Central PA Medicine - February 2017 - 16

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Restaurant Review

Brewery. Designed around a picturesque waterfall, its patio
will likely draw crowds when the weather warms up.
Osteria's décor resembles that of its Harrisburg sister.
The warehouse vibe features exposed ductwork, brick walls,
stacks of wine kegs, a marble bar, wrought iron railings, and
an upstairs mezzanine overlooking it all. Boisterous and
busy, it's a fun place to share drinks and reasonably priced
small plates of food with friends in a leisurely atmosphere.
The beer and wine list is compact but more than adequate.
A baker's dozen selection of house cocktails is intriguing, made
with in-house created bitters and simple syrups. I enjoyed
the Coral Crush, wedding Tito's vodka to pomegranate,
rosemary, grapefruit and sea salt.
Salad starters all looked inviting. Our party of four shared
the sugar snap pea salad, featuring roasted peppers, salami,
grilled red onions, and greens, over whipped eggplant. Others
include arugula beet, pesto Caesar, and roasted acorn squash.

Cork & Fork
Osteria
By DR. ROBERT ETTLINGER

prezzatura. This Italian expression means nonchalance in concealing the
art of what you do or say, making it appear without effort or thought. It's
a word that's perfectly apropos for Camp Hill's newest restaurant Cork &
Fork Osteria (4434 Carlisle Pike, 717-317-9633, open daily except Sundays).
While the extensive small plate selection seems like that of so many other eateries
on first glance, it is anything but. The ingredients are unique and flavorful, and are
presented creatively. Reservations are needed due to its immediate popularity, as it's
a fun place for friends and family to share a variety of inventive plates.
Created by Nick Laus as a West Shore offspring to his Cork & Fork, on Second
Street in Harrisburg, the kitchen staff is led by Chef Pedro Rincon. Located at the
former Sun Motor Cars on the corner of St. John's Road, it lies at the front of the
Hampden Terminal Complex, also containing the Red Sky Café and the Evergrain
16 February 2017 Central PA Medicine

For the small plates, we picked roasted brussels sprouts,
eggplant parmesan (in a vodka sauce), and sautéed octopus
with fingerling potatoes and salsa verde. They were gone
within minutes. Of the five pastas, we went for the gnocchi,
in a creamy cherry tomato sauce and parmesan. Next time,
I'm sure that the spinach ravioli and the shredded pork and
pancetta-adorned pappardelle will be equally tasty.
A wide selection of charcuterie plates was available, which
can be made to order among the offbeat meats and cheeses.
They were nicely presented visually, and reasonably priced
at $6.50 each. The stars of the menu are the eight pizzas, all
crispy and delicious. On the advice of friends, we enjoyed
the fig pizza, with black mission figs and fig vinegar, arugula
and prosciutto. We were too full to order the second choice,
a funghi pizza with cremini, shiitake and oyster mushrooms.
An after-dinner drink would perfectly end the meal
with desserts that include a Nutella pizza with marshmallows, tiramisu with apricot brandy and espresso, and
an espresso martini.
Due to Pennsylvania's archaic liquor laws, Camp Hill
has long had a relative-to-its-size dearth of upscale dining.
Cork & Fork Osteria makes you glad that the 21st Century
has arrived.

CORK & FORK OSTERIA

4434 Carlisle Pike, Camp Hill, PA 17011
717-317-9633 | corkandfork.us

http://www.dauphincms.org http://www.corkandfork.us

Table of Contents for the Digital Edition of Central PA Medicine - February 2017