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High Street on Market Restaurant Review: Old City American bistro Fork has long had an adjacent market-based offshoot --- Fork etc. --- that specialized in soups, sandwiches and other gourmet-to-go items. But under Fork executive chef Eli Kulp, the spot morphed into High Street on Market, a full-fledged restaurant offering breakfast, lunch and dinner. Gone is the giant chef's table, replaced by more conventional tables and chairs, and the room is dominated by an open kitchen. Emphasis is on locally sourced products, including appetizing breads and pastries baked daily, and house-bottled cocktails such as the Vesper and Manhattan. At breakfast, choose among such items as pastrami & hash, a riff on the classic pastrami sandwich with spiced hash, a farm egg and Russian dressing, and pastries. Sandwiches figure mightily in lunch choices with new takes on Philly classics --- think roast pork with fermented broccoli rabe and sharp provolone. In the evening, a parade of enticing vegetarian-friendly appetizers, notably the seasonal hummus with spicy chermoula, set the stage for Kulp's innovative pastas such as green tea lasagna with smoked duck ragù and agnolotti stuffed with turnip in agrodolce. Desserts, including a roasted sunchoke custard with black walnut brittle, and a toasted spelt cake with candied kumquats and ricotta, end the meal on a savory-sweet note.