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The Good Fork

Critic's Pick Critics' Pick

391 Van Brunt St., Brooklyn, NY 11231 40.676001 -74.014412
nr. Coffey St.  See Map | Subway Directions Hopstop Popup
718-643-6636 Send to Phone

  • Cuisine: American Nouveau, Korean
  • Price Range: $$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    9 out of 10

      |  

    8 Reviews | Write a Review

Photo by Elliot Black

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Official Website

goodfork.com

Hours

Tue-Fri, 5:30pm-10:30pm; Sat, 10am-3pm and 5:30pm-10:30pm; Sun, 10am-3pm and 5:30pm-10pm; Mon, closed

Nearby Subway Stops

F, G at Smith-9th Sts.

Directions

F, G to Smith-9th Sts., then take B77 bus to Van Dyke and Van Brunt Sts.

Prices

$11-$20

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Hot Spot
  • Outdoor Dining
  • Take-Out

Alcohol

  • Full Bar

Reservations

Recommended

Profile

Van Brunt Street is an unlikely restaurant row. This despite, as Red Hook boosters will have you know, the idiosyncratic charm of 360, the retro-chic appeal of Baked, and the engaging beverage bounty at LeNell's, the local liquor "boutique." But little by little, it's getting there, and The Good Fork makes one of the neighborhood's strongest culinary impressions yet. The restaurant opened quietly in March 2006, but felt, at a dinner shortly thereafter, already warmly embraced by a grateful (as well as noisy, and maybe slightly drunken) local crowd. Built and operated by carpenter-actor Ben Schneider and his wife, Sohui Kim, who's cooked at Annisa, Blue Hill, and the Sony Club, the Good Fork feels homespun, with mini-booths and a vaguely nautical curved-wood ceiling (a garden recently opened). It has personality and warmth, just like the eclectic food that comes out of the quasi-open kitchen: Pork and chive dumplings feature a superbly delicate dough wrapper and a vibrant dipping sauce. Vegetarian diners will appreciate the concessions made to them by the short, Asian-accented menu, which offers alternate versions of dishes like "steak and eggs" Korean style (the Korean-American Kim happily substitutes tahini-slathered tofu), served with savory kimchee rice. She uses produce from the local farm (yes, Red Hook has a local farm) to stuff her ravioli. And she proudly offers Steve's Key-lime pie, another local specialty, for dessert—a community-building gesture, sure, but also a wise confectionery choice.

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