Fork has operated in Old City Philadelphia since 1997, one of the restaurants credited with pushing the city's farm-to-table dining forward early on. It's the flagship of Ellen Yin and High Street Hospitality Group, and the menu still leans on Mid-Atlantic farmers and producers for its seasonal direction.
Chef Sam Henzy runs the kitchen today. His Tour de Fork is a prix fixe built around a starter, pasta, entrée, and dessert, meant as a guided run through what the kitchen is working with that season. Outside of that, the regular menu covers dinner, weekday lunch, and weekend brunch, with bread service, oysters, polenta, and lamb turning up often in what diners order.
The James Beard Foundation has recognized Fork repeatedly over the years — Outstanding Restaurant semifinalist honors in 2014, 2015, and 2016, a Best Chef finalist nod in 2016, and a Best Chef semifinalist recognition in 2010. More recently, StarChefs named a member of Fork's team to its 2024 Rising Stars class in Philadelphia, and Philadelphia Magazine included the restaurant on its 2025 best-of list. The Infatuation has scored it 8.8 out of 10.
Chef Sam Henzy runs the kitchen today. His Tour de Fork is a prix fixe built around a starter, pasta, entrée, and dessert, meant as a guided run through what the kitchen is working with that season. Outside of that, the regular menu covers dinner, weekday lunch, and weekend brunch, with bread service, oysters, polenta, and lamb turning up often in what diners order.
The James Beard Foundation has recognized Fork repeatedly over the years — Outstanding Restaurant semifinalist honors in 2014, 2015, and 2016, a Best Chef finalist nod in 2016, and a Best Chef semifinalist recognition in 2010. More recently, StarChefs named a member of Fork's team to its 2024 Rising Stars class in Philadelphia, and Philadelphia Magazine included the restaurant on its 2025 best-of list. The Infatuation has scored it 8.8 out of 10.