Friday, March 7, 2014

Restaurant Review: FORK AND KNIFE

Last November the Fork and Knife restaurant opened in Boca Raton offering “Modern, Comfort Foods” at 99 SE Meizner Boulevard (561-405-6542).

Barry, Joanne, C.Ron and this reviewer sampled 3 of the 7 appetizers offered. A lightly crisped lobster spring roll was with a fine filling, enhanced with a sweet chili dipping sauce. The Maryland crab cakes had an unusual mango chutney emulsion while the fried calamari was lightly battered, crispy and flavorful with a Thai chili peanut sauce. All three were superior in taste. Also available are filet tips, chicken lollipops, portabella mushrooms and a spinach/crab/artichoke dip.

The French onion soup was as fine as in a French bistro, the roma tomato bisque was a bit off in taste. Unfortunately, the matzo ball soup was bland dishwater with 2 tasteless matzo balls floating therein.

Of the 5 salads presented, “the Good Salad” was a treat with romaine feta, dried cherries, red onions and cashews in a sesame seed vinaigrette. Try it!

Chef Megan Weller offers a dozen entrees to consider. We had lobster truffle mac and cheese which was baked with a nice crispy onion and parmesan crust. Chef created a turkey meat loaf cupcake- delicious with a smashed potato “frosting” and a fine blanched spinach. We have had shrimp and grits before, this dish adds cheeses and crispy sausage to raise its taste level. Try the stuffed pepper trio – 3 different color peppers – one containing wild rice, another with spaghetti squash and the third with roasted red pepper hummus. Served with homemade baked pita chips, this is a tasty, colorful concoction.

Of the 9 sides listed, we tried the spaghetti squash, the grilled thin asparagus and liked them. A creamless creamed corn (Fork and Knife’s words) was so-so with a slightly odd flavor. Glazed carrots, 2 potato versions, a half salad, season green vegetable and a tasty toasted coconut/ginger brown rice can be had.

Our server, Ashley, presented a dessert menu of 6 delights – we sampled all. There is an ice cream sandwich-vanilla bean ice cream between chocolate chip cookies, fried mini apple pie wontons with cinnamon ice cream, a hot fudge cream puff, s’mores cake lollipops, a flourless warm chocolate lava cake and chocolate chip banana bread. All made in house and all nice size portions of rich flavor.

A complete range of beverages includes both regular and decaf cappuccinos and espressos. There are 16 signature cocktails plus a roster of 12 white wines and 11 red wines, available by both bottle and glass.

FYI- there is also a menu featuring a 10 oz signature burger, a turkey burger, black bean burger, hot dogs and fish/chips plus 6 versions of hand-cut fries. A kids menu offers 6 entrees plus 2 desserts.
There is a Saturday and Sunday brunch featuring 5 egg dishes, 8 signature dishes and more usual fare.

Fork and Knife is open 7 days. Monday through Thursday from 11AM to 10PM, Friday and Saturday from 8AM to 11PM and Sunday from 9AM to 3PM. Seating 175 inside and 80 outside- it is a pleasant place to dine- Go and Enjoy!

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