In its 22-year history, Ellen Yin’s Fork has regularly reinvented itself. Last fall, Jeremy Hansen replaced John Patterson as executive chef. The Spokane, Washington, native has earned a James Beard Foundation semifinalist nod for his sustainable, creative cooking at Santé Restaurant and Charcuterie, Common Crumb Artisan Bakery and Inland Pacific Kitchen. What doesn’t change with the chef at Fork is its commitment to working with local producers, farmers and artisans to create elegant meals. That means that the menu changes regularly, but recently has featured a massive 10-ounce tiger prawn as well as salmon tartare topped with a delicate and crunchy squid ink tuile.
FORK
306 Market St.
forkrestaurant.com
