MSN Food & Drink lists Fork as the top restaurant to visit in Pennsylvania.
In Philadelphia’s Old City, Chef Kulp — one of Food and Wine‘s best new chefs of 2014 — experiments with modern techniques and bold flavors at Fork, a 2014 James Beard semifinalist for outstanding restaurant. Guests can indulge in unique dishes, such as dandelion gnudi and smoked trout caviar, at this Zagat top-rated venue.
On Sunday, March 22nd, Fork welcomes Morten & Lisa Hallgren of Ravines Wine Cellars in New York’s Finger Lakes wine region.
We will show off their wines with hors d’oeuvres and a multi-course dinner. Reception with the Ravines family starts at 6:00 pm.
Dinner and wine is $95 per person.
oysters, gazpacho vinegar, celery
crispy broccoli, spicy chow chow
pickled beets, cloumage cheese
duck prosciutto, baby turnip, mustard
Brut Rose, Pinot Noir, 2009
fennel pappardelle, rabbit arista ragu
Keuka Village White, Cayuga Blend, 2013
Finger Lakes Cabernet Franc, 2012
pork loin & belly, mushrooms, green meadow farm beans
Finger Lakes Dry Riesling, 2013
Finger Lakes Pinot Noir 2012
a selection of local artisan cheeses
Late Harvest Vignoles, 2011
date cake, smoked almond, citrus, goat’s milk caramel
Fork made it on the top of Philadelphia Magazine’s 2015 “50 Best Restaurants in Philadelphia” list yet again.
“Whether you’re looking for the country’s best bread basket, the next big thing in fermentation, or the revelatory taste of something burnt to unexpected perfection, chef Eli Kulp has galvanized Ellen Yin’s Old City institution with cooking that’s at once deeply rooted, exuberantly adventurous, and as polished as Yin’s trademark hospitality.”
Fork welcomes back master cheese expert and author, Max McCalman, on February 23rd for an exclusive dinner and cheese class.
The dinner includes hors d’oeuvres and sparkling wine, seated pasta and entree with paired wines. After dinner, Max will lead a tasting of local artisan cheeses paired with a flight of wines as he explores “Cheese Myths and the Inexact Science of Wine Pairing.”
The entire evening of reception, dinner, cheeses, wines and master class is only $85 per person. Space is very limited. Call the restaurant directly to book. 215-625-9425.
Cheese & Wine with Max McCalman
Gougeres with herbed goat cheese
Pickled beets and cloumage cheese
Smoked trout caviar with house made cream cheese
Rabbit with preserved sunchokes and almonds
Lunaris, La Collina, Malvasia Secco, NV, Italy
shy brother’s cloumage cheese, mustard greens, romanesco
Soellner, Wogerain, Gruner Veltliner, 2013, Austria
Red Wine Braised Beef
winter root vegetables, fresh herbs
Parusso, Langhe Rosso, Nebbiolo, 2012, Italy
Fieldstone, goat’s milk, Yellow Springs Farm, PA.
Short Straw, sheep’s milk, Meadowset Farm, PA
Herdsman, cow’s milk, Cherry Grove Farm, NJ
Johnny’s Clothbound Cheddar, cow’s milk, Alpine Heritage Creamery, PA
Ewe’s Blue, sheep’s milk, Old Shepherding Co, NY
Domaine Mersiol, Grand Cru Frankstein, Riesling, 2012, France
Bodegas Osborne 1827, Pedro Ximenez, Spain
Barbieto Special Reserve, Historic Series “Baltimore Rainwater” Madeira
Wine Enthusiast’s March 2015 issue feature Were to Eat and Drink in Philadelphia mentions Fork as a “must visit” staple of Old City.
“Eli Kulp turns out farm-to-table Italian-flecked fare like chickpeas with lamb ragu and black-eyed peas, and a fennel pappardelle with local Country Time Farm pork tenderlion. The wine list, which boasts several eye-catching half-bottles (to wit: a 2011 Isole e Olena Chianti Classico) divides its offerings into categories built for pairing—Crisp, Aromatic, and Full & Rich for the whites, and Bold & Spicy, Fruit Forward, and Earthy for the reds.”
Chef Kulp cooks dinner for the celebrated James Beard House on Jan 29th in New York City.
A meal inspired about by the producers, culture and history of the Pennsylvania area
Cured Fluke, Buckwheat Crisp
Dried Carrot, Seaweed, Black Bread
Puffed Pretzels, “Cheese Whiz”
Pinnacle Ridge Brut Rose, Pennsylvania. N.V.
Clam, Apple, Horseradish
Pinnacle Ridge Traminette, Pennsylvania, 2013
Venison Carpaccio, Flavors of the Pine Barrens
Ravines Finger Lakes Dry Riesling, New York, 2013
Sunflower Seed Risotto alla Kennett Square, Meadowset Pecorino
Ravines Finger Lakes Pinot Noir, New York, 2011
Roast Pork, Fermented Broccoli Rabe, Sharp Provolone
Va La “Mahogany” Avondale Field Blend, Pennsylvania, 2011
Sunchoke Custard, Black Walnuts, Cider Apples
Join us New Year’s Eve
Join us in celebrating the New Year with a special prix fixe menu by award-winning Chef Eli Kulp.
A 4-course meal includes your choice of several starters, pastas, main dishes and to finish the meal, dessert by one of Food & Wine’s best new pastry chefs. Continue reading →
Celebrate the New Year in style at Fork! For one night only, a special champagne-piano lounge is popping up in our restaurant. The lounge, curated by Marguerite Rodgers Interior Design., will be a fabulous cocktail party with live piano music, oysters, champagne and light fare. This exclusive, sophisticated space is the perfect place to ring in 2015 (before or after an incredible dinner at Fork, of course.) Continue reading →
The traditional seven fishes dinner will be interpreted by Fork’s Chef Eli Kulp Christmas Eve.
Continue reading →