Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

The Fork & Wrench

2322 Boston St. (Wagner St.) Send to Phone
This “boutique dive bar” is an upscale evocation of Canton’s industrial past, with some of the most creative cooking in town.
Your Opinion
Add your own review

Local Deals: 120 * 90

Dinner nightly, Brunch Sun.

* Click here for rating key

The Fork & Wrench Restaurant Review

: Before Canton was the haunt of yuppies and yachtsmen, it was home to wharfside factories and the hardworking blue-collar folk they employed. Old Canton has been gone for a generation or more, but it is receiving a latter-day tribute from an unusual source: an upscale, chef-driven, and wildly creative restaurant. Sure, plenty of places are sporting industrial-chic elements these days --- open shelves of canned goods, light fixtures that might have been crafted in Edison’s workshop --- as well as spinning culinary gold from such humble ingredients as kale and little-known pig parts. But nobody does this with as much panache as The Fork & Wrench. The restaurant’s design is evocative, both authentically gritty and surprisingly elegant. (In an upstairs dining room, faded, tattered floral wallpaper and a vintage card catalogue will make you feel you’re dining in a haunted library.) Chef Cyrus Keefer matches the décor with dishes you are unlikely to find anywhere else. Mesquite bone marrow with uni, crab and “angry butter.” A Chinese steamed bun stuffed with escargots. Smoked lamb neck with risotto. A whole pig’s head surrounded with oysters. It’s challenging food, and not inexpensive, but New Cantonites (and foodies from all over Baltimore) are flocking to this self-styled “boutique dive bar.” The wines are seasonal and the inventive cocktails are "handcrafted," but the desserts are as homespun as can be.

User Ratings & Reviews for The Fork & Wrench


Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.