Today is the official opening day of High Street on Market, the new concept in the former Fork, Etc. space by the team behind Fork: Ellen Yin, Roberto Sella, and chef Eli Kulp.
In less than a month the space has been significantly transformed. Instead of a refrigerated case along the back wall, there is now an L-shaped butcher block counter stocked with baked goods and a new espresso machine brewing Rival Bros. Coffee. Behind the counter is a small open kitchen and the communal table has been replaced with café seating. Breakfast and lunch options abound, and the team plans to add dinner service, complete with wine, as well.
The food itself seems both original and appealing. There are inventive breakfast sandwiches and a lineup of pastries that doesn’t include a single usual suspect. Instead on offer are “escargots”, swirled buns with fillings of pistachio and golden raisin cream, or romesco sauce with grilled vegetables. We loved the cannoli danish, which looks more like a muffin than a typical danish–a flaky pastry with a heart of ricotta cream, mostarda cherries, and bittersweet chocolate.
We didn’t stay for lunch on this visit, but we’ll definitely be back: Sandwiches we can’t wait to try include duck meatballs with spicy marinara, liver and onions, Swiss cheese on seeded semolina, or roast pork with sharp provolone and fermented broccoli raabe. Salads look just as good, especially the autumn panzanella of roasted squash, marinated and crispy kale, orchard fruit, pecorino, pepitas, and rye croutons.
Check out the photos of the space after the jump.
High Street On Market [Official]