Scroll down for Morning Fork’s Easter Sunday brunch prospectus.
In the beginning (2017) there was Fork & Barrel, and then a sibling arrived in 2020 when Morning Fork opened a short distance away. Now the two concepts are merging under one roof at Morning Fork’s current 1722 Frankfort Avenue location.
In an information release, chef Geoffrey Heyde (owner of the restaurants with his wife Emily) explained their rationale for the unification.
“Since we opened Morning Fork in 2020, we’ve fallen in love with the space and all the opportunities it offers us. While both Morning Fork and Fork & Barrel concepts will still exist, we’ve made the decision to move both our restaurants to this location. We’ll be offering all the same food and hospitality, all under one roof.”
Fork & Barrel serves “upscale American cuisine” for dinner, and Morning Fork offers “the ultimate brunch experience.” Both restaurants focus on providing gathering spaces, local ingredients, craft cocktails and “unmistakable Southern hospitality.”
The new Forking era begins tomorrow (Friday 8 April).
Morning Fork is open for breakfast and lunch from 7 a.m. to 3 p.m. Wednesday through Sunday and Fork & Barrel for dinner Tuesday through Saturday from 5 to 9 p.m. The bar will be open from 3 to 5 p.m. Wednesday through Saturday offering small plates and a happy hour menu.
We’ve also received notice of Morning Fork’s Easter brunch plans.
Morning Fork will be serving signature classics for brunch on Easter Sunday (April 17) from 7 a.m. to 3 p.m. Some of their fan favorite menu items include giant homemade cinnamon rolls, red velvet pancakes, Short Rib Benedict and Leige Waffles. Brunch cocktails include $3 Mimosas and $7 Bloody Marys, while a wide selection of beverages including juices, cappuccinos, hot and cold teas or warm hot chocolate with marshmallows will be available. Visit Open Table to make a reservation or call (502)-830-9500.
More information is available at www.bethefork.com.
