• Complimentary glass of sparkling wine when you dine at the restaurant

In the tumultuous restaurant world, made ever more tumultuous by life-altering events like the pandemic, a run of more than 20 years is something to crow about. Fork, which opened in 1998, is clearly a keeper. A true pioneer in the farm-to-table movement, Fork has always emphasized sustainability and local sourcing. George Madosky, Fork’s Chef de Cuisine, got his start at the iconic Old City restaurant in 2017, working under Chef John Patterson, who then helped Fork achieve Four Bells from Philadelphia Inquirer critic Craig Laban. Throughout Chef Madosky’s near five-year tenure, he has played a major role in the evolution of Fork, bringing fresh ideas, dishes, and ingredients to this establishment that Esquire named to its list of “100 Restaurants America Can’t Afford to Lose.” The Infatuation calls Fork “a people pleaser…excellent,” while CN Traveler salutes its menu as “wonderfully creative,” citing dishes like peach and tomato gazpacho and Nigerian prawns served with xo sauce, sunchokes, sunflower, and seagrass.

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