Fork

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.

These scallops didn’t travel far, just down the shore from our friends at .

Paired with tender spring shelling beans, toasted pine nuts, and a smoked crème fraîche, this dish is a love letter to the Jersey shore.

Our Black Lime Pavlova. Rhubarb mousse, citrus marmalade, topped with whipped cardamom labneh, and oat streusel.​
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We source our labneh from Merion Park Cheese Company, crafted in partnership with Erivan, a family-owned Armenian yogurt maker in suburban Philadelphia for over 50 years.​
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Made using only traditional methods for a rich and tangy finish.

Our spaghetti alla chitarra with morel mushrooms, spring garlic, and crème fraîche.​
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Named for the guitar-like tool used to cut the pasta, this dish is a celebration of spring and Chef ’s favorite wild mushroom, the morel. ​
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Prized for their earthy depth and delicate meaty texture, morels emerge briefly each season near forest floors after rain, making them one of spring’s most coveted ingredients.

Our venison tartare is paired with confit egg yolk, pickled shallots, and charred onion fry bread inspired by the Lenape culinary tradition, for a dish that feels both rooted and refined.

Available for dinner.

Our patio is open and our kitchen is filled with some of the best produce spring has to offer.

Pull up a seat, order your favorites and if you’re lucky, you just might catch our friends from rolling up with the next delivery. 🌿✨

Pasta like this doesn’t start on the plate. It starts here, folded by hand, shaped with intention, built slowly. Each element comes together the same way, layer by layer.

Fagottini. Braised rabbit, roasted carrot, green garlic. 

Taste during your next visit.

A gift that supports art, community, and gathering around the table.🤎✨
 
Treat your loved ones to a memorable dining experience with us. Each physical gift card is presented with a keepsake card featuring John Donohue’s Fork from his All the Restaurants series.
 
John Donohue (.draw.repeat) began his All the Restaurants project in 2017, illustrating thousands of restaurants across New York, Paris, London, and, of course, Philadelphia.
 
In the spring of 2025, he presented his Philadelphia drawings at Gleaners Café, with proceeds benefiting the Children’s Hospital of Philadelphia.
 
Purchase your physical gift card during your next visit.

Such a special evening celebrating ’s new book, The Bottomless Cup with the & teams!

Thank you to Chef and the team, , , and .a.dillpickle for creating such a beautiful meal to compliment the evenings festivities!

We’re so grateful to have been part of such a memorable night. Congratulations on such an inspiring book, Kevin!

Our beef coulotte with stripetti squash, charred leek, and pickled cranberry. An in-season update on a classic.

28 years today, if you can believe it. Here's a little trip down memory lane— from 1997 to today. 
 
Thank you to everyone who has been a piece in the mosaic that Fork has built over the years. Our team, regulars, community, family and friends— thank you never feels like enough. We love you all!