High Street on Market (308 Market St.), the reincarnation of Fork etc. is opening next week and Meal Ticket had a chance to chat with chef Eli Kulp about his plans for the new, high concept breakfast lunch and dinner spot.
The space has been totally evamped with an open kitchen and bar and is going to be serving breakfast and lunch beginning next week and family-style dinners on October 1st.
Bread is the word at High Street on Market. Kulp brought on Alex Bois, a former Sullivan Street baker with a background in bio chem to head up the program. Together they taking a New American approach to baking, sourcing local grains from places like Doylestown's Castle Valley Mill and Anneville's Daisy Mills. We got a sneak peek at some of the breads coming out of Fork's newly minted bread room - a potato bread made with Amish flour, a buckwheat cherry loaf and an ancient grain loaf made with rye, malt, emmer, toasted oats and quinoa.
Kulp is also focusing heavily on fermentation, making peanut miso, brewing his own vinegars, lacto fermenting gherkins and experimenting with nut-based cheeses.
Dinners are going to be served family-style and while Kulp isn't leaking the menu just yet, he sees High Street on Market as a lively alternative to Fork and dinners there will be a fly-by-the-seat-of-your-pants affairs.
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