Photo by Waxman Photography.
It’s been said that you can’t get too much of a good thing.
So, when the word spread that Cork & Fork was opening on the West Shore, customers like Craig Nye were excited to hear the news. Nye, who frequents the original Harrisburg restaurant, lives just a mile away from the second incarnation, known as Cork & Fork Osteria.
“I love the atmosphere of the Harrisburg location and really look forward to trying the new restaurant,” he said.
Owner Nick Laus said it was an idea whose time had come.
“Ever since I’ve been in business, people have been asking why I’ve never opened on the West Shore,” he said.
You could say that the “seasoned” restaurateur cut his teeth on pizza crust.
“I grew up in the pizza industry and worked for an organization called Luca Pizza, where I had really good teachers,” said Laus, adding that part of the education involved adopting a good work ethic.
That paid off with the success of his first business venture, Italian Pizza & Subs in Swatara Township. The popularity of the restaurant inspired Laus to dream even bigger, and soon plans were afoot to bring a slice of the big city to the Harrisburg area.
“Being in this industry, you work a lot of hours,” he said. “When I had a day off, I would drive to Philadelphia or Baltimore to treat myself to dinner and would wonder why we couldn’t have similar places here.”
And so it began. Laus’ entrepreneurial instincts kicked in, and he began opening them, one by one, each with a different concept. Places like Home 231, South Philly Hoagies, Café Fresco, Burger Yum and Cork & Fork were all well received, and the last one just earned an encore.
Looks Beautiful
Customers who visit the new West Shore location will recognize a décor comparable to that on the East Shore, from the custom-blown spherical glass chandeliers imported from Germany to the open kitchen, marble bar, rich dark woods, attractive wrought-iron fencing and floor-to-ceiling windows that bring the outside in.
“We mirrored the décor from downtown,” said Laus, adding that part of his passion is restaurant decor. “It’s almost like having a canvas, and it’s gratifying when, in the end, it works and looks beautiful.”
As for the menu, that too was carried over from the Harrisburg location and features small plates, meats and cheeses, pasta, salads and dessert.
“The whole concept revolves around ordering small plates and having conversation,” said Laus.
A perennial Cork & Fork favorite is the pizza, which is unique to the area.
“We use special flour and cook them at an 860-degree temperature in an Earthstone oven, which results in a nice char,” Laus said.
Those who have yet to experience a Laus pizza may get hooked, according to customer Vince Calamia.
“The unique combinations are fantastic,” said the Harrisburg resident, who recommends the asparagus pizza.
That may not sound mouthwatering—that is, until you learn that shaved asparagus is just part of the equation. When you pair the earthy vegetable with an Italian cured meat made from pig jowl called guanciale and top that with truffle oil and bianca sauce, you get a to-die-for combination. Calamia, who has an office in Camp Hill, said he is looking forward to treating his clients to meals at the convenient, new location.
As for Nye’s favorite dish, he has a hard time choosing just one, so he makes several recommendations, such as the meatballs made with veal, beef and ricotta, the salads and the homemade pasta.
“I like that you can order several things and not be stuffed,” said Nye, who also speaks highly of the service.
Pat on the Back
Those who enjoy an adult beverage with their food will be glad to know that lead bartender Tommy McGrath is dedicated to crafting the perfect cocktail.
“We use fresh ingredients and take our cues from what’s going on in the New York and D.C. cocktail bars,” he said. “I travel a lot and get to see what bigger cities do and what’s working well for them.”
The libation menu changes seasonally, and wines are offered by the bottle or glass in a range of prices for a variety of budgets.
Verella Pierre, a Harrisburg resident, is also a fan of Cork & Fork, not only for the food, but also for the socialization.
“I like that you can get together with a group and split small plates,” said Pierre, who recommends the roasted Brussels sprouts, the buffalo chicken meatballs and the margherita pizza.
Pierre predicted that Laus’ reputation for serving good, quality food, paired with his attention to consistency, will ensure his success on the West Shore.
Laus said the 4,200-square-foot restaurant, which has been 10 months in the making, has been highly anticipated by people in the region, so it’s nice to finally open.
“It’s not just another chain restaurant,” he said “When Italian people come here and compliment the gnocchi, or the sauce, it’s a big pat on the back.”
Cork & Fork Osteria is located at 4434 Carlisle Pike, Camp Hill. To learn more, call 717-317-9366, or visit www.corkandfork.us or the Facebook page.
Author: Stephanie Kalina-Metzger
