\u201d said Foraged. chef Chris Amendola. \u201cOur goal is to preserve what makes this place extraordinary while bringing our own voice \u2014 one grounded in seasonality, craft, and a genuine connection to the land.\u201d <\/p>\n\n\n\n

Colby Janowitz<\/a>, the former executive chef at Patowmack Farm, said earlier this year that he is working to open his own fine dining destination. <\/p>\n\n\n\n

Feature image of Restaurant at Patowmack Farm by Rey Lopez<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"The \u201chyper-seasonal\u201d eatery plans to reopen the Lovettsville restaurant in 2026.","protected":false},"author":1001963,"featured_media":486733,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41096],"tags":[],"class_list":["post-530186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"yoast_head":"\nForaged. to Take Over\u00a0Operations at\u00a0Restaurant at\u00a0Patowmack\u00a0Farm<\/title>\n<meta name=\"description\" content=\"Foraged., a \u201chyper-seasonal\u201d restaurant based in Baltimore, has announced that it will take over operations at the Restaurant at Patowmack Farm.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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