Sonji C.
Yelp
I came to Silver Fork as a solo date night while in the area on vacation. At once I was seated and watched a man behind the bar shake up drinks with vigor and grace, as I nestled into my chair and made friends with the menu. I was pleasantly surprised by the diverse selections on the menu from appetizers, cocktails, entrees, and desserts.
After some long consideration and chats with the bartender I placed my order for the evening and nestled into my chair. The bartender suggested the Siren Song cocktail (which I happened to be eyeing), one of Silver Fork's signature drinks. Crafted with tequila, creme de violette, lemon, egg whites, Wolfpeach, and magical mermaid dust (dried rose petals and sea salt). I watched as the bartender poured the purple liquor, layered the egg whites, and shook the mermaid dust onto the center of my violet drink. On the first sip I was taken aback with many thoughts: "It is herbal yet salty yet floral yet sweet," I kept sipping and discovering new tastes. That the foamy top (egg whites) were perfectly smooth with microbubbles and evoked a sense of the sea. The addition of creme de violette not only added the floral notes but a delightful lavender hue that was impossible to not keep staring at. Salty notes of the mermaid dust tickled my nose, adding an unexpected variation to the experience of the Siren Song.
Not soon after sipping on my amethyst colored beverage, out came a dazzling food runner with an equally dazzling dish.
Crusty bread reaching the sky, puffed souffle, and an itty-bitty dish with a mauve jam. This was the all-popular Goat Cheese Souffle With Chutney & Homemade Melba Toast. I broke the thin shell top of the souffle to reveal a whipped goat cheese center steaming up with scents of tartness from the goat milk and cheesiness. I spread the souffle onto the Melba toast alongside the fig chutney. Sweet, tart, fruity, and savory flavors danced over my taste buds as a jazzy tone floated through the air. Before long it was gone and I sipped on my cocktail while people watching, as couples cheered and families shared meals.
The food runner appeared in a blink of the eye with my entree: a savory Mushroom Strudel. When ordering I wasn't too sure what a strudel actually was but the bartender explained it was a puff pastry with a filling inside, and this time around it happened to be a mushroom filling with lion's mane, shiitake, and other locally grown mushrooms from Vermont. It was the special of the evening so I had to order it and once I took my first bite I was glad I did. The strudel was flakey and deliciously buttery, while the mushrooms added a mouthwatering umami flavor that was just as (if not more) savory as meat. Alongside the strudel was a bed of mash potatoes and green beans for a nice balance to the starch forward dish along with a full bodied sauce to tie all the elements together. As a massive fan of mushrooms this dish is something that could easily make me a vegetarian if I could eat this all the time!
Onto the sweet finale: Caribbean Bread Pudding Souffle, that I had to order thirty minutes in advance so the kitchen would have time to prepare it! When it was brought to me I audibly gasped which the food runner replied with: "That's a fantastic reaction!" I simply was in awe of the presentation: the aroma of spicy cinnamon floating into my nose, caramelized bananas and a sprinkle of sliced almonds that looked like stars. Accompanying the dessert was a Coconut Creme Anglaise in a real coconut! I scooped some of the souffle onto a dish since a puff of steam escaped the souffle when I started digging in. I drizzled the coconut creme and took my first bite. A heavenly experience that was gooey and sticky thanks to the bananas, raisins to add that classic sweetness and the toasted sliced almonds for phenomenal texture. A slice of pure indulgence and I could not finish it all. Silver Fork is made for those wanting to dip their toes (or shall I say bread) into gastronomy and fine dining while still feeling approachable. You'll be ready to make your next RSVP by the time you leave the restaurant!
