If you’re a Harrisburg foodie, you’re in a very happy place right now.
For months, new (and excellent) restaurants have been opening, with even more on the way for early 2015.
The newest arrival categorizes itself as a wine bar/pizzeria, which doesn’t quite do it justice since it’s so much more than Pinot and pie.
The casual, yet gourmet, eatery, a short stroll from the state Capitol, takes the tapas trend and runs with it. Pizzas, pastas and small plates are all designed to be shared, making this hotspot a haven for socialization.
“Nick tries to bring different things to the city in terms of what we lack,” General Manager Josue Osorto said of his boss, Nick Laus.
Laus, who long has had his finger on the pulse of the restaurant scene in Harrisburg, also runs Home 231, Level 2, Café Fresco and Italian Pizza and Subs, which has been a fixture in the area since the 1970s.
The grand opening drew a large crowd to the restaurant, which can be described as cozy without feeling cramped. Wooden tables are placed a comfortable distance apart, providing diners with ample elbow room and allowing waiters to move about the space unimpeded.
Spherical glass chandeliers illuminate the elegant and tasteful décor, which is done in muted tones of tans and browns. Stainless steel appliances add a modern feel, and floor-to-ceiling windows bring the outside in.
The open pizza kitchen allows patrons seated at the marble bar to work up an appetite as they observe the chef putting the finishing touches on the pizzas and sliding them into the 850-degree oven for the perfect char.
Eight different pizza varieties are available, featuring toppings like fennel sausage and meatballs, along with vegetarian options like mushrooms and pistachio pesto.
Between bites, Chris Leavitt, who lives in Midtown, testified that the margherita pizza was excellent.
“It’s not the typical type of pizza you’ll find in this area,” he said. “The basil was extremely aromatic, the sauce had a nice balance, and you could tell the ingredients were very fresh.”
Leavitt’s friend, Ryan Riley, who joined Leavitt at the grand opening, agreed.
“One term that is overused, but not understated, is the value of the farm-to-table concept,” said Riley, a former president of Harrisburg Young Professionals. “They adhere to that concept, while succeeding in capturing an elegant taste.”
The two-sided menu also features salads and small plates, which many choose as starters. Diners can select from four types of salad and a seasonal vegetable plate or indulge in heartier fare like oven-roasted Brussels sprouts, homemade meatballs, eggplant Parmesan, or sweet Italian sausage with kale and cannellini beans, which Leavitt described as “damned tasty.”
Friends can mix and match cheeses such as gorgonzola and gouda with meats like sopressata and mortadella to create a custom plate to pair with their choice of wine.
Made-from-scratch pasta is available for those seeking something more substantial, and diners can cater to their cravings without breaking the calorie bank. Five selections range from the hearty pappardelle with pulled pork to the more nuanced shrimp fettucine with shaved asparagus, crushed tomatoes, basil and Parmesan.
When it comes to libations, there’s no shortage of choices. One full page of the menu is devoted to red wines, white wines, bottled beers and craft cocktails.
“We paid special attention to the cocktail menu, coming together as staff and developing our list through trial and error,” said Osorto.
Riley said his favorite was the mint julep, which exceeded his expectations.
“It was a phenomenal combination of flavors,” he said.
Other choices range from the dry blue cheese martini to the sweet berry basil gimlet, and each week the restaurant features a staff pick. To take advantage of seasonal fruit, sangrias and mojitos will change throughout the year so bartenders can work with the freshest ingredients available.
For those who want a more intimate experience, an upstairs space, which seats 22, is available for private parties, and more seating will be available outside when the weather warms up.
Riley, who witnessed the transformation of the space from an empty lot, said it has a “wow” factor to it.
“When you enter the restaurant, you feel like it’s on par with any of the high-end restaurants you’ll encounter in cities like Philadelphia,” he said. “The atmosphere is great and so is the service. I highly recommend it.”
Cork & Fork is located at 200 State St., Harrisburg. Hours are Monday to Thursday, 11 a.m. to 11 p.m. and Friday and Saturday, 11 a.m. to 1 a.m. For more information, call 717-234-8100 or visit the restaurant’s Facebook page.
Alex Hartzler, TheBurg’s publisher, is a partial owner of Cork & Fork.
