> Summer at Fork
> Early Summer Tasting Menu
> Savor the Summer at Fork:etc.
> Picnic Perfect with Fork:etc.
> Rosé Time
> Fork Al Fresco
> Open on Saturdays
> Calendar of Events
> Summer Recipe
> Latest Raves
> Breakfast 7 Days A Week

Since Chef Terence Feury joined Fork in February, Roberto and I have been thinking about how Fork should evolve over the next decade. After twelve years, can a restaurant still be as exciting as it was on day one? We hope the answer is unequivocally “Yes!” Terence’s passion for artisanal and local foods has been inspiring and effusive for the staff. We hope this energy extends to our guests as well. From making his own charcuterie to smoking his own meats and fish to making his own pasta, Terence’s new menu is both exciting and engaging. We look forward to building on this momentum and keeping Fork at the forefront of Philadelphia’s dining scene for the next ten years.

It starts this summer with a series of food and wine events that include “how to” classes and tastings in Fork:etc., a 4th of July grilling celebration, a beer dinner with Allagash Brewery, our first farm-to-table event, and many other exciting experiences. Visit forkrestaurant.com for event updates.

$40 for four courses, June 29–July 10

This summer, we’ll be showcasing the distinctive seasonal changes in produce with special four-course tasting menus. June’s menu will feature local produce like tender greens, garden beans, local cherries and fresh blueberries.

> See the menu

Every Thursday from 6–7 PM

July 2:
Rosé Wine Tasting, $10 per person

July 9
How to Make Your Own Mozzarella, free

July 16
Pasta Making, free

July 23
Using Fresh Herbs with Branch Creek Farm's Judy Dornstreich, free

July 30
Canning the Tastes of Summer, free

August 6
Heirloom Tomatoes with Branch Creek Farm's Mark and Judy Dornstreich, free

August 13
Allagash Beer Tasting Reception, $15

August 20
Olive Oil Tasting, free

August 27
Local Cheese Tasting, $10 per person

> Visit our website for more details

Whether you’re heading to the Mann Music Center, the Independence Visitor Center for their Thursday night music series or making your own plans, we can help you pack the perfect lunch or dinner. Fork:etc. is full of great outdoor ideas including dips and cheeses, charcuterie, grilled chicken, salads and sandwiches. We also offer a wide selection of non-alcoholic beverages. (Sorry, you have to provide the wine, but dessert is no problem!)

Every summer nothing makes me happier than finding our season’s stable of rosé wines! This year we are lucky enough to have a variety including a French blend of Syrah and Mourvedre (Morgues du Gres) from the South of France, an Italian rosé from the boot of Italy (Canaletto) and a Spanish rosé from Cabernet and Merlot grapes (Pares Baltes). All three are distinctive because of their varietal.

During the hot days of summer, I prefer a light dry wine. The Canaletto Salento rosé is perfect to sip at lunchtime or as an aperitif. Salento is a peninsula, a part of Puglia that makes up the heel of Italy’s boot. Being that Puglia is in the extreme south of Italy, summers are hot and winters mild with plentiful rain. These conditions are perfect for growing Negroamaro, one of Puglia’s great red varietals. Canaletto selects the grapes from a number of small growers to make this wonderfully fresh, delicately flavored rosé. The wine has a fragrant bouquet of fresh strawberries and is perfect to sip on its own or great paired with barbequed seafood or chicken.
— Roberto Sella

Join us for an informal tasting of all three rosés on Thursday, July 2 from 6 to 7 PM in Fork:etc. Light fare will be served. $10 per person. Please call to reserve 215.625.9425.

The street's vibrant energy provides the perfect complement to the relaxed sophistication of our main dining room. Sidewalk tables are first come, first served, from breakfast (at Fork:etc.) until late night.

Our private dining room is available for luncheons on Saturdays for parties over 20.

Local Zucchini and Squash Ragout with Merguez Sausage

Terence and I are proud of our New Jersey heritage. Besides being known for its tomatoes, peaches and blueberries, the Garden State grows a surplus of summer squash. When buying summer squash, pick ones that are small to medium-sized with bright smooth skin. Larger squash tend to be less flavorful and may have large stringy flesh and/or seeds.

Merguez sausage is a red spicy sausage from Tunisia or North Africa. We make our own at Fork, but you can certainly find it at any Whole Foods, the Italian market or upscale meat market.

Our yellow tomato purée consists of ripe New Jersey and Lancaster County tomatoes.

4 small to medium size green zucchini cut into 1” pieces
4 small to medium sized yellow squash cut into 1” pieces
2 medium red onion, diced
6 cloves garlic sliced
2 quarts yellow tomato purée
3 T extra virgin olive oil
8 ounces lamb merguez sausage, crumbled
1 tablespoon fresh oregano leaves
1 bunch fresh basil
Sea salt and fresh ground pepper


Heat 2 T olive oil in a large dutch oven or braising pan. Over medium high heat, add merguez sausage crumbling it as you go. Cook for 2 minutes or until brown. Using a slotted spoon, remove the merguez and place in a separate bowl, leaving the fat in the pan. Add the onions and cook until tender (5–10 minutes) over medium heat. Season with salt and pepper. Add 2 T olive oil to a separate sauté pan, and sauté squash over medium heat in small batches until lightly browned. Set aside. Return to the dutch oven with onions, add garlic and oregano to the onions and cook for 2 minutes. Add the merguez back to the onions. Add tomato purée and the squash. Simmer slowly for 10 minutes until the squash is tender but not mushy. Finish with chopped basil.

Serve with crusty bread or aside grilled lamb loin chops as we do here at Fork!

For more cooking ideas, explore our recently published cookbook, Forklore: Recipes and Tales from and American Bistro. Available at forkrestaurant.com