Fork Restaurant, 306 Market Street, Philadelphia, Pennsylvania, invites guests to warm up with a variety of new winter cocktails and bar bites. Featured will be thoughtfully crafted drink categories (Bubbly, Citrus-Based, Spirituous), served alongside composed raw bar plates and bites from new Executive Chef Eli Kulp.
“Our new cocktail list offers a variety of different tastes, from bright and refreshing to boozy and strong,” notes Chef Kulp, who joined Fork in late 2012 after departing New York City’s wildly popular Torrisi Italian Specialties. “The bar snacks that we created to accompany these drinks are balanced and satisfying, much like the cocktails themselves, and pair beautifully with all of them.”
Created by longtime bar manager Guy Smith, Fork’s new winter cocktails, inspired by Chef Kulp’s arrival, utilize only the freshest ingredients combined with a selection of hand-crafted bitters, as well as the newest spirits and liqueurs. Throughout the seasons, Mr. Smith will create new and exciting libations; and his current winter cocktail menu features: Bubby, including Aperol with orange bitters & sparkling wine; or, Cynar with Domaine de Canton ginger liqueur, celery water, verjus, and sparkling wine, as well as Martini Bianco with Lillet White, peach bitters, and club soda… Citrus-Based, including Earl Grey-infused gin with dry vermouth, thyme syrup, and lemon zest; and Bourbon with Fernet Branca, mint, grapefruit, and Peychaud’s bitters… and Spirituous, including Armagnac with cassis, dry vermouth, bitters, and Pernod rinse, and Scotch with Drambuie, Campari, rhubarb bitters and burnt orange. Cocktails range in price from 411.00 – $13.00.
Chef Kulp’s bar bites include: Caputo Brothers’ Stracciatella Toasts with charred and pickled eggplant; Crispy Chicken Nuggets with spicy mustard and agrodolce; and Smoked Trout Caviar with dilled cucumbers and bagel chips. Raw bar plates include: Seasonal Oysters with clear gazpacho vinegar; Surf Clam with radishes and pickled apple; and Nantucket Bay Scallops with parsley kimchi, available at market price. Snacks range in price from $3.00 (per oyster, à la carte) to $11.00.
Fork is the standard bearer in Philadelphia’s rich dining scene, and has been featured in a wealth of the country’s most prestigious publications. The Philadelphia City Paper noted, for example: “Fork, an establishment that with one swift personnel change has gone from a very good restaurant to a very important restaurant… With Kulp in the kitchen, Fork now joins the torchbearers of the new modern era in Philadelphia dining.”
For more information, or to make reservations, please call (215) 625-9425 or visit www.forkrestaurant.com.
Bon Appétit!
TAD
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