Fork Restaurant, Philadelphia chilled corn soup with poblano and watermelon black bass crudo with cherries and green coriander melon with sumac ricotta sea scallop and squid with roasted carrot, tahini, and oat tabbouleh lemon curd with blueberry, dill, and buckwheat Share this: Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook Like Loading...
Erik Travels 