Philly's Old City’s Landmark Fork Restaurant

Fork's Restaurant New Wednesday Night Dinners

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About Fork...In 2016, Fork was elevated to the rarefied ranks of “Four Bells: Superior” restaurants thanks to a recent re-review from The Philadelphia Inquirer’s Craig LaBan.About Fork...In 2016, Fork was elevated to the rarefied ranks of “Four Bells: Superior” restaurants thanks to a recent re-review from The Philadelphia Inquirer.

 “It never ceases to amaze me how deftly Fork defies conventional expectations...[it] is infinitely more surprising, sophisticated, and relevant than the pleasant bistro Ellen Yin cofounded in 1997...Fork has matured into one of the most compellingly evolved special-occasion dining experiences in Philadelphia today,” he wrote. The restaurant was a semi-finalist for the James Beard Award for “Outstanding Restaurant” in 2014, 2015 and 2016. Philadelphia magazine gushed over Fork’s “old-school excellence,” and in 2015, Co-Owner Eli Kulp was named Eater Philadelphia’s Chef of the Year. In 2014, he and Pastry Chef Samantha Kincaid were named among Food & Wine’s “Best New Chefs” and “Best New Pastry Chefs,” making Fork the only restaurant in the country to boast winners in both categories. Today, the menu is overseen by Executive Chef John Patterson.

Chef: Executive Chef John Patterson


AnnouncementNews, Specials and Events:

On Thursday, June 8, Old City’s landmark Fork restaurant will host a one-night-only cocktail event focusing on the seasonal gins of local distiller The Revivalist Botanical Gins by Brandywine Branch Distillers. Beverage Director Harry Jamison will present four gin-based cocktails, each prepared with two distinct Revivalist gins, allowing guests to taste the subtle differences in the botanical-infused spirits side by side in the same cocktail.On Thursday, June 8, Old City’s landmark Fork restaurant will host a one-night-only cocktail event focusing on the seasonal gins of local distiller The Revivalist Botanical Gins by Brandywine Branch Distillers. Beverage Director Harry Jamison will present four gin-based cocktails, each prepared with two distinct Revivalist gins, allowing guests to taste the subtle differences in the botanical-infused spirits side by side in the same cocktail.

Fork chose Revivalist for this event because the local distiller is committed to seasonality in much the same way that Fork’s kitchen cooks; their gins reflect the flavors of the season, and in this case, Fork will pit two of their summery offerings beside one another. Bright Equinox is a citrus-heavy gin, while aromatic Summertide evokes sweet summer grass. Both will be blended into four gin cocktails, two house originals and two classics, available a la carte for $10 each or as a “flight” of the same cocktail made twice, once with each gin, for $15:

  • Jawn Collins, Revivalist gin with Cocchi Rosa, lemon, honey-ginger syrup and a Cava float
  • Once Upon a Time in Trinidad, Revivalist gin with muddled cucumber, lime, Pimm’s and Strega
  • Pegu Club, Revivalist gin with lime, Cointreau and Angostura
  • Martinez, Revivalist gin with sweet vermouth, Luxardo Maraschino and bitters

“Often, differently crafted gins are used for specific cocktails, which can make it difficult to effectively appreciate the subtle characteristics of each spirit,” says Jamison. “On this special night, we’ll pour four cocktails as special ‘flights’ composed of two versions of each drink, each prepared with a different Revivalist gin, to allow our guests to compare the nuanced differences between them better than ever before.”


About Fork

215-625-9425
306 Market Street Philadelphia, PA
This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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