Menu Changes

Chef Eli Kulp Drops New Menus at Fork

Fork's new chef Eli Kulp
Fork’s new chef Eli Kulp Photo: Jim Graham

A few weeks ago we told you that New York transplant Eli Kulp, a veteran of Torrisi Italian Specialties, Del Posto, and La Fonda del Sol, was taking the lead in the kitchen at Fork now that Terence Feury has vacated the premises to open his own venture in New Jersey. Now it’s looking like Kulp will debut his menus at the Old City mainstay on October 1. A rep for the restaurant tells Grub that the new chef is taking the restaurant in a whole new direction. Whole animal dinners, prix fixe menus, and an entirely new a la carte program are all in the works.

A “House Menu” will feature multiple options for guests to create their own customized four-course dinner, while a regularly changing “Whole Animal Feasts” menu will feature birds, fish and game cooked whole, and served for two or more. New a la carte options have been devised that are broken down as “Bites,” “Raw Bar,” “Hand-Made Pastas,” “To Start” and “Main Course.”

Some examples of how the a la carte offerings might look on the board are below:

“Bites” and “Raw Bar” offerings may include: Charred Eggplant and Stracciatella Toasts; Crispy Chicken Nuggets with spicy mustard and agrodolce; Cape May Salts on the half shell with clear gazpacho; and Peeky Toe Crab and Sea Urchin on toast with pickled jalapeño. “Hand-Made Pastas” will be available in half and whole portions, and may include: Smoked Pumpkin Tortellini with brown butter, sage and walnuts; Pappardelle with wild boar and preserved lemon; and Ravioli Carbonara with pork jowel and pecorino. “To Start” and “Main Course” dishes may include: “The Roots,” local root vegetables and sunchoke “truffle” with pear vinaigrette; Red Russian Kale Salad with crème fraiche and sourdough crisps; Roasted Squab with Local Beets, cooked beneath Japanese charcoal until smoky and flavorful, then coated with red grape must powder; Five Day Dry-Aged Guinea Hen, sourced exclusively for Fork by Eberly Farm in Stevens, PA, served with succulent, 12-hour roasted Savoy cabbage hearts; and Grass-Fed Lancaster County Hanger Steak with “baked potato,” oven-roasted in the soil in which it was grown with herbs and spices, for deep, earthy flavor. Dishes will range in price from $7 to $38.

Earlier: Chefs Named For Fork and Growlers

Chef Eli Kulp Drops New Menus at Fork