Open late Fri.-Sat.
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Fork Restaurant Review: Under the direction of New York chef Eli Kulp, Fork has updated its signature creative American fare to emphasize house-made pastas and a changing array of "feasts” built around particular animals --- imagine a whole Muscovy duck prepared "Peking-style" with the duck being served as prosciutto, meatballs and confit. The meal might begin with the chef's spruce-smoked beets with poached oysters and juniper vinaigrette; a deconstructed veal tonnato with raw veal and tuna; or a seasonal salad, such as kale with burnt honey vinegar and ginger crème fraîche. Chickpea “postage stamps” with spiced lamb ragù are not to be missed. The wine list emphasizes American pours designed to complement the locally sourced cuisine. Designer Marguerite Rodgers' muted color scheme of greens and golds has been amplified by a pair of colorful murals of trees --- accomplished while leaving intact the historically certified building's high ceilings and cast-iron columns. The lounge area at the front, with its concrete bar, is popular with singles as well as couples. Partners Ellen Yin and Roberto Sella are gracious hosts and the service is usually topnotch.