Fork & Wrench

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The owners of the new Fork & Wrench say they wanted to create a bar and restaurant “inspired by Old World workingman’s fare with global influences.” That translates to a farm-to-table, “nose-to-tail” approach to the menu, a vintage cocktail list that changes with the seasons and an interior design aesthetic with rustic and industrial accents. Much of the design and build-out was done by co-owner Andy Gruver, using reclaimed wood and architectural elements. Occupying the width of two original (now connected) rowhouses, the space is divided into a small barroom with three plush, comfy circular upholstered banquettes, two dining rooms on the first level, a larger dining room upstairs, and a garden dining space at the rear. Chef Sajin Renae (formerly of Vino Rosina) has conceived a small but hearty menu with entreés like a sous vide half chicken served with wilted greens and black-eyed peas, buttermilk cornbread with honey butter, a brined pork chop, rabbit pie and hanger steak. As you’re perusing the menu, order a jar of the white bean dip with roasted jalapeno relish, cilantro and roasted garlic with crudités to munch on, and if you go for brunch, try the rabbit and waffles. Open daily for dinner, and on weekends for brunch. 2322 Boston St., 443-759-9360, http://www.theforkandwrench.com

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