Restaurant in Old City Philadelphia | Modern American - Fork

WELCOME TO FORK

One of Esquire Magazine’s “100 Restaurants America Can’t Afford to Lose.”

Located in the Heart of Old City, offering seasonal, contemporary American cuisine and an eclectic wine list.

forkrestaurant

Seasonally-focused, contemporary American cuisine with an eclectic wine list in Old City.
By @highstreethospitality.

Celebrate Easter with us! 🌷 Join us Sunday, Ap

Celebrate Easter with us! 🌷

Join us Sunday, April 20 for a special Easter Brunch, featuring a two-course prix fixe menu filled with our favorite holiday dishes from Chef Sam(@henzy____). Enhance your experience with additional menu selections and a special Easter dessert to make the occasion even sweeter.

Reservations are now live at the link in our bio!

Let’s kick your wine night up a notch…

🍷 Danilo Thomain Enfer d'Arvier – A bold and rare Alpine gem! Grown in the sun-drenched "Valley of Hell" (see label for embodiment of this), this vibrant red delivers wild berry notes, earthy depth, and a touch of mountain magic.

🍷 Heinrich Naked Red – Pure, unfiltered, and full of life! This biodynamic Austrian blend is all about juicy fruit, silky texture, and no frills—just raw, delicious energy in every sip.w

We’re BACK with @out_inthefield! Join us on We

We’re BACK with @out_inthefield!

Join us on Wednesday, September 10 for an afternoon at @voxvineti to reconnect with the land and the origins of our food. We're planning a multi-course, wine-paired dinner with the freshest produce of the season, and community connection.

Get your seat at the table through the link in our bio!

@peconic_escargot, puff pastry, yellowfoot chanter

@peconic_escargot, puff pastry, yellowfoot chanterelles, confit garlic cressonette.

Savory in every sense of the word.

Take a walk on the wild side with The Buffalo— a

Take a walk on the wild side with The Buffalo— a bold riff on the Old Fashioned, blending rum, rye, Punt y Mez, and Fernet.

Roasted duck, confit leg, mandarin, parsnip, and e

Roasted duck, confit leg, mandarin, parsnip, and endive.

Host your next event with us. Whatever the occasio

Host your next event with us. Whatever the occasion, we’ll meticulously craft every detail to ensure an unforgettable experience. Inquire now through the link in our bio!

📸: @aislinnrosephoto

Grab a glass without the buzz. One of our cur

Grab a glass without the buzz.

One of our current N/A offerings, @einszweizeo sparkling wine, is bubbly, crisp and fully booze-free.

Filled with creamy ricotta and vibrant bitter gree

Filled with creamy ricotta and vibrant bitter greens paired with a rich walnut bread sauce, this pasta has a is more than just sensational in taste, but also carries a rich history.

The name 'Pansotti,' meaning 'fat little bellies' in Italian, perfectly captures the shape of the pasta, resembling the rounded belly of someone who loves indulging in pasta.

What makes this pasta truly unique is that every Italian Nonna has her own way of preparing it. While regional variations are common in Italian cooking, the difference here lies in the wild, foraged greens used in the filling. These greens, known as prebbion, are gathered from specific hillsides or mountainsides, and the word itself is untranslatable into both Italian and English. Each batch of prebbion reflects the land it was gathered from, making every pansotto one-of-a-kind.

The greens are wilted and blended with ricotta and Parmigiano to create a rich, flavorful filling. Traditionally, it’s served with a sauce made from walnuts and day-old bread soaked in milk, seasoned with a touch of raw garlic for an extra kick.

📷: @goldenbergphotography

Escape the hustle and bustle of the city in our co

Escape the hustle and bustle of the city in our cozy booths this week. Do your crew a favor and reserve your spot for tonight!

📷: @goldenbergphotography

Meet Jeff, a jack of all trades in our front-of-ho

Meet Jeff, a jack of all trades in our front-of-house crew! You can typically find him behind the bar shaking up some tasty drinks or providing top notch service to our guests. Jeff has been with us for the past two years, bringing expertise and charm to every interaction and also, spearheading our mocktail programming. Whether you're looking for the perfect dish to complement your meal or a mocktail recommendation, he's got you covered.

We asked him a few questions—take a peek and get inspired to try something new on your next visit!

🥇 how many years have you worked in the industry?
"40 (off and on); I got my first restaurant job at age 16."

🍴 how long have you been at fork?
"Two years this April."

🐟 current favorite dish on the menu?
"Smoked Bluefish Rillettes with Crispy Salmon Skin."

🍷 best wine from our list for a celebratory dinner?
"Doyard Cuvee Vendemiaire Blanc de Blancs 1er Cru; Structured and elegant."

🍹 cocktail of choice?
"I don’t drink anymore, but my favorite mocktail is our Hive Talkin’: It’s like a Bee’s Knees and a French 75 had an alcohol-free baby."

favorite thing you’ve eaten out this month?
"Braciole at Panorama"

📼 favorite thing to do when you’re not working?
"Go on the hunt for vintage VHS tapes for my collection."

With the @phsgardening Flower Show’s arrival tom

With the @phsgardening Flower Show’s arrival tomorrow comes our cocktail specials hitting the menu today. Available for a limited time only, sip on these two bright, crushable cocktails inspired by the show and spring’s arrival!

Tomorrow’s Garden 🌺
beet cordial, ginger syrup, lime leaf infused gin, topped with cava

Purple Rain (non-alcoholic) 🪻
dhos gin free, chamomile, mint, butterfly pea flower, grapefruit, lime

Butter poached monkfish, fennel, broccolini, pine

Butter poached monkfish, fennel, broccolini, pine nut, cherry pepper tapenade.

Now on the dinner menu.

📷: @goldenbergphotography

The best seat in the house. 📷: @goldenbergphot

The best seat in the house.

📷: @goldenbergphotography

If you haven’t yet, it's time to sip on our wint

If you haven’t yet, it's time to sip on our winter cocktails — come cozy up with the season’s best flavors.

Chicory salad. Mixed winter chicories, crispy alli

Chicory salad. Mixed winter chicories, crispy alliums, Parmesan tuile, anchovy garlic vinaigrette.

📷: @goldenbergphotography

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