Join us in welcoming new contributor Brooklynne Peters, who will be bringing a new voice to SideDish as the writer behind Tuesday Night Supper Club. (Yes, today is Monday; consider this a sneak peek.) For her first entry, she visited RedFork, the much-awaited venture from Chef Jeff Harris (CRAFT). Take it away, Brooklynne…
While the exterior of RedFork, Chef Jeff Harris’ modern, unassuming new restaurant, doesn’t exactly scream “fine dining,” the interior is cool and open with concrete floors, marble slab tables, a long, sleek bar, and sizable patio. The location, while not immediately desirable, is convenient to Knox-Henderson and Uptown, which meant that even during last weekend’s soft opening, which we attended as guests, couples and groups poured in right from the starting bell.
read more about RedFork…
The reason why is no secret: With a kitchen helmed by Chefs Jeff Harris (CRAFT), and Matt Balke, (York Street) the menu is bound to draw crowds.
“[We’re] just trying to do some unpretentious, well-executed food,” said Harris.
The menu boasts diverse (although not revolutionary) cheese board options with choices of Edwards Country Ham (Virginia), Caprino Royale Chevre (Waco, TX), Oli Salami Norcino, (Virginia), Speck (Italy), Veldhuizen Texas Gold Cheddar (Dublin, TX), La Quercia Coppa (Iowa), Pork Rilletes (In-House), Manchego Gran Valle (Spain), Pot of Foie Gras ($8 Supplement, In-house), Point Reyes Blue Cheese (California), Prairie Breeze (Iowa). (While delicious, it reminded this diner of a smaller version of the meat and cheese board from Fireside Pies.)
The ham and cheddar croquettes served with Romesco sauce—a perfect combination of crunchy and creamy, with a spicy undertone—stole the show.
The pork rilletes come in a tiny jar, alongside a jar of pickled veggies (a presentation that was slightly reminiscent of 7th-grade science-lab_. Its appearance, however, doesn’t diminish the winning combination of the pork and the wonderfully crispy accompaniments.
As for the main course, The Burger lives up to its name. Freshly ground and three-stories tall, the fresh meat is unimpeded by any special sauces or extras. Just the patty, onions, tomatoes, and lettuce, as well-made as a burger could be. For dessert, spring for the buttermilk panna cotta with farm-fresh berries.
Talk to server Kevin Trevino if you’re looking for a wine or beer recommendation; he hinted that a Rogue chipotle beer may be available by the end of this week. With Brian McCullough (Smoke) steering the cocktail program, you’ll know where to find us.
Editor’s note: This post has again been updated. The typos have been fixed. All is should be right with the world.
