Open late Fri.-Sat.
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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 current Fork executive chef Eli Kulp, the spot has 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 now 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 and 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 squash hummus with spicy chermoula, set the stage for Kulp's innovative pastas. Black seaweed bucatini with shaved lobster bottarga tastes like the ocean distilled in pasta form, while coils of beet corzetti are made briny-good with the addition of marinated sardines. Desserts, including an affogato with sweet corn ice cream, espresso and biscotti, and a buttermilk-oat panna cotta, end the meal on a savory-sweet note.