What are the opening hours?

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

Fork

Name: Fork
Address: 306 Market Street, Philadelphia, PA, 19106, US
Telephone: (215) 625-9425
Price range: $$$
Rating: 4.6

Fork is a contemporary American restaurant serving lunch and dinner Wednesday through Sunday and weekend brunch.
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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.

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.

05/23/2026

Our Black Lime Pavlova. Rhubarb mousse, citrus marmalade, topped with whipped cardamom labneh, and oat streusel.

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.

Made using only traditional methods for a rich and tangy finish.

05/19/2026

Our spaghetti alla chitarra with morel mushrooms, spring garlic, and crème fraîche.

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.

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.

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.

05/09/2026

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. 🌿✨

05/07/2026

Our Executive Sous Chef, Josh, plates our Green Circle Chicken from Pennsylvania Amish and Mennonite farmers.

Paired with asparagus velouté, spring onion, and pickled spruce tips, every element on this plate tells the same story. Thoughtful, seasonal, and nothing wasted.
🌿

05/05/2026

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.

04/14/2026

We are thrilled to introduce our newest pasta as we begin rolling out the spring menu at Fork.

Spring arrives softly on the plate first, and after months of planning, our chefs are turning the page. A new menu begins, guided by the season and all its freshness.

We start with a celebration of peas with our Tortelli Piacentini filled with our own ricotta, sweet pea, and mint. Light, delicate, and unmistakably spring.

Tortelli Piacentini originated in 14th century Emilia Romagna, created to honor the poet Petrarca. Each one defined by that painstaking braided fold and signature tail, a shape so precise it has become its own form of poetry.

01/26/2026

Your Monday wine plan starts with Monty. 🤎

Join us every Monday for Monty Mondays, featuring by-the-glass selections from small-batch, organic, and sustainably produced wines.

Here’s a sneak peek at what Monty and our team will be pouring throughout the upcoming week.

12/21/2025

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.

11/13/2025

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!

11/07/2025

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

10/15/2025

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!

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

http://www.forkrestaurant.com/

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