Editor’s Note: Chef Seth Arnold left Fork & Ale in July 2019 for a position at Terrain Cafe in Devon.
One of the hardest things about doing weekly Berks County Eats blogs is not being able to return to the restaurants that we have enjoyed.
In March 2017, we made our first visit to Fork & Ale – the new gastropub that had opened in the former Tim’s Ugly Mug outside Douglassville just a few months before. We had enjoyed everything we had, especially their take on poutine, but we had no real motivation to return with so many restaurants left to visit.
Then a new chef arrived on the scene.
Chef Seth Arnold started at Fork & Ale at the end of May. By mid-summer, he was tagging @BerksCountyEats on every Instagram post. At the end of July, he sent me a direct message, introducing himself and inviting me out to the restaurant for a visit.
Over the next weeks and months, Fork & Ale was always in the back of my mind and at the top of my Instagram feed. Finally, Julie and I made plans for a date night. We found a babysitter for Jakob and headed east for dinner on a Saturday evening in early December.
We arrived around 5 p.m., beating the dinner crowd and taking a table for two. Fork & Ale does not take reservations so we wanted to make sure we had a seat, not knowing how full it would get by night’s end. The dining room looks exactly as we remembered with painted brick walls, Edison bulbs hanging from the ceiling and reclaimed wood furniture.
One thing I learned through Instagram is that the chef loves introducing creative specials every night. On the specials menu during our visit was an appetizer we had to try – uova da raviolo – egg yolk ravioli.
The pasta pouches were filled with herbed ricotta and egg yolk, topped with smoked bacon, rainbow chard, purple cauliflower and a sage butter sauce.
Eating it was quite the experience. Pressing into the ravioli, the egg yolk began pouring out, mixing with the sage butter sauce on the plate. It added a completely different dimension to the dish that I enjoyed. And with the savory bacon and slightly bitter chard, it was full of flavor.
The main menu has completely evolved in the 20 months since our last visit (no more poutine). The only common item between the two menus being the Fork & Ale Burger. One new dish that caught my attention was the Moroccan chicken.
The dish featured confit chicken served over house-made Fettuccini with golden raisins, bell pepper, arugula, crispy chickpeas, Marcona almonds and a Moroccan-spiced butter sauce.
I absolutely loved it. It was one of the most flavorful dishes that I have had in a long time. The sauce was incredible (for the record, I still have no idea what spices constitute “Moroccan spice”), and there were little surprises throughout. The chickpeas added needed crunch to the plate while the raisins were little bursts of sweetness throughout. I can’t say enough good things about it, and neither could Julie when she had the leftovers a few days later.
For her meal, she went with the warm Brussels sprouts salad. The waitress recommended adding the grilled shrimp (grilled chicken was also an option) and Julie was glad for it.
The composition was interesting – the sprouts were shaved like cabbage and drizzled with balsamic, always a good pairing. The fatty pork belly was a great addition and made it a truly savory dish. All in all, it was well done.
Being a date night, dessert was almost mandatory. There were two dessert options the night of our visit, a crème brulee that sounded delightful and our selection, the butterscotch lava cake.
Many places will do a chocolate lava cake – chocolate cake with a melted chocolate center. The butterscotch version was similar with a melted butterscotch center that was topped with housemade whipped cream.
Neither of us are big butterscotch fans but it sounded too good to pass up, and it more than lived up to our expectations. The cake was dense but flavorful and the filling was perfect. It was sweet but not too sweet, buttery but not overpowering. It was the perfect ending to a perfect meal, one of the best meals we have had in many months.
Our total bill for the evening (one unsweetened iced tea included) was around $60. It was a bit of a splurge for us, but with both an appetizer and dessert, it felt like a fair price for an exceptional dinner.
If you haven’t been to Fork & Ale in the two years since it’s been open, or if you haven’t been there since Chef Arnold arrived in May, do yourself a favor and make the trip.
I know we will be back sooner than later.
Service: Very Good
Ambiance: Very Good
Fork & Ale
1281 E. Main St
Douglassville, PA 19518
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