First Look: Inside High Street On Market


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]

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  • Dan

    Here’s hoping that it’s not as overpriced and underwhelming as Fork.

    • highstphilly

      Feel free to contact me directly about this – EY

  • Dan

    I also wonder if they will be porting over their policy of seating you a half-hour after your reservation in a half empty restaurant so that you are forced to drink their overpriced and poorly made cocktails. But no, I am not bitter :)

    • peter


  • Django.

    so basically like a rip of of Talulah’s daily?

    • UHateFool

      Is it possible to “rip off” a Starr idea after he already stole all his from others? Starr passé

      • Django

        Apparently it obviously is which makes High Street that much more lame according to your logic!

        • Djagoff

          It’s ALL been done before douche

          • Djangette

            Well in that case I am wrong an apologize for thinking you guys were leaders instead of followers of followers.
            By the way douche is a sophomoric insult that only makes the user seem like an immature tool.
            Grow up and stop baking pre-made croissant.

    • Food Yee

      Can it be called a ripoff if they do it better? The food at the daily is junk.

      • Whatever

        Yes it can.
        The food at the daily is not junk as it has been well written up. On the other hand your place that has been open for 2 days on 2nd and market which is more tourist hell than high street should maybe actually cook food before defending it with trolls on foobooz

  • YougoEli!

    Does Eli get to jump the waitstaff here, too? Note to Ellen: watch those angry wives!!

  • Dan

    Haha, I can see the Fork minions are out in force!

    Anyone that points out that this place has been a disappointment since Terence Feury left is automatically a “douche.” Pot meet kettle.

    • rk

      stop. we get it. you don’t like fork.

  • George

    If EY spent 1/10 the time she spends obsessing on Fork on-line comments on the miserable, miserable working environment she allows EK to foist upon her staff, perhaps she would de-poison the customer experience. EY has created a monster.

  • Monique Mason

    Ellen Yin created Fork and Fork Etc years before Talulah’s Daily came into existence, there was nothing of its kind(Fork Etc.) in Old City or the surrounding area. Both of her restaurants helped to revitalize the landscape of Old City and Ellen Yin is very well-respected for her contributions to the community, hard work-ethic, and forward-thinking cuisine. I find it interesting that no one on this board has posted their actual name or photo to give credence to their comments.