Fork Restaurant

Behind the Scenes in Fork Bakery

eyin — Thu, 16 May 2013 23:56:13 +0000

“What happens when a decent home baker rolls into a professional bakery?” Samantha Melamed, City Paper, spends a morning with Head Baker Samantha Kincaid. ”It’s a good thing [Chef] Kulp isn’t here to see this!”” Click here to read the story.

Marguerite Rodgers Ltd wins ASID award for Fork’s dining room

eyin — Mon, 13 May 2013 16:22:03 +0000

Congratulations Meg Rodgers and team for winning an Interior Design Award from the ASID Pennsylvania East Chapter. Just this month, we complemented the dining room design with a new open kitchen, and we’ll be adding new seating in the lounge area. Come see what’s happening!

A familiar face at Fork

eyin — Wed, 01 May 2013 01:04:48 +0000

We are thrilled to announce Paul Rodriguez as our new General Manager. Paul started at Fork in 1998 with no prior restaurant experience. Over the course of 8 years, he rose to assistant wine director. After leaving Fork, he helped open and manage some of the Garces Group’s most prominent restaurants including Amada, Tinto and Village Whiskey where he developed their unique wine and beverage programs. He is likely the City’s most knowledgeable wine professional on Spanish wines. Paul will be helping to continue re-inventing Fork and pushing it to its highest potential. Welcome home Paul!

Ravines Wine Dinner, April 29

eyin — Sun, 07 Apr 2013 12:14:03 +0000

See how far East Coast wine has evolved. Join us April 29th for a special wine dinner with Morten & Lisa Hallgren, owners of the acclaimed Ravines Winery in New York’s Fingerling Lakes region. Chef Eli Kulp will pair a 5-course menu with wines from the Hallgren’s recently released vintage including one of our favorites, the Ravines Pinot Noir. The Finger Lakes has been recognized as one of the best wine making regions in the US. Morten, whose family owned and operated a winery in Provence, studied Enology and Viticulture at one of the world’s top winemaking schools – L’Ecole Nationale Supérieure d’Agronomie in Montpellier. The Hallgrens have been producing award-winning wines on their glacier-carved hillside since 2000. Dinner and wine $150 including tax and gratuity. For more information, 215.625.9425.

Philly Mag on the “Old-School Excellence of Fork”

eyin — Sat, 30 Mar 2013 21:57:27 +0000

Trey Popp, Philadelphia Magazine’s food critic, writes in the April 2013 issue “There’s never been a better time to taste [the fruits of Fork.] Kulp can cook, no doubt. Barely a week into his tenure, he put out a split-personality guinea hen that would go down as the best entree I’ve had in a year.” Click here to read the full review.

Artisanal Bread Course Debuts at Fork

eyin — Sat, 30 Mar 2013 21:48:09 +0000

City Paper notes that “bread is something that [Eli] had some pretty genius ideas about. With … pastry chef Jonathan Saliba and head baker Sam Kincaid, the Fork crew is launching a next level bread pairing to go along with [the] House Menu and Whole Animal Feast. ..Take a minute to take in some of the bread-butter combos: Dry-aged beef brioche with carrot and salted butter, squid ink sponge bread with seaweed butter, beet volkornbrot with smoked beet butter. We’ve tried ‘em all and we weren’t kidding when we said next level.”

Easter Brunch at Fork

eyin — Fri, 08 Mar 2013 16:05:48 +0000

Easter Sunday we’ll be offering a special $45 prix fixe menu. Fork:etc will be available for our usual pastries, omelets, french toast and light fare. Click here to see the menu.

Seed’s and Grains, Chef’s Table, February 20

eyin — Mon, 11 Feb 2013 18:27:56 +0000

Eli’s first two Chef’s Table at Fork were such an incredible success that we decided to offer the dinner one last time next Wednesday the 20th! The Chef’s Table will feature an 10-plate sampling of chef’s creations featuring and inspired by seeds and grains, one of America’s greatest resources. From corn to flax seeds, spelt to kasha, sesame seeds to caraway seeds, this omnivore’s dinner will feature an eclectic range of dishes each with Chef Kulp’s unique local and historically inspired spin including grilled rice cake with schmaltz, “cheese and crackers” with smoked barley honey, savory cereal with parnsip-almond milk, hominy with spicy tripe, seaweed and farro pasta with octopus ragu. The dinner will be held Wednesday, February 20th, at 8 PM at the communal table in Fork:etc. Limited seating available. $75 per person. For reservations, call 215.625.9425.

Valentine’s Day Dinner Two Weeks Away!

eyin — Sat, 02 Feb 2013 14:48:38 +0000

Don’t forget to make reservations for Valentine’s Day. Our special $85 prix fixe menu will be the only menu featured. A limited version of the a la carte menu is available at the bar unreserved. Click here to see the menu

Cheers! Learn how to make some of Fork’s classic cocktails!

eyin — Mon, 28 Jan 2013 21:40:13 +0000

Fork restaurant’s bar manager and principal mixologist Guy Smith offers insider instructions on how to make three original house cocktails from our new cocktail list! From the bubbly section – cynar, canton, celery water, verjus and sparkling wine. From the citrus-based section - bourbon, fernet branca, mint, grapefruit and peychaud’s bitters. And, finally, from the spirituous section, armagnac, cassis, dry vermouth, bitters, pernod rinse!