Congratulations to our own Chef Eli Kulp for being named one of Food & Wine‘s Best New Chefs! Food & Wine has given this award to new chefs for over 25 years. For many, the award has launched their culinary career. At Fork, we are so proud to have such a great young talent. It has taken many years and sacrifice, so Chef, enjoy! We look forward to many more meals with you!
In just over a year and a half, Fork’s Chef Eli Kulp has garnered rave reviews including being named Inquirer Chef of the Year. “ His knack for unexpected combos and rustic techniques … produced grand presentations like his whole-duck feast ,” …Craig LaBan. (Reservations for the duck feast can be made in advance.) Read Craig’s round up here. Food & Wine™ just nominated Eli for the prestigious “The People’s Best Chef™ award! So, give Eli a little love and vote for him by clicking here!
Chef Kulp’s “Our Terroir,” is a multi-course menu that highlights not only the amazing foods provided by our local farmers and growers, but showcases the compelling stories behind them. The menu as a whole s designed to create a sense of what PA food is all about. Click here to see the menu. Watch it here: OUR TERROIR: our latest seasonal menu by Chef Eli Kulp
Philadelphia Inquirer food critic, Craig LaBan, names Eli his 2013 Chef of the Year in his year-end wrap up on December 29th. “Eli Kulp, formerly of Torrisi Italian Specialties, … took an already great restaurant in Fork and, with owner Ellen Yin, helped bring it to an even more relevant level. His knack for unexpected combos and rustic techniques (offbeat pastas, fermenting, charcuterie) produced grand presentations like his whole-duck feast – a multi-part poultry masterpiece that was among the best birds (and meatballs) I’ve ever eaten. Read the round up here.
Chef Eli Kulp’s lamb dish was just recognized as one of Food and Wine Magazine‘s 2013 Best Restaurant Dishes.
Featured in this month’s Amtrak Arrive Magazine, Chef Eli Kulp’s Duck Feast is a “large-format, beak-to-tail meal…among the greatest birds I’ve ever eaten” for its “sheer complexity of techniques, creativity of preparations and ‘wow’ factor.” Click here to see the story.
“It is a peculiar quality of the district here called Old City that the proprietors of many of its galleries and shops complain about the floors. They slant…” Click here to read the story.
Food & Wine Magazine’s Restaurant Editor Kate Krader checks out the Philly food scene and calls Chef Eli bread obsessive and a “laid-back guy”. Click here for the whole story.
High Street on Market will be open bright and early for business tomorrow morning! See our transformation of Fork:etc into a new exciting concept serving morning, noon and night under the direction of Chef Eli Kulp! Dine in or take out, either way you’ll see unexpected exciting new flavors throughout the day. Morning menu includes a variety of breakfast sandwiches featuring local farm eggs such as The Forager, with Seared Trumpet Mushroom on house-made Kaiser with kale and Swiss; Beet-Cured Salmon with a pretzel roll, celery cream cheese, fried capers and dill; Italian Market Breakfast of Lancaster bologna, spicy coppa, roasted broccoli rabe, crab-fried potatoes and farm eggs; House-Made Ginger Yogurt with pistachios, seasonal fruit and cardamom honey; and a full complement of Rival Bros Coffees, as well as tea and fresh-squeezed orange juice.
In the afternoon, High Street offers a variety of artisanal sandwiches, salads, pastas and more, all made from scratch daily including Duck Meatball Sandwich with spicy marinara, grilled radicchio, liver and Swiss cheese on seeded semolina; Ribollita with arugula pesto and olives; Autumn Panzanella, Roasted Fall Squash, Marinated & Crispy Kale, Orchard Fruit, Pecorino, Pepitas, Rye Croutons, Toasted Bread Vinaigrette; and Roasted Turkey Sandwich with green goddess and fresh herbs on a Kaiser roll.
The rumor is true – Fork:etc, our casual cafe for eat in and take out, will close this Friday, August 23, to give way to High Street on Market, part of our ongoing evolution taking our casual eat-in/take-out concept to a whole new level equal in inspiration to Chef Eli Kulp’s acclaimed, boundary-pushing food in Fork.
Inventive pastries and breakfast sandwiches will be accompanied by Rival Bros Coffee, one of Philadelphia’s up-and-coming craft coffee roasters. A new menu of exciting hand crafted sandwiches and salads, will be made to order for dining in or taking out. Our bakery will debut house-made breads using locally milled flour and grains. In October, Chef Kulp will begin serving a fun delicious menu of family-style dishes that utilize the very best ingredients and present them in new ways.
Drawing its name from the historic British term for a city’s main thoroughfare, High Street is also a reminder of Market Street’s past: in William Penn’s original plans for Philadelphia, Market Street was known as High Street. We renamed the concept High Street on Market to evoke a sense of craftsmanship that we want to pervade everything from decor, food, beverage and wine.
For a preview, follow @HighStPhilly and @elikulp on Twitter/Instagram.