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Fork Restaurant
Fork Restaurant

Fork Restaurant Details

  • Dining Style: Casual Elegant
  • Website: http://www.forkrestaurant.com
  • Email: info@forkrestaurant.com
  • Phone: (215) 625-9425
  • Hours of Operation: Lunch: Monday - Friday: 11:30am - 2:30pm; Dinner: Monday - Friday: 5:30pm - 10:30pm, Saturday: 5:00pm - 11:30pm, Sunday: 5:00pm - 10:30pm; Sunday Brunch: 11am- 2:30pm
  • Payment Options: AMEX, Carte Blanche, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Contemporary American, American
  • Executive Chef: Eli Kulp
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
  • Catering: Whether you are planning a business meeting for 6, a simple dinner party for 12, or cocktail reception for 50, Fork can handle all the details necessary to make your next special occasion a huge success! Our catering staff strives to tailor our services to your needs and is dedicated to bringing to your event the same quality & sophistication that our restaurant is known.
  • Special Events & Promotions: Check out upcoming events at forkrestaurant.com!

Getting there

  • Cross Street: 3rd
  • Public Transit: Septa Bus Lines 42 & 17, 3rd Street
    Septa Regional Rail, Market East Station
    Market-Frankford El, 2nd Street
  • Parking: Public Lot
  • Parking Details: Parking convenient to the restaurant: -The Bourse Parking Lot: 400 Ranstead (4th between Market & Chestnut) $6.50 with validation
A word from Fork Restaurant
Fork, acclaimed for its contemporary American cuisine for 15 years, is proud to introduce Chef Eli Kulp. Chef Kulp’s inventive-but approachable menu is inspired by the region’s finest produce, seafood and meat as well as the area's deep history. Part of Fork's allure is its hip, stylish, sophisticated interior, where the dining experience is anything but stuffy and uncomfortable. Fork's hand-painted chandelier shades catch your eye as you look above the cast-concrete bar. Modern contemporary murals painted by Anthony DeMelas accentuate the height of the ceilings. Since opening, Fork has received the praise of many local and national publications, including the New York Times, USA Today, Town and Country, Food and Wine, Wine Spectator, Zagat's and Gourmet. Fork has received 15 Best of Philly awards from Philadelphia Magazine.Continued
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Diner Reviews
  • "Went here for my wfes 40th bday. We did the tasting menu. The night stretched out to 2.5 hours but enjoyed all 8 or 9 courses - we lost track. Each course was delicious and generated a ton of conversation."
    Dined on 4/12/2014
  • "Wonderful! We will definitely be returning here. Ellen and her team were fantastic. Definitely try the strip steak, branzino. Excellent."
    Dined on 4/13/2014
  • "Smaller, intimate setting. Really enjoyed the crab apple soup -- very refreshing. Food was different yet tasty. You need to be willing to explore new preparations as this is not typical of most high end restaurants. Great atmosphere. Desserts were as creative as the main courses and other dishes. Definitely will visit this restaurant again."
    Dined on 4/3/2014
  • "The food was good, but we didn't appreciate the quality of service. We were dissatisfied with the hostess who made us wait at the bar since we arrived 10 min early for a 5:30 reservation, stating that the servers do not start service 'til 5:30. Another couple arrived at 5:30 and she seated them right away. She continued to make us wait at the bar even after this couple was seated. This is not acceptable at an establishment such as Fork. Danielle, our server, did not thank us at the end of service & was less friendly when she saw that we had a gift card, even though we paid the tip on the total bill. This review should be taken seriously by the management because the actions of the hostess & server were unprofessional & discriminatory."
    Dined on 4/11/2014
  • "Consistently excellent service and terrific innovative food continue to keep Fork in the spotlight - and for good reason. The "Our Terroir" tasting menu included some of the most delicious foods I've ever eaten."
    Dined on 4/8/2014
  • "I don't usually post reviews. I generally dine at OpenTable 4 star restaurants and they typically meet expectations, but there is no point in confirming what many others have already said. The Fork. however, was extraspecial and I feel I should add my words of praise. My starter was raw marinated fluke on crispy buckwheat crackers. Very tasty. For an entrée, I had a very fresh, perfectly grilled lobster tail with soft, creamy polenta. Couldn't have been better. For dessert I had a funky yoghurt sorbet with an amazing sauce made from orange blossoms and dandelions. Nice wine list. Extensive list of after dinner drinks. My waitress was very attentive, eager to explain any dish that interested me."
    Dined on 4/7/2014
  • "Have been there several times for dinner. Food, ambiance, service always outstanding. We went for brunch this time, with 9 people to celebrate a birthday, and had a fantastic time. Dishes are creative without being exotic, and superbly prepared."
