It seems like everyone’s hanging a salami out to dry these days, but Fork’s ample platter, made and curated by sous-chef Andrew Wood, is a step ahead thanks to lardo (just what it sounds like) and the finocchiona (fennel-seeded salami), served with house-made conserva and dried-fruit mostarda.

Fork | 306 Market Street, Philadelphia, PA | 215-625-9425 | http://forkrestaurant.com