Last evening we were treated to an exclusive special look at RedFork the new Jeff Harris concept that is to open for business tonight with the limited bar menu. For a full menu and grand opening you will need to wait until next Friday, June 24, when Harris and his crew throw down in full swing.
Also look forward to brunch that will be served both Saturday and Sunday from 11am to 2pm.
The newly opened restaurant is located on Fitzhugh just east of Central Expressway. The restaurant has a clean pub feel to it, with concrete floors, exposed ceilings and the expansive bar located just to the left as you walk inside.
An insider tells craveDFW that rugs and a few other accoutrement may be on its way, adding color and tone to the new space.
The smallish kitchen produced a lot of heat for Harris and Matt Balke (sous formerly of York Street) as they cranked out an unusually large amount of meals for the hungry crowd, setting the heat factor in the back-of-the-house to epic temperatures. The chefs held tight and continued running until the last meal was served. The crew enjoyed a standing ovation at the end of the night, one that we felt was most deserved.
The simple menu had the Harris label all over it with some dishes reminiscent of the Craft years. We were told previously that RedFork would be serving a whole suckling pig as a special at times, and we are certainly looking forward to that.
“We want RedFork to be a restaurant and bar that people want to come to all the time, not just a destination spot.” — Jeff Harris
Between several tables we were able to get a good look at the full menu, and of course we will share those photos below. Some dishes we tried but were not able to snap photos because they were devoured the moment they hit the table. Some of these dishes include the charcuterie and cheese board and the foie suppliment served in a tiny mason jar. The foie was smooth and creamy and at $8 a true bargain. In fact all the dishes are under $20, making this spot very affordable for most any budget wishing to sample Jeff Harris’ cuisine first hand. We were particularly pleased that we found PEI osyters on the menu.
We are also looking forward to RedFork’s pizza that will also be served late nights and made from their new brick oven.
Another report will be posted later today concerning the cocktail program that is overseen by Brian McCullough formerly of Smoke.
Ham and Cheddar Croquettes, Romesco sauce
Spicy Meatballs, feta And mint
Veal Sweetbreads, bratwurst, white beans, spinach and roasted peppers
The Burger, lettuce, tomato, applewood smoked bacon and aged cheddar cheese
Handmade Papparedelle Bolognese, meat ragu and parmesan
Roasted Windy Meadows Farm Chicken, root vegetable mash and braised greens
Market Fish (salmon), summer vegetables, gnocchi and cherry tomato
Buttermilk Panna Cotta, fresh fruit and cashew brittleRedFork 2537 N. Fitzhugh Avenue