back in August, chef Eli Kulp (formerly at NYC's Torrisi) has taken over as executive chef at New American restaurant Fork in Old City. Come Monday, October 1, Kulp will launch new menus, which will come in several forms.
Diners will be able to choose between à la carte options, a $65 customizable four-course "House Menu" prix fixe and a "Whole Animal Feast" that will feature fish, bird and game selections to be enjoyed by two or more people, served at a market price (such as whole roasted muscovy duck with a Szechuan pepper-honey glaze). Dishes will range in price from $7-$38, separated in categories like "Bites," "Raw Bar," "Hand-Made Pastas," "To Start" and "Main Course," highlight seasonal choices like peeky toe crab and sea urchin on toast with pickled jalapeño; smoked pumpkin tortellini with brown butter, sage and walnuts; and five day dry-aged guinea hen. In the upcoming months, the lunch, brunch and Fork: Etc. cafe menus will also be updated.
To complement the changes to the food program, the dining room also has gotten a refresh. In addition to minor renovations, high-top banquettes have been removed to create more open space and a custom mural by server Anthony DeMelas is on display (215-625-9425).