Fork

Fork Fork is a contemporary American restaurant serving lunch and dinner Wednesday through Sunday and weekend brunch.
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The traditional Pennsylvania Dutch shoofly pie, re-envisioned. Chef Kate Hughes (.a.dill.pickle) flips the classic on it...
06/05/2026

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, o...
05/29/2026

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, toa...
05/27/2026

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.​​We sou...
05/23/2026

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.​​Named for the guitar-like tool used...
05/19/2026

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...
05/14/2026

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.

Address

306 Market Street
Philadelphia, PA
19106

Opening Hours

Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 9:30pm

Telephone

(215) 625-9425

Website

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