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If you choose to correspond with us through email, we may retain the content of your email messages together with your email address and our responses. We may request that you voluntarily supply us with personal information, including your email address, postal address, home or work telephone number and other personal information for such purposes as correspondence, placing an order, requesting an estimate, or participating in online surveys. Personal Information You Choose to Provide.The phone number is 40.When you visit our website you may provide us with two types of information: personal information you knowingly choose to disclose that is collected on an individual basis and website use information collected on an aggregate basis as you and others browse our website. It is open for lunch and dinner daily, with brunch on Sundays. Cork & Fork would do well to accentuate its positives - its burgers and pub fare - and not worry about being a creative kitchen.Ĭork & Fork is at 5180 S. I’m fine with that support your local business. Maybe the people who live in the vicinity of South Conway Road and Hoffner Avenue have decided that good enough if good enough, that it’s better to have any kind of independent restaurant over the chains that dot nearby Semoran Boulevard as it sinks to the airport.
The atmosphere is much more tavernlike than restaurant. A tad greasy but otherwise ok.Īs I said, the restaurant retained much of the decor from the previous occupant and has the feel of a New Orleans courtyard. One of my guests had the Fish & Chips, which featured a nicely battered piece of cod, deep fried and served atop a handful of fries.įor an appetizer, we shared the Crispy Calamari, breaded and fried squid rings topped with sweet peppers. It was a lot of food for the $21 fee, but I would have liked for it to make better sense (and look nicer). The dish included a mound of garlic mashed potatoes, which for some reason had two slices of toasted bread stuck into it like bunny ears, and a bland duo of steamed cauliflower and broccoli. But the sauce, a reduction of beer with bits of bacon and a touch of cream, was unappealing.
The diver scallops themselves were fine - plump and firm and deftly sauteed. The Drunken Scallops entree gets points for creativity but loses some for execution and appearance. Thick rashers of bacon sat beneath the patty and a hefty slice of tomato was on top, along with sauteed onions and that sauce. In fact, if there’s one thing I can heartily recommend it is the Blue Crew Burger, though I can’t offer any insight into why it has that name other than the blue comes from the Gorgonzola sauce that tops it.īut the burger itself was quite good, a thick patty that retained its medium-rare juiciness even as the exterior was nicely charred. And it certainly appeared to me that Cork & Fork is trying harder than it did when it first opened.