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foraged eatery restaurant foraged.
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at patowmack farm is a hyper-seasonal tasting menu restaurant rooted in what the land gives us — grown, foraged, and sourced locally, with a menu that changes with the seasons.

Virginia W**e Month is still going strong here at foraged.!K grandon has put together a special reserve list featuring s...
10/22/2026

Virginia W**e Month is still going strong here at foraged.!

K grandon has put together a special reserve list featuring some incredible Virginia w**es we're excited to share with you.

Beautiful w**es, thoughtful food, and stunning views overlooking the Potomac River. What more could you ask for?

Come celebrate the best of Virginia with us! 🍷

We have open positions in both front and back of house! Come join our team!
10/19/2026

We have open positions in both front and back of house!

Come join our team!

Fall mushroom season is in full effect here!
10/17/2026

Fall mushroom season is in full effect here!

We’ve got a special treat that just came in — some of the first Appalachian truffles of the season from Wild Goods Forag...
10/06/2026

We’ve got a special treat that just came in — some of the first Appalachian truffles of the season from Wild Goods Foraging!

Truffle season is just getting started, and we’re hoping to have these beauties around for a while.

Come enjoy them while they’re here!

We’re proud to share that restaurant foraged. at patowmack farm has been named the 2026 Steward of Virginia W**e and rec...
10/01/2026

We’re proud to share that restaurant foraged. at patowmack farm has been named the 2026 Steward of Virginia W**e and received the Judges’ Award.

K grandon has put a ton of work into building our Virginia w**e program, getting to know the producers, visiting w**eries, tasting constantly, and creating an all-Virginia pairing that really reflects what’s happening here in the state.

Very proud of what he’s built and excited to keep pushing it forward. 🍷

Come celebrate Virginia w**e month with us all month long and see what K grandon has done!

nothing like an end-of-summer crudo.one of our favorite parts of cooking with the seasons is how quickly things change. ...
09/29/2026

nothing like an end-of-summer crudo.

one of our favorite parts of cooking with the seasons is how quickly things change. the summer fruits are on their way out, and before we know it, the flavors of fall will completely take over the menu.

a little sad to see summer go, but that’s what makes these ingredients so special.

see ya next year, summer 👋

As we start making our shift with the season, Ryan Cooper has got some amazing new cocktails for yall. Like this belini,...
09/26/2026

As we start making our shift with the season, Ryan Cooper has got some amazing new cocktails for yall.

Like this belini, made from heirloom blood peaches from our neighbors down the street, red shiso infused tequila, aperol, prosecco, and vanilla infused milk before forced carbonation

Its like the classic but way more complex

Come check it out!

Wishing everyone a happy fall🍂nia’s world famous sourdough bread with house-made ricotta and heirloom blood peaches.a li...
09/23/2026

Wishing everyone a happy fall🍂

nia’s world famous sourdough bread with house-made ricotta and heirloom blood peaches.

a little sweet, a little savory, and one of our favorite ways to welcome the start of fall.

earlier this week, Chris Amendola had the chance to head over to loudoun valley high school and talk with the next gener...
09/20/2026

earlier this week, Chris Amendola had the chance to head over to loudoun valley high school and talk with the next generation about what we do and why we do it — farming, foraging, cooking, and the traditions that connect all three.

we’re always humbled when we’re invited into schools to share our story. Chris Amendola believes it’s incredibly important to pass this knowledge along and help keep these old traditions alive for the next generation.

thanks for having us out!

big thank you to Baltimore magazine and Jane Meiman Marion for the write-up in Baltimore Magazine!we miss Baltimore and ...
09/18/2026

big thank you to Baltimore magazine and Jane Meiman Marion for the write-up in Baltimore Magazine!

we miss Baltimore and will never forget where foraged. started, but luckily we’re not too far away.

and can we talk about that cartoon of Chris Amendola 😍😍

Address

42461 Lovettsville Road
Lovettsville, VA
20180

Opening Hours

Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5pm - 9pm

Telephone

+14102350035

Website

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