Fork has certainly been getting local attention since Eli Kulp came down the turnpike to Ellen Yin’s Old City restaurant. And now the national media is taking note as well. Saveur’s Betsy Andrews weighs in:
Kulp whipped up that soup via some complicated kitchen wizardy involving produce from Philly-area farm Culton Organics, sous-vide lovage-oil compression, agar clarification, robot coupe processing, and other bells and whistles. But all that is behind-the-scenes stuff; for us diners, that soup just feels like magic. I want to live in Kulp’s woodland world with the strawberry faeries forever.
Where We’re Eating: Fork [Saveur]
Photo by Ashley Catharine Smith