Fork & Wrench Review

To Our Readers,

We thank you for your patience as the 2 Soul Sisters took a break mid way through 2013.  We are back with a vengeance in 2014 and look forward to bringing you many new restaurants reviews.  Don’t forget to let us know if there is a restaurant you want us to try out for you.  We will dine and let you know what we think.  Enjoy the 1^st review of 2014!

FORK AND WRENCH

2322 Boston St.

Baltimore, MD 21224

443.759.9360

    Fork and Wrench is located in Canton, not far from Canton Can Company. It is easily identified by the red F&W on the corner of the brownstone.  As you walk up to the building, if you look up, you can see right into the upstairs dining room, as there are no curtains or blinds obscuring your vision, and see the people dining there.   As you enter the building you are greeted with a stairway. A hostess desk is situated beside the staircase.  A bar takes up the left wall while the right is taken up by tables and chairs. The website states that they, “designed and hand built the interior space with the goal of evoking the 20’s, 30’s and 40’s working classes. There are hints of a workshop, a linen factory line, a pharmacy, a college science lab, and a savings and loan office scattered thru out the rooms, balconies and courtyards of the space.”  This is a great description of the feeling of the space and I could not have said it better myself, so I decided not to try. J  The floor plan is completely open, giving a lofty and sophisticated but also grunge, industrial feel.  The color scheme is dark and light gray, and black interspersed with exposed brick.  Every level has different seating, and there were many different levels.  We actually felt bad for the wait staff as they have to climb many intricate staircases with heavy trays. 

    The service was very good. Our waiter was very friendly and engaging as well as being very knowledgeable about the restaurant and the menu. As happens in many high end restaurants we were given a complimentary “gift” from the kitchen, otherwise known as “amuse bouche.”  This was a nice touch and consisted of a minced chicken and cheese croquette served with a sort of spiced, honey –mustard dipping sauce that was very tasty.  What stood out the most to us about the chefs skills were his ability to create these unbelievably flavorful broths/sauces that were light, clear and refreshing.  Reduction sauces are all the rage right now however this chef seemed to pride himself on minimalism when it comes to his sauces.  We enjoyed them very much. 

Parking is as anyone who spends any time in Canton knows, challenging; street parking only. This is a great place to bring family, friends, business associates or a romantic interest.  The cost of this meal was in the moderate to high rage.  Plan to spend $30-$60 dollars per person.  Overall we give Fork & Wrench ♪♪♪. 

TRUMPET CARPACCIO

This Carpaccio made from trumpet mushrooms, and artichokes, had a grilled, smoky flavor; and a silky, tender texture. It was accompanied by a loose, clear broth which added a briny and lemony flavor with a touch of anise.  This dish was by turns sweet, salty and tart. 

HAMACHI CRUDO

This dish was composed of the sweetness of Uni, the fishiness of Hamachi, and the heat of wasabi and pickled peppers. This dish was done in a sort of vinaigrette style with a sort of sourness to it, which sounds bad but really isn’t. This chef is actually a whiz with sour and loose, light and clear broths are his specialty, sort of reminiscent of the chef at Fleet Street kitchen.

KALE SALAD

This is not the first kale salad that we have encountered but I must admit it is one of the best. The kale was cooked perfectly al dente. The pine nuts added an earthy, warm undertone.  Squash was sweet and firm. Pears were wonderfully poached.  Golden raisins added more sweetness.  This dish was equal parts savory and sweet and was served room temperature like all the other dishes. 

LOBSTER

Slightly sweet, very tender lobster was accompanied by smoky, spicy chorizo. The chorizo was included in a ragu of chorizo, tomato and pork. While the olive tapenade was a bit overpowering; a peach, sambal; a tangy, spicy chili based sauce/relish, like a sriracha, was a wonderful addition.

SMOKED DUCK

This duck had a texture unlike any we have had before. Though it was incredibly tender, it was almost too much so, almost to the point of being creamy. It was sort of like eating a cross between liver and sweetbreads, both of which I like and Melissa does not. Regardless of this difference, we agree that this was a bit disconcerting and could have been done without. Shredded, fried Brussels sprouts were bitter and crunchy. Roasted pear with sesame, and mustard seeds added a sweetness and tartness.  Sun chokes with minced duck as well as cannelloni stuffed with minced duck accompanied the duck. The duck filled cannelloni was a very tasty part of the dish.