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In Red Hook, Beckoning to a Bigger World
The New York Times
Peter Meehan

"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."
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Diner's Journal: Q & A: Sohui Kim
The New York Times.com
Frank Bruni

"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."
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The Good Fork
New York Magazine
Robin Raisfeld and Rob Patronite

"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."
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Tables for Two
The New Yorker Magazine
Andrea Thompson

"The food is as inviting as the atmosphere, with standout appetizers from around the worldóhomemade 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."
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My Brooklyn Is Better Than Yours
Budget Travel Magazine
Grace Bonney

"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."
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No Eat Till Brooklyn
GQ Magazine
Alan Richman

"No staff Iíve encountered is quite like the one at The Good Fork, located in exquisitely downscale Red Hook and my favorite of the new Brooklyn restaurants."
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Steak and Eggs Korean Style Recipe
Bon Appétit Magazine

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.
Click here to view the recipe...

 
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