The hustle and activity of the restaurant fades into the background as you walk down a subtly lit hallway reminiscent of a narrow Tuscan alleyway. Turning into the private dining room you are greeted with warm candlelight, soft music and a sublimely elegant yet comfortable space. On the far wall, Kevin O'Brien's abstract sunset mural (recently mentioned in The New York Times) forms the backdrop to a night of exceptional cuisine, private conversation and superior service. This is the new standard for private dining in Philadelphia.

Accolades for Fork's Private Dining Room:

"The room, the food, the service — everything was beyond my expectations. Your entire staff was friendly and helpful from the moment we arrived. The private dining room made a wonderful setting for our program."

"The atmosphere was perfect! The food was terrific! Kudos to whoever helped select the wine, it was great! Our guests are still raving!"

"A special thanks goes out for coming out exactly on budget. Everyone loved the food and the service was exceptional."

The street's vibrant energy mingles with the relaxed sophistication of our main dining room.

Tables are first come, first served, from breakfast (at Fork:etc.) until late night.

Fork:etc. has been a hive of activity during the past few months with all of the community, fun and great food of the beloved bistros of old. We've hosted book signings, cooking demonstrations, a floral arranging class, weekly wine and cheese tastings, even a children's Easter egg painting party! For Passover, we offered a full selection of Seder-appropriate prepared foods including hand-made matzo from Fork's own bakery. And while Chef Ngo's Bistro Menu continues to delight adventurous diners every Wednesday night with wine, exciting dishes and casual conversation, our newly available catering menu helps diners who don't feel like eating out "make any address Fork."

Balancing the skill and dexterity of a scientist with the passion and vision of an artist, Master Chocolatier Chris Curtin handcrafts his Éclat Chocolates with only the finest ingredients. "I am obsessed with using the best chocolate available," Curtin says. True to his word and evident in every bite of an Éclat truffle, Curtin sources his chocolate not only from Europe's leading manufacturers but also from single source cacao plantations in South America and Indonesia. Once it arrives in its raw form at his West Chester, Pennsylvania location, Chris begins the delicate and precise work of producing what will ultimately become petite works of art that rival those of the world's finest chocolatiers.

Fork:etc. is delighted to feature 4 and 12 piece selections of Éclat confections. Truffle varieties include ginger, lavender, single-malt whisky, aleppo chili, caramel, dark ganache and others. Perfect for gift giving, the truffles are handsomely packaged and can be special ordered for weddings or events. We also offer Éclat's absolutely addicting chocolate dipped pecans. A staff favorite, the sugar dusted pecans are made by Ellen's mother who then hands them over to Chris for the final touch of dark, rich chocolate!

Chocolate Facts

• The Catholic Church at first opposed the introduction of chocolate. A French cleric condemned it as the "damnable agent of necromancers and sorcerers" ensuring its appeal.
• In 1662, physicians began to recommend drinking chocolate as a cure for hangovers and pronounced that one ounce of chocolate contained more nourishment than a pound of meat.
• During the 1990's, world cacao production hit 1.5 million tons.
• The Journal of the American Medical Association reported that some studies showed that consuming dark chocolate helps control blood pressure.
  

Few wines perfectly reflect a season more than Rosé does summer. Generally released in small quantities and drunk very young, Rosé can transport you to the cafés of Southern France. Over the last decade, the "caché" of Rosé has spread throughout the world. Once, there was only the salmon colored wines of Provence; now you can choose powerhouse Rosé from Australia, Spain and California. This new style of Rosé is characterized by deep ruby colors, explosive berry fruit and is pressed from Syrah, Nebbiolo and Cabernet grapes.

François Collard is owner and operator of Château Mourgues du Grès in the Costières de Nimes of Languedoc where they produce a Rosé that embodies both the classic understanding of Rosé dryness with the full fruit of a more contemporary style. Collard's vineyards are located on the last "spill" of the glacial galets, at the bottom tip of the Rhône in the town of Beaucaire. It is here where the young winemaker has allowed for the perfect expression of Syrah fruit. This summer Fork and Fork:etc. will be featuring Collard's "Les Galets Rosés" Rosé. Composed almost entirely of Syrah, this wine has intense and ripe strawberry fruit, yet is fully dry. The body of the wine is full and long-winded, making it a lovely partner to a summer meal.