About Us
Fork is the acclaimed flagship of James Beard Award–winning restaurateur Ellen Yin and High Street Hospitality Group. Nestled in the heart of Old City, it has set the standard for over 28 years — continuously evolving while staying true to its mission of sustainable, locally driven, elevated dining.
A modern expression of Mid-Atlantic cuisine, Fork celebrates authenticity, seasonality, and connection to nature’s rhythm — offering a dining experience that feels both grounded and forward-thinking.
Honoring Our Local Partners
At Fork, our menu is a true reflection of the region — shaped by the seasons, the soil, and the incredible people who nurture them. We’re deeply grateful to the local farmers, artisans, and purveyors who make it possible to express the region’s terroir through every dish we serve.
Green Meadow Farm – Gap, PA. Our longest running farmer, started in 1997 with Farmer Glenn Brendle. Now his son Ian Brendle continues their legacy in Lancaster County’s rolling hills. Green Meadow supplies Fork with thoughtfully raised meats and seasonal produce that form the backbone of our ever-changing menu.
Lancaster Farm Fresh – Lancaster, PA. Our partnership with this cooperative of over 100 certified organic family farms has been on-going for over two decades. Lancaster Farm Fresh delivers the freshest seasonal vegetables, cheeses, dairy and grains representing small farmers that need distribution.
Castle Valley Mill – Doylestown, PA. One of Pennsylvania’s oldest working grist mills, Castle Valley Mill stone-grinds heirloom grains into the distinctive flours and cornmeals that give Fork’s fresh pastas and breads their signature depth and character.
Campo Rosso – Gilberstville, PA. Specializing in Italian heirloom varieties grown in Pennsylvania soil, Campo Rosso brings Fork an extraordinary selection of peppers, beans, and specialty produce that inspire some of our most celebrated seasonal dishes.
Sweet Amalia Oysters – Newfield, NJ. Harvested from the pristine waters of the Delaware Bay, Sweet Amalia oysters are celebrated for their clean, briny flavor — a true expression of the Mid-Atlantic coast and a fixture on Fork’s raw bar.
Green Walk Trout Hatchery – Bangor, PA. Tucked into the mountains of Northampton County, Green Walk raises exceptional freshwater trout in cold, clean spring-fed waters — delivering some of the finest sustainable fish to Fork’s kitchen.
Happy Valley Meat Co. – Brooklyn, NY. A trusted purveyor of responsibly sourced, heritage-breed meats, Happy Valley works directly with small farms to bring Fork the highest quality beef and proteins with full transparency from farm to table.
R.L. Irwin – Kennett Square, PA. Located in the mushroom capital of the world, R.L. Irwin supplies Fork with an extraordinary variety of cultivated and foraged mushrooms that bring earthiness, depth, and local character to our seasonal dishes.
Felt + Fat – Philadelphia, PA. A Philadelphia-based ceramics studio, Felt + Fat handcrafts the distinctive plates and vessels that Fork’s dishes are served on — turning every course into a complete sensory experience where art meets cuisine.
Passenger Coffee – Lancaster, PA. A Lancaster-based specialty roaster with a deep commitment to sustainable sourcing and craft, Passenger Coffee supplies Fork with exceptional coffees that bring the same thoughtfulness to the end of your meal as the beginning.