Fork & Coin describes itself as an American izakaya, bringing shareable, Asian-influenced plates to a Portage Park bar and dining room. Chef Drake, the restaurant's founder and executive chef, built the concept out of a run of pop-ups before opening the permanent public house on North Central Avenue.
The dinner menu runs from snack-sized shares like Karaage Chicken and Five Spice Chicharrones with pork belly and lime crema up to larger plates: a 12oz bone-in Brined Pork Chop with house curry, Miso Cod with charred cabbage and yuzu, and a Koji Hanger Steak served with farro, carrots, and mushroom. Weekend brunch adds dishes like Shaken Steak & Eggs, built on Brass Family Farms sirloin. Everything is made from scratch, with named-farm sourcing and neighborhood partnerships built into the kitchen's approach.
Beyond nightly service, Fork & Coin runs a ticketed Supper Club — an omakase-style tasting format with rotating menus, set apart from the regular walk-in bar and dinner service.
The dinner menu runs from snack-sized shares like Karaage Chicken and Five Spice Chicharrones with pork belly and lime crema up to larger plates: a 12oz bone-in Brined Pork Chop with house curry, Miso Cod with charred cabbage and yuzu, and a Koji Hanger Steak served with farro, carrots, and mushroom. Weekend brunch adds dishes like Shaken Steak & Eggs, built on Brass Family Farms sirloin. Everything is made from scratch, with named-farm sourcing and neighborhood partnerships built into the kitchen's approach.
Beyond nightly service, Fork & Coin runs a ticketed Supper Club — an omakase-style tasting format with rotating menus, set apart from the regular walk-in bar and dinner service.