On Sunday, there will be a changing of the guard in the kitchen at Fork Restaurant. After eight successful years, Chef Thien Ngo officially hands the reins over to former Striped Bass Executive Chef Terence Feury.
Feury has two weeks to get used to his new gig before he is tested by the night restaurants dread all year long… Valentine's Day. He has wasted no time in making it clear to Fork fans that he remains committed to the high level of his predecessor by putting out a special $60 prix-fixe menu for the night that includes a house smoked salmon "beggar's purse," homemade duck ravioli with currants and chestnuts, wild salmon with lemon-chive nage and rack of lamb.
From the dishes on his menu, it's obvious Chef Feury has the chops to commandeer the kitchen at one of Philadelphia's beloved restaurants. The news (and menu) is out, so make reservations early!
