One of the city’s best dining deals that’s been going strong since 2004, is getting even better this month. Fork:etc. the market and café next Fork is now offering its weekly Wednesday night Bistro Dinners seven nights a week. It’s still the same great deal; $45 gets you four courses, wine and the company of Fork chef Terence Feury, and/or owners Ellen Yin and Roberta Sella at Fork:etc.’s giant communal table. Feury is tweaking the concept a little. Rather than offering a different menu for each dinner, he’s drawing up one menu that will be served for a month at time. “It’s kind of a revamped a little,” Feury told Grub Street. “It’s still a fantastic deal, we’re just making it a little bit better.”
One of the key changes is, the dinner’s will now require reservations. In the past it was first come, first served. Going forward the menus will often feature whole animals for entrees. This month Feury and his crew will serve whole baby goats, followed in May with spring lambs. In June, he plans to serve salt encrusted wild striped bass. In months to come Feury hopes to feature whole roasted suckling pigs and whole roasted ducks.