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Specialties
The Fork and Cork Grill is Kitchener’s answer to a unique casual dining experience, featuring scratch cooking, local organic ingredients, local craft beer and endless Ontario wine. At Fork & Cork, we’re dedicated to providing an incredible dining experience. Our philosophy is that great cooking starts with great ingredients, and our chef tweaks the menu daily to showcase Ontario foods in their prime. Our signatures include a braised beef stuffed burger, handmade double-stuffed ravioli, thin crust «pizza Romagna», seasonal vegetable salads, and a craft charcuterie board. Our bar offers a rotating selection of local craft brews, Ontario wines, and an exciting mix of classic and modern cocktails.
Enjoy your stay whether in our spacious dining area or our outdoor patio for the warmer months. We also have a few TV’s that play all the big sporting events. It’s a taste of the good life without breaking the bank. Sometimes you need to sit back and enjoy the finer things, such as locally sourced produce and regionally brewed craft beer and wine. The Fork and Fork experience is one that you’ll lean on returning for. And we’d love for you to join us soon!
History
Established in 2015.
Fork and Cork Grill is a new restaurant in Kitchener focusing on locally sourced ingredients, craft beer, and wine. Our philosophy is that great cooking starts with great ingredients, and our chef tweaks the menu daily to showcase Ontario foods in their prime. We look forward to you joining us soon for an exceptional dining experience.
Meet the Manager
Eric N.
Manager
Eric Neaves, Executive Chef, has spent his career cooking in restaurants devoted to the «Farm to Table» and «Nose to Tail» concepts. A graduate of the Stratford Chefs School, Eric has made a habit of training with the best. This included time at London’s acclaimed «The Only on King», Toronto’s «Marben» and at Rob Gentile’s award winning «BUCA», where he refined his skills and passion for all things Italian. Eric’s training in classic French and Italian techniques has given him real respect for old world traditions, seen especially in his pastas, cured meats, cheeses, breads and pastries. What continues to inspire him from day to day, however, is the bounty that South-Western Ontario’s farmers and craft food producers have to offer.