Time to dig in at Fork

Not every waitress you meet knows which farm your vegetables come from. But then again, our waitress Debora turned out to be not an average waitress.

As our evening progressed at Fork, we were many times pleasantly surprised at how knowledgeable and helpful she was. In fact, everyone should have a meal at Fork at least once to see what it is like to be properly served at a restaurant instead of just getting the occasional drink refill.

After some preliminary research into the restaurant, I still didn't have much of a clue as to what its specialty was. Hoping to try a trademark dish, I asked Debora what she recommended. It turns out its cuisine changes daily so there was no one course that was a signature dish.

However, she was able to describe every selection. Her suggestion for the fresh bay scallop ceviche was a bold choice, just as I had requested. This cold appetizer was beautifully served on shells in a bed of ice. Each one was a mouthful of flavor, due to its fennel and poblano pepper salsa.

It was a very light appetizer, so I would recommend the prosciutto de parma, aside watercress salad, for those with healthier appetites. The grilled figs stuffed with stilton and walnuts that were served with the salad had a very warm, harvest-time taste to them that went perfectly with the crisp autumn evening. It was truly a dish that fit the season.

For the main course, I chose the pan-seared sesame crusted Ahi tuna, while my companion who is not a fan of seafood went with the pan-roasted herb-rubbed pork chop. Not being a big fish eater myself, I was unsure how to order the tuna. After learning that it was sushi-quality meat, I was convinced to order it medium rare.

Knowing my skepticism over such a rare tuna steak, Debora let me try a bite of it to see if it was to my liking. I must say that if you are a sushi fan, go for the medium rare. I, however, needed mine done a bit longer, and I was graciously accommodated. It was a perfectly done tuna steak in the end, and the seasoning that blackened the outside of it was superb.

My friend's pork chop was equally well prepared. I am not used to eating pork at such an upscale place, but with its emphasis on new American cuisine, it was a good choice for the restaurant. The potatoes served with them were buttery and sweet at the same time.

I must recommend ordering a side of yucca frites -- very thin and crispy fries. Though the fries themselves were not anything special, I was blown away by the aioli dipping sauce they were served with. The creamy, garlic spread mixed beautifully with the slightly sweet taste of the fries.

We finished the meal by splitting a bourbon pecan tart and a baked apple in crispy filo. The pecan tart was not too notable. The apple was wonderful, though. It was stuffed with a sweetened cream cheese that was the perfect compliment for the cinnamon spiced apple. It was a wonderful modern spin on the idea of warm apple pie.

All in all, it was a fantastic meal in the warmly-lit restaurant. For the service alone, I would go there again. Add to it new and delicious selections daily and Fork has found itself a winning combination.

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