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“What Red Hook needed was a place with an accessible menu that neighborhood folks could rely on and bridge and tunnel folks (that’s you, Manhattanites) could use as an anchor for a night out in the neighborhood. What Red Hook needed, it turns out, was the Good Fork.”
“Since it opened in March, the Good Fork, in the Red Hook section of Brooklyn, has become one of those restaurants that inspire passionate devotion in its fans, who essentially double as evangelists.”
“The Good Fork opened quietly late last month, but felt, at a recent dinner, 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 is in the works). It has personality and warmth, just like the eclectic food that comes out of the quasi-open kitchen.”
“The food is as inviting as the atmosphere, with standout appetizers from around the world?homemade pork-and-chive dumplings, plump and greaseless; a meaty crab cake, its dryness ameliorated by a lively chili aioli; tempura zucchini blossoms that are airy and crisp, despite being stuffed with Manchego cheese.”
Sohui Kim, chef and co-owner of The Good Fork, recipe for Steak and Eggs Korean Style was featured in the September 2007 issue of Bon Appétit Magazine.
“No staff I’ve encountered is quite like the one at The Good Fork, located in exquisitely downscale Red Hook and my favorite of the new Brooklyn restaurants.”
“With an interior that’s heavy on woodwork and light on frills, Red Hook’s The Good Fork echoes the working-class shipyard neighborhood just outside its doors. But looks can be deceiving; this is the most polished food I have had in ages. The menu varies but always includes light pastas and dishes with an Asian flair, a nod to chef Sohui Kim’s Korean heritage. The Good Fork also has an impressive drink selection.”
“The menu at this homey Red Hook restaurant has a little something for everyone: you can get a textbook roasted chicken, a serious pub burger, homemade pork dumplings, Korean-style steak and eggs, or a Peking duck leg, if you like.”
“At The Good Fork in Red Hook, chef Sohui Kim mainlines that variety and vitality. Just don’t call it fusion! After being shut down for months in the wake of Hurricane Sandy, The Good Fork was one of the first Red Hook restaurants to reopen, just last month. We stopped by to … try her bacon-wrapped pork tenderloin with rice grits, spinach, and gochujang curry sauce — a classic Good Fork dish that combines elements of old-fashioned comfort, heirloom Southern, south-Asian curry and Korean spice — a dish that’s also, may we suggest, quintessentially New York.”
Three-time James Beard Award winner Leonard Lopate has invited the restaurateurs behind some of the city’s hottest spots to learn the secrets behind their successes and talk about what it’s like to battle your way to the top in this seriously competitive business. The conversation included Eddie Huang (Baohaus), Ed Schoenfeld (Red Farm), Sohui Kim (The Good Fork), and Brandon Hoy (Roberta’s) as they compare notes. Then, enjoy a cooking demo featuring one of their signature dishes.