The Green Fork, a farm-to-table restaurant in Brooklyn Heights, unveiled a significant menu revision this week. The changes emphasize plant-based dishes and seasonal vegetables, reflecting growing demand for vegetarian options. The revamp reduces the number of meat-based plates and introduces several new vegan entrées.
Chef and owner Sara Kim said the shift aligns with the restaurant’s sustainability goals and customer feedback collected over the past year. Notable additions include