Fork

Make Thanksgiving a tradition with us. Join us for a prix-fixe feast filled with Fork’s seasonal takes on Thanksgiving classics, alongside some of our favorite dishes of the season. Come gather around the table, raise a glass, and let us take care of the rest.

Menu coming late October. Link in bio.

We are thrilled to be hosting legendary restaurateur Danny Meyer, founder of Union Square Hospitality Group and Shake Shack, and acclaimed filmmaker M. Night Shyamalan in celebration of Meyer’s newest book, What Could Possibly Go Right?

Join us Tuesday, October 13, to explore the stories, setbacks, and convictions that have shaped Meyer’s career.

From building some of the most beloved restaurants to navigating change and leading teams, Meyer shares a deeply human approach to growth, leadership, and finding possibility in the unexpected.

Come for the conversation. Stay for a family-style dinner by our team and leave with a signed copy of the book.

Tickets are available now. Link in bio to reserve your seat.

Three good reasons to meet us at our bar. 🍸
 
From left to right:
 
Nic - Admiral Mustard-brine made with mustard and caperberry, navy strength gin
 
Lowball - Summer Smash-mixed basil from the kitchen, muddled with our own citrus vodka
 
Redemption Arc - Rye, house amaro, apertivi, benedictine + black pepper. Inspired by an artichoke-based amaro made with extra artichoke trim from earlier this summer, now reimagined as a cocktail.

Our crème caramel with ripe peach, goat milk granita, oat streusel, and fig oil, crafted by our Head Pastry Chef Kate Hughes.

Available for dessert.

The traditional Pennsylvania Dutch shoofly pie, re-envisioned.

Chef Kate Hughes (.a.dill.pickle) flips the classic on its head with our chocolate tart featuring molasses butter caramel made with molasses from Lancaster County, finished with coffee whip, tart cherry, and buckwheat. Now available for dessert.

A season’s worth of relationships with the farmers, artisans, and purveyors. Our spring menu, complete. Large plates, offered each evening.​

Coal-roasted carrot, poppyseed, turnip tops, carrot chimichurri. ​

Green circle half chicken, asparagus velouté, spring onion, soubise, pickled spruce tips.​

Olive oil spring lamb, green garbanzo falafel, tahini yogurt, fava bean, harissa jus.​

Poached halibut, caramelized artichoke, sea succulents, lemon verbena fumet. ​

Seared NJ scallops, spring shelling beans, pine nut, smoked crème fraîche.