Whats a chef to do after wooing the Inkys Craig LaBan with a menu full of four bell potential? Aim lower? On the surface thats what Forks Eli Kulp appears to be doing with the roll out of, get this, chicken nuggets! But hold on a second. These nugs arent the usual mystery meat pressed and stamped in a factory. Rather Kulps crispy morsels of chicken are made in house, and with served spicy mustard and agrodolce. Its just one of a handful of snacks hes come up for the restaurants new bar menu. Its joined by Caputo Brothers stracciatella toasts with charred and pickled eggplant; smoked trout caviar with dilled cucumbers and bagel chips; and raw bar plates that include seasonal oysters, surf clams, and Nantucket Bay scallops. And the snacks arent all thats new at the bar.
Forks longtime bar manager, Guy Smith, recently revamped the cocktail offerings, too. Bubbly options include Aperol with orange bitters and sparkling wine; Cynar with Domaine de Canton ginger liqueur, celery water, verjus and sparkling wine; and Martini Bianco with Lillet White, peach bitters and club soda. Citrus-based concoctions like an Earl Grey-infused gin with dry vermouth, thyme syrup and lemon zest; and Bourbon with Fernet Branca, mint, grapefruit and Peychauds bitters are also new. As are Spirituous selections like Armagnac with cassis, dry vermouth, bitters and Pernod rinse; and Scotch with Drambuie, Campari, rhubarb bitters and burnt orange. You'll be hard pressed to find anything like those libations at Mickey D's.