Foodies visiting Maryland’s western neighbor next year can still experience a taste of home, as Baltimore’s foraged. is taking over day-to-day restaurant operations of The Restaurant at Patowmack Farm in Lovettsville, Virginia. The Virginia restaurant is slated to reopen in early 2026, m ixing the hyper-seasonal dishes that foraged. fans have come to love, with The Restaurant at Patowmack Farm’s focus on sustainable agriculture, education, and hospitality. Chris Amendola, chef-owner of foraged. and a James Beard Award nominee for “Best Chef: Mid-Atlantic,” called it “a lifelong dream come true” to take over operations of the farm restaurant. “To be entrusted with stewarding the next chapter of Patowmack Farm is an honor,” Amendola said in a statement. “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.” The reopening news follows owner Beverly Morton Billand’s announcement earlier this year of The Restaurant at Patowmack Farm’s closure on Aug. 31, 2025. Now, the restaurant is getting a second wind. “This reopening represents continuity, not change in spirit,” Billand said in a statement. “This transition marks a significant and thoughtful passing of the culinary legacy that has defined the restaurant for decades. 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.” Ahead of the full reopening next year, foraged. will host a New Year’s Eve celebration at The Restaurant at Patowmack Farm. The event will include passed appetizers featuring ingredients from the winter micro-season. ...read more read less