Foraged in Baltimore celebrates a few of the chef’s favorite things

No question, Chris Amendola has a thing for mushrooms. The tables in his restaurant, Foraged in Baltimore, take on the feel of a forest with all the wooden sculptures of fungi. The chef clearly likes pigs just as much. Their painted likenesses and photographs, taken by Amendola, alternate with images of mushrooms on the slate-colored, plant-populated walls of his narrow dining room in Station North, near Penn Station.