Sam Henzy

Our olive oil poached halibut with caramelized artichoke, sea succulents, and lemon verbena fumet is inspired by Chef Sam’s time in the San Francisco Bay Area. Each component is a small homage to his West Coast mentors and experiences along the way. Available for dinner.

If you know Chef @henzy____ , you know raw seafood is his passion. This fluke carpaccio is his perfect introduction to spring, drawn from the green, unripe elements of nature. Lightly cured fluke is pressed and served over English pea purée from Local Bound, finished with green almonds, pickled green strawberries, fermented kohlrabi, and magnolia blossoms sourced from Food Hedge, a Philadelphia-based farmer and forager providing chefs with rare locally grown ingredients, alongside a Calabrian chile and caper vinaigrette.

As we begin to unveil our spring menu, Chef Sam Henzy introduces one of the season’s newest dishes.   Pennsylvania lamb with green garbanzo falafel, tahini yogurt, harissa jus, and herb salad. Bold, vibrant, and layered with spring flavor.   Now on the menu.

We are thrilled to introduce our newest pasta as we begin rolling out the spring menu at Fork. Spring arrives softly on the plate first, and after months of planning, our chefs are turning the page. A new menu begins, guided by the season and all its freshness. We start with a celebration of peas with our Tortelli Piacentini filled with our own ricotta, sweet pea, and mint. Light, delicate, and unmistakably spring. Tortelli Piacentini originated in 14th century Emilia Romagna, created to honor the poet Petrarca. Each one defined by that painstaking braided fold and signature tail, a shape so precise it has become its own form of poetry.

Before your dish reaches the table, @henzy____ completes the final touches at the pass. Every plate, perfected.

Our black sea bass with citrus supremes, dill infused whey, and rye breadcrumbs. Available for dinner. ​

A classic delicacy: our veal sweetbread with kohlrabi, jimmy nardello peppers, and agrodolce.​ Crisp and golden on the exterior with a silky, custard-like center, sweetbreads are celebrated for their mild, buttery flavor and exceptional tenderness, reminiscent of delicate white-meat chicken.​ In simpler terms, the black-tie version of a chicken nugget.

Our @cvmllc Emmer flour Trottole, with braised pork ragu, torn basil, finished with a breadcrumb crunch — a simple yet elevated harmony of flavor.

We are thrilled to be hosting a special four-course dinner celebrating the release of Kevin Boehm’s (@kevinboehmboka ) memoir, The Bottomless Cup! Kevin—2018 James Beard Outstanding Restaurateur, co-founder of Chicago’s acclaimed Boka Restaurant Group, HSHG friend, and tireless entrepreneur—shares his story of self-discovery and finding happiness amid chaos. The evening will feature a communal, family-style dinner prepared by a powerhouse lineup of chefs: Lee Wolen | @leewolen (Boka, Allavita, GG’s Chicken Shop, Zarella) Michael Solomonov | @mikesolomonov (Zahav, Laser Wolf, K’far, Dizengoff, Jaffa Bar) Sam Henzy | @henzy____ (Fork) Eli Collins | @chefelicollins (a.kitchen) Kate Hughes | @its.a.dill.pickle (HSHG Pastry Chef) Throughout the evening, Kevin will share readings from The Bottomless Cup, offering guests a glimpse into the journey behind the book. The night will conclude with dessert and an intimate fireside chat between Kevin and Ellen, followed by audience Q&A. Expect an evening of connection, storytelling, and incredible food as we toast to Kevin and his remarkable journey. Each ticket includes a signed copy of the book, a four-course dinner, tax and gratuity. Beverages will be charged day of upon consumption. Please note that this will be a COMMUNAL dining experience. Tickets are now LIVE at the link in our bio!

Just like a quick dive at the shore before heading back to Philly. ✨ Our seared New Jersey diver scallops, with lamb merguez stuffed Jimmy Nardello, sweet corn, and Jimmy Nardello glaze.

We had an unforgettable evening with @henzy____ and the team from @out_inthefield on the stunning @voxvineti vineyard 🍇✨

Vol.31 Chef @henzy____ @forkrestaurant 📍 306 Market st, Philadelphia