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 →
Join us on Thursday 11/13 as we welcome Christophe Mersiol from Domaine Mersiol in Alsace.
To showcase his wines we are offering a special version of Our Terroir menu. Continue reading →
Welcome Del Posto Chef Mark Ladner when he joins Chef Eli Kulp Thursday, October 2 for a collaborative dinner to celebrate the kick off of his new gluten-free concept, Pasta Flyer. For $150 per person, excluding tax and gratuity, guests will enjoy five courses of gluten-free fare, including pastas, with seasonally inspired, locally sourced ingredients and wine pairings with each course. “Mark and Del Posto had a huge impact on my career; I joined his team shortly after graduating from the Culinary Institute of America, and working with him cemented my love for Italian-inspired cuisine, so I’m very excited to work with him after so many years on this amazing dinner” …Chef Eli Kulp