• Philadelphia Magazine Names Terence Feury 2010 Best of Philly™, Chef and Fork's Charcuterie the Best in the City!
• Fork Now Serves Only Sustainable Seafood And Fish!
• Sustainable Seafood Dinner Featuring Paul Greenberg, Four Fish: The Future Of The Last Wild Food, September 29
• Center City Restaurant Week (September 12 – 17 and September 19 – 24)
• Wednesday Night's Chef's Dinner Continues through the Fall and Discounted Parking at the Bourse!
• Sicilian Wine Dinner featuring Fabrizia Lanza, October 24
• Fork Celebrates Rioja this Fall!
• Vertical Chef's Dinner featuring Rioja! November 15th, 7 pm
• The Arden Theatre Company Season Opens this Fall with Ghost Writer and Three Penny Opera!
• Book Your Holiday Party Now!

We're so proud that after 13 years, Fork is still receiving great accolades! According to Philly Mag, Chef Feury "shines where it counts: on the plate... Feury landed at Old City's Fork in 2009. It's a match made in foodie heaven."

And... Sous Chef Andrew Wood makes an ample platter that "is a step ahead thanks to lardo... and finocchiana." For our charcuterie plate, available at lunch, dinner and by the pound in Fork:etc., Chef Andrew house cures Lancaster County whole pigs to offer at least 5 different styles of meats on each plate. Our artisanal salamis, hams and sausages age for up to 360 days in some cases!

Since his arrival, Chef Feury has partnered with fishmonger Anthony McCarthy to serve the freshest local seafood and fish. "Since my training at Le Bernardin in New York and especially during my days at Striped Bass, I have always loved cooking seafood. Here at Fork, I've continued to seek and serve the best. Recent events have made me even more concerned about the plight of fish and seafood. I think it's even more important today to make a firm commitment to sustainability. I want to be serving great fish and seafood for years to come. By choosing seafood from better managed fisheries, we hope to help reduce the long-term impact on our environment." Meat eaters, never fear! We are equally committed to land animals – buying local farm stock from Lancaster County and steer from local farms like Erdenheim farms and of course, local vegetables from farmers throughout the area!

Fork welcomes New York Times writer and author Paul Greenberg on Wednesday, September 29. Greenberg's just published book Four Fish: The Future of the Last Wild Food (Penguin, July 2010) has already garnered significant attention throughout the country. Proceeds from the dinner will benefit the Monterey Bay Aquarium Seafood Watch Program, the world's leader in conservation research and The Wetlands Institute in Stone Harbor, New Jersey. Chef Feury will pair up with fellow Le Bernardin alum Jennifer Carroll, Chef at Ten Arts by Eric Ripert. The two will collaborate to prepare and serve a 4-course tasting menu for $75 per person, excluding beverages, tax and gratuity. Greenberg will be on hand to talk about sustainable seafood practices and his book. For reservations, call 215.625.9425.

Three courses for dinner ($35) or lunch ($20). See our menus at www.forkrestaurant.com.

Don't forget our Wednesday night Chef's Bistro Dinner in Fork:etc. is just as great a value as Restaurant Week! $40 including wine! Menus for the month are posted online at www.forkrestaurant.com. Reservations now accepted! And, Fork offers validated parking at the Bourse every night for $6.50.

Fabrizia Lanza of the Tasca d'Almerita estate and Regaleali winery returns to Fork bringing back the flavors of her native Sicily. Fabrizia, who teaches at the world renowned Anna Tasca Lanza Cooking School founded by her mother Anna, will prepare a special 4-course dinner featuring time-honored recipes complemented by her family's internationally recognized wines. Make your reservations early for this popular event. $85 for four courses including wine pairing.

At Fork, we are always looking for new wine regions that offer great value. Spain has been no stranger to our list. In fact, the majority of Spanish wines are under $45. Rioja is one of our newest additions. Many people are unaware that Rioja has been producing wine since Roman times, but modern wine making began around 1850, thanks largely to the French when mildew ferociously attacked Bordeaux vineyards. This brought French winemakers to find an alternative exceptional wine making region. They brought growing techniques and oak-barrel aging to Rioja. Faustino VII is one of our great new finds. The wine is a blend of 50% Tempranillo, 50% Garnacha (Grenache) aged 6 months in oak. This is a lively ripe red berry fruit, well-balanced with a hint of vanilla oak and spicy finish.

This summer Chef Feury participated in a series of collaborative chef's dinners at Zahav Restaurant and Mémé. So now it's our turn to host and what a better way to celebrate so much culinary talent than to combine it with great wine! On Monday, November 15th, Fork will welcome Chefs Michael Solomonov (Zahav), Pierre Calmels (Bibou), Peter Woosley (Bistrot LaMinette), David Katz (MéMé) and Jennifer Carroll (Ten Arts by Eric Ripert). Each chef will make a course paired with a wine from the Rioja region of Spain. The Rioja region produces white, red and rose wines. The dinner will show how versatile wines from this region are and that Spanish wine goes with much more than just Spanish food! $85 includes six course tasting menu and wines. Don't miss this unique dinner sponsored by Vibrant Rioja!

The award-winning Arden Theatre Company's fall season began September 9th. Don't forget that Fork opens at 5 PM on Tuesdays and Wednesdays to accommodate theatre goers. Subscribers receive 10% off their food bill.

It's not too early to book your holiday celebration. Our private dining room, Fork:etc. and main dining room are all available for cocktail receptions or sitdown dinners. Receive complimentary hors d'oeuvres if you book before October 15th. Ask our Private Dining Room Manager for details. Looking to entertain at home? Our off-premise catering service can help cater small events from 10 – 15 people at your home or office.