The Cheat Sheet: Fork
I personally believe that “healthy” is as much about quality of ingredients as it is about calories, fat and cooking method; Fork has it all covered. The menu combines locally sourced and sustainable meats, fish and veggies with creatively healthy cooking, making this Cheat Sheet practically a no-brainer. An added bonus: Chef Terence Feury is more than happy to go light on the butter or sub sides for more veggies if that’s your thing.
Here are my picks for what to order.
• Pickled beet and garden vegetable salad >> Loaded with natural sweetness, this salad celebrates the flavors of the season and packs an antioxidant-rich punch to help you fight off the impending flu season.
• Grilled paradise shrimp >> Practically naked grilled shrimp are paired with the rich flavors of romesco (a nut-based sauce loaded with heart-healthy fats) and preserved lemon.
• Pan-seared British Columbia chinook salmon >> The salmon is paired with veggies and a nut-based emulsion—no butter or cream added.
• Grilled line-caught Barnegat Light swordfish >> This is probably the healthiest dish on the menu. A meaty swordfish steak is paired with a sweet-and-sour caponata. The polenta cake has a bit of cream and butter but nothing that will spoil your diet.
• Grilled smoked pork chop >> Skip the visible fat on the pork chop and you can enjoy this dish, which is rich in fall flavors thanks to an apple and rutabaga hash.
• Sides >> Go to town on the sides; they’re all healthy picks in our book. We especially like the toasted quinoa, a protein-packed, gluten-free grain we don’t often see on a menu. Other sides include: spicy braised greens, roasted fingerling potatoes, and sautéed broccoli with garlic and red pepper.
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Restaurant menus are reviewed by Phillies dietitian and owner of Healthy Bites Katie Cavuto Boyle. In most cases, the individual restaurants were contacted for specific ingredient and recipe information. Note: Many restaurants have seasonal menus and some items may not be available.