    Dined on 4/6/2014
  • "Food was very good, but service policies are oppressive. Choices from the tasting menu require that two diners share the same pasta "because of space". Took a great deal of discussion, but finally were accommodated with 3 pastas for 4 diners. The larger tasting menu could not be offered unless entire table chose it. Somehow it always seemed like the service was at the convenience of the restaurant NOT the diner. Hard to justify going back, despite the good food and interesting wine list."
    Dined on 4/4/2014
  • "We had to wait for 45 min. past our reservation time for our table to be ready. I recommend leaving a LOT of time before you have another event planned. Food was good, as usual. Portions are not very large, but beautifully arranged on the plate. Fun watching the chefs in the open kitchen."
    Dined on 4/4/2014
  • "The food, both the regular menu and the special offerings, were interesting and varied. We ordered the whole duck for two served in multiple ways which is reminiscent of La Tour d'Argent in Paris. They first present the whole cooked bird at your table! The wait staff was especially helpful, knowledgeable, and engaging. We were seated near the front so the noise level was fine. Not so sure farther back in the restaurant. We enjoyed our experience tremendously!"
    Dined on 4/4/2014
  • "My office is around the corner so I've been to Fork many, many times. The food is never, never disappointing but The servers are so very annoying. I'm not interested in what he chicken was fed, where it was raised, how it was plucked, how it was prepared and how it was cooked. Let me eat it and the food will speak for itself. Is it necessary to described a tiny bagel with cream cheese on the side? It's cartoonish worthy of a skit on Saturday Night Live."
    Dined on 4/3/2014
  • "When a restaurant lasts as long as Fork, they must be doing something right; and the trick they have mastered is to keep doing things right and make changes to keep things interesting. Looking forward to going back for dinner."
    Dined on 4/2/2014
  • "Everything at Fork was great. The staff was friendly. Menu was original and interesting. My lunch was delicious. I had arctic char which was delicate and wonderful."
    Dined on 4/2/2014
  • "The most amazing, inventive, delicious food I have ever had. Nothing short of remarkable."
    Dined on 4/1/2014
  • "Hadn't been here in a while, and I am sorry I hadn't. It was tremendous. All the same charm, more grown up food."
    Dined on 3/30/2014
  • "food was very ok, but from fork i was expecting greatness"
    Dined on 3/30/2014
  • "Great chef, Tried Price fix, few too many courses for us. Presentation and food was excellent. Ate at bar, Barmaid very knowledgable but far from focused on service. Atmosphere throughout restaurant seemed far from focused on customers but very into the help and one another. We used to be regulars but find something missing?? Usually Wednesday always busy but only quarter to half full. Miss old environment and service. Sense The Fork may be moving on. Hope Not."
    Dined on 3/26/2014
  • "We have dined at Fork on numerous occasions and it had long been our favorite restaurant in the Old City area. On this, our most recent pre theatre visit we found a changed menu and a changed attitude. The food is more exotic and the presentation is more pretentious and trendy. The emphasis is on small courses in keeping with new trends. The prices thus become a bit higher and while this may be OK for a full evening of dining it doesn't suit all occasions. I can't recommend it this way."
    Dined on 3/29/2014
  • "Everything about the restaurant was first class - the service, the food and the atmosphere. It was a bit noisy but worth it."
    Dined on 3/28/2014
  • "It was my the first time that I have ever been to fork and my experience was better than I had expected. The service was phenomenal and the food was delicious. I will be returning"
    Dined on 3/8/2014
  • "Excellent farm to table food transformed into art on the plate. Menu is eclectic and hard to understand without help, but help was always there. Food tastes great!"
    Dined on 3/26/2014
  • "Had a great experience at Fork. The staff made sure we had everything we needed. We were pleasantly surprised by all the extras that came with the 4 course option. We left feeling full and satified!!"
    Dined on 3/22/2014
  • "This is an unpretentious restaurant with great food and cocktails. We had an unusual and delicious Italian Manhattan with thyme and roasted orange. The arugula sald was dressed perfectly, and the greens tasted fresh- picked, a treat after a cold winter. We had the white vegetarian pizza, which had just the right proportions of veggies to appreciate the outstanding crust. Save room for the desserts, which were delicate and beautiful."
    Dined on 3/21/2014
  • "The food at Fork is good and we have eaten there numerous times. However as our nice waiter said after our fifth question about a menu item, "The menu isn't self-explanatory." Also, it gets Nnoying to have at least four people serving your table and do you do not know who is responsible."
    Dined on 3/16/2014
  • "I live in NYC and have dined in most of the best restaurants here but this place rivals most of those. Just absolute perfection in every area. I would recommend it without reservation to any foodie friend visiting Philly or any sophisticated traveler."
    Dined on 3/15/2014
  • "Found this restaurant just by doing a search on OpenTable for places with openings for Sunday lunch in the area I was staying. I am very happy to have stumbled upon Fork. The restaurant is visually pretty...modern yet a feeling of nature. We had a martini and a bloody mary to start, both were good and to order. Appetizers we had the pork croquettes and fluke. Both were very tasty. For mains we had the lamb pasta and the pastrami with cheddar biscuit, gravy, and cauliflower. Both were great. I would definitely return for that pastrami dish. Being from the south, I don't find biscuits and gravy very often up here, but these were spot on. If I lived in Philly, this place would be on my regular rotation. Looking forward to returning."
    Dined on 3/16/2014
  • "one of the best meals I've had in Philadelphia recently"
    Dined on 3/15/2014
  • "We were very disappointed with our trip to Fork. The portion sizes were incredibly small considering the price and we went in knowing that upscale restaurants do not serve enormous portions. We don't mind paying a large sum for a truly exceptional meal, but Fork's quality did not live up to its price."
    Dined on 9/6/2013
  • "The service was very good, knowledgeable and enthusiastic. But the food was a disappointment; for entre, two of us had lamb, one steak (the two costliest entres on the menu)vand all the cuts were extremely high in fat, and lacked the usual flavorful quality that good cuts provide. Indeed, some aspects of the 4-part lamb dish were almost entirely fat! It was a friday, so perhaps the chef focuses on the terroir menu and leaves the a la carte to underlings, but our party of 4 was uniformly disappointed. Our first courses were better--beet salad with smoke oyster, the raw scallop, and two different pastas--but none achieved the "fabulous" level that I would expect from a LaBan-rated 3-bell restaurant."
    Dined on 3/14/2014
  • "I took a friend here for her birthday and we had a wonderful experience. The staff achieve excellence at every level; the food was outstanding and I will highly recommend Fork to many friends."
    Dined on 3/14/2014
  • "the food is excellent, innovative cooking. the service is excellent. fairly expensive. wait person andrew excellent. SMOKED TROUT CAVIAR dilled cucumbers, bagel chips: this appetizer, while very good is very difficult to eat. wine list could use some work."
    Dined on 3/13/2014
  • "Have been twice in past month and both times were amazing."
    Dined on 3/12/2014
  • "It was an excellent meal and experience by all standards."
    Dined on 3/11/2014
  • "It was literally like a food symphony! The flavors, colors, tastes and smells gently caressed our senses like a warm spring breeze!"
    Dined on 3/8/2014
  • "We were celebrating my mom's 84th birthday and my niece's 2nd birthday. We got a table up front and it was perfect. We were out of the way and did not have to worry about bothering other diners. Our server was very patient and accommodating with our requests for my niece."
    Dined on 3/9/2014
  • "Fork has been around for a long time, but it hasn't gotten stale. If any, it's gotten better. The chef has an incredibly inventive flavor palette, blending surprising tastes together (yellow beets, oysters and green juniper!). The service is efficient without being fussy. The dining room is atmospheric and attractive, though a little cramped."
    Dined on 3/8/2014
  • ""Chef-as-celebrity" restaurants often strike me as displays of vanity--let's educate & show diners how current and "of the moment" we are, even at the expense of satisfaction in the meal. But wasn't it presented beautifully? We couldn't decipher the chef's tasting menu--it was printed in tiny, single spaced block form described by the waitress as "a poem". The root salad was a mystery--unidentifiable vegetables floating in a thick sauce. The branzino, while very tasty and fresh, was presented attached to an oil soaked slice of toasted bread, the rice cakes unchewable, the artichokes bitter. The tiny lobster dish, at $40, left the diner unsatisfied and hungry. With so many other fine dining choices in the city, we won't hurry back to Fork."
    Dined on 3/8/2014
  • "It was my husbands birthday and I noted on the reservation the occasion. The staff took care of the special candle dessert. Everything was fabulous!!"
    Dined on 3/7/2014
  • "Menu way too complex and overdone. I've been going to Fork for 20 years, and i think last night was the last time. Very loud. Poor choice of music for dinner."
    Dined on 3/6/2014
  • "Had an early pre-theater dinner with friends. Exceptional food and service. Unfortunately time was limited so we hurried through two courses - a mistake. We'll go back when we can take the time to really savor a meal."
    Dined on 3/4/2014