Fork Restaurant

  • Neighborhood:
  • 306 Market Street, Philadelphia, PA
  • Phone: 215-625-9425
  • Website

Latest About Fork Restaurant

We Want Answers: Eli Kulp

You grew up in Mossyrock, Washington. Is that a town of more or less than 100 people? Ha. Last time I saw, it had 498. My mom is from Holland; my dad is from New York. And they were sort of hippies traveling in the ’70s, doing their thing. They met and found this little plot of land in the middle of nowhere and bought it, put a single-wide trailer on it, and that’s where I grew up.

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High Street Doing More Friends And Family Dinners (Plus Bonus Night Market News)

fork-restaurant-philadelphia

Okay, so at a certain point someone is going to have to go after chef Eli Kulp with a tranquilizer gun just to get him to slow down a little. He already has like nine different menus working between Fork and High Street on Market, he’s overseeing A.Kitchen and A.Bar and doing events like Franklin Flea and Taste of the Nation. But that’s apparently not enough for him. Because he also does special Friends and Family dinners on Tuesday nights at High Street, which are continuing throughout the spring.

For example, on Tuesday, April 22 he’ll be doing a dinner with Phickle’s Amanda Feifer which will continue their Fermentation Series celebrating all things fermented–from coffee and chocolate to cheese and yogurt, beer and wine to pickles and kim chi. (Other dates include Tuesday, May 13 and Tuesday, June 17.) And on Tuesday, May 6, it’ll be a cheese dinner with Valley Shepherd Creamery, with cheesemaker Jaenine Dargis and some of her 30+ Basque-influenced cheeses. All the dinners start at 9pm and are just $25 per person (plus booze, tax and tip).


But wait, there's more...

New Concept and Menu Coming For a.kitchen Under Eli Kulp

a.kitchen-signSo remember when we told you about Fork’s Eli Kulp stepping in as a partner at a.kitchen and a.bar in Rittenhouse? Yeah, well it looks like Kulp has had time to look over the space, the set-up and the menu at a.kitchen and decide how he’d like to make his mark.

He’s going to do it by changing just about every single thing about the place.

Okay, maybe not every thing, but he’s certainly changing a lot of it. Like the concept, the basic operating gear of the line and the entire menu. Hell, even the PR people are calling it a “reinvention”.


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