Forage Awards

Forage Restaurant Review:

Jason Kim, a former sous chef at Lucques, brings both haute cuisine and high-concept to a neighborhood that has a lot of the latter, but not enough of the former. The cooking here is fresh and vibrant, affordable and constantly changing according to Kim’s seasonal farmers market finds. Frequented by local diners, lines can stretch out the door at dinner; however, service is pretty fast---grab a menu, sidle up to the sleek counter and pick your dishes, either entrées or a combo of proteins and tantalizing sides. It’s served up on a tray cafeteria-style---then you grab a seat. An entrée of spring polenta lasagna with baby artichokes and mushroom ragoût is dreamy and light. Kim achieves notable flavor and tenderness in his soy and Coca Cola-marinated flank steak; the savory Beeler’s pork belly sandwich on a crusty baguette is a little more decadent. A host of dynamic sides may include farro with sugar snap peas, English peas and snow peas shot through with mint and lemon. It’s all organic, sustainably local and each dish is as beautifully crafted as the last. Indoors, a long row of tables hums with local scenesters; outside, the wraparound sidewalk seats offer good people-watching. The food is all available for easy take-out, too. Add a cup of fresh-brewed Blue Bottle coffee and honey-chamomile cake for dessert.