Fork, the Old City fine-dining staple from James Beard-nominated restaurateur Ellen Yin, turns 22 years old this week and it’s celebrating with a new menu from new chef Jeremy Hansen. This isn’t the first time Yin and co-owner Eli Kulp have made tweaks to the restaurant, but this time it’s becoming what they’re describing as a little more approachable.
Fork’s most recent executive chef, John Patterson, left in the spring to move to Vermont. Hansen came in at the end of the summer — he’s one of a handful of chefs to take on the role in Fork’s two decades.
Hansen made a name for himself at restaurants in Spokane, Washington, he owned with his wife, Kate. He was in New York City over the summer helping open tasting-menu-only restaurant Luthun when a headhunter contacted him about filling Patterson’s position.
From the beginning, Fork has had an eye toward sustainability and local sourcing. Hansen shares that mindset, the restaurant says, and, like Yin, wants to move toward zero food waste.
To keep up with dining trends, they say they’re also moving away from formal and fussy dishes in favor of something more approachable — though Hansen’s first new menu as Fork’s chef still looks pretty intricate. It’s definitely in season. The burrata comes with delicata squash, gochujang, apples and pistachios. Duck agnolotti has pumpkin, rosemary, ricotta, and pear, and the Wagyu beef is done with malted rye, strawberry chipotle, and parsnip.
Hansen plans to update the menu often. Check out the current one here.