Old City’s Fork Restaurant is pulling out all the stops for the ultimate luxurious and shareable brunch.
Every Sunday, there is nowhere like Old City’s landmark Fork restaurant (306 Market Street), a 2016 James Beard Semifinalist for Outstanding Restaurant, which serves one of the city’s best brunches.
Recently, the restaurant debuted several tempting new menu additions, including four shareable platters perfect for couples and groups, plus new-traditional brunch cocktails and entrees, all made from the freshest ingredients.
Guests will enjoy the warm atmosphere and welcoming hospitality that have become Fork’s signature over the restaurant’s nearly 20 years in business; brunch is an ideal time for first-time visitors to explore their elevated-yet-accessible menu, and a fun new way for long-time fans to enjoy their inspired cuisine.
Fork’s new brunch platters are inspired by beloved brunch traditions and make an ideal shared course for the table, either before or after traditional a la carte appetizers or entrees:
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Continental, an assortment of house-baked pastries and breads from one of Food & Wine’s 2014 “Best New Pastry Chefs,” Samantha Kincaid, and 2015 James Beard Award nominee and 2016 semifinalist Head Baker Alex Bois, served with homemade butters and spreads, plus farm-fresh yogurt and individual house-made granola parfaits, transforming a simple bread basket into a satisfying starter for the table ($15)
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Fruits of the Sea, Sweet Amalia oysters on the half shell, smoked trout caviar with house-made cream cheese, a generous helping of fresh seafood salad and massive jumbo prawns with house-cured dill pickles and chow-chow ($50)
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House-Smoked Fish & Bagels, a smoked fish platter including cured Arctic char, smoked mussels with aioli, bluefish rillettes, house-smoked cod brandade and an assortment of Bois’s justly renowned bagels and breads ($75)
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Plowshare Farm Frittata, a weekly changing baked egg dish for one to three – depending on guests’ appetites! – featuring whatever is fresh from the farm, presented in a large cast-iron pan with a side of seasonal greens and roasted fingerling potatoes ($32-$35, based on ingredients)
In addition to the new brunch platters, Chef John Patterson and his team serve up a selection of classic and contemporary brunch entrees ($14-$22), which range from morning favorites to more inventive plates, all crafted with the same attention to detail as their famed dinner menu:
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Soft Egg and Roasted Mushrooms with polenta and braised broccoli rabe
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Maple French Toast, house-made brioche with roasted apples
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Smoked Cod with broccoli and cranberry beans
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Traditional Steak and Eggs, strip steak and sunny-side eggs, cooked to order with charred onion and salsa verde
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Smoked Pastrami on a horseradish-cheddar biscuit with romanesco and black pepper gravy
Beverage options are similarly diverse, and include:
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Brunch Cocktails, such as the Sarsaparilla Flip, a whole-egg cocktail with sarsaparilla syrup and bourbon, or the Cherry Bounce, a historic recipe attributed to George Washington;
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Sparkling Wine, ideal as a complement to the Fruits of the Sea platter or mixed with OJ for a refreshing mimosa;
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Spicy Bloody Marys with house-made Mary Mix;
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Fresh-Squeezed Orange Juice;
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Coffee from local favorite Rival Bros. Coffee
Sounds absolutely incredible, eh?
If you’re looking for the ultimate indulgent brunch, it sounds like Fork should be your next to-go Philly brunch destination. Tell them Philly Grub sent ya!
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