Canton’s newest bar/restaurant, The Fork & Wrench, is sort of open—at least, the bar is ready for your business. The restaurant part will officially be serving fare, starting on March 29 for the grand opening.
Sajin Renae, who recently left Vino Rosina, is the executive chef, and she has some exciting menu items, like the biscuit burger—a made-in-house meat blend of dry-aged short rib and brisket chuck topped with Cherry Glen goat cheese, caramelized onions, mixed greens, and bacon jam on a buttermilk thyme biscuit.
Sajin describes the food as “rustic, upscale pub fare.” She’s also posted some other menu ideas on the restaurant’s Facebook page. For example, U-10 scallops with pea panna cotta, watermelon radish chips, Meyer lemon caviar, browned butter, and pea tendrils.
And a hanger steak, blackened and grilled, with Gouda princess potatoes, rainbow Swiss chard, and chipotle hollandaise.
She also plans to visit the Baltimore Farmers’ Market on Sundays when it’s open and serve a market dinner that evening at the restaurant.
The Fork & Wrench has been two years in the making. Co-owner Andy Gruver with partner Jason Sanchez has fashioned the space once occupied by Pur Lounge into an eclectic three floors of interesting artifacts.
They’ve used salvaged materials from Second Chance, an old bank building on Charles Street, a Baltimore factory, and even a former mental institution to create a visually captivating bar and dining areas. There’s an outdoor courtyard, too.
“It had been a goal of mine for a while,” Andy said of owning a restaurant. He’s happy with his new chef, too. “She’s been a breath of fresh air.”
What a team.
Photo of Andy Gruver and Sajin Renae and restaurant exterior by me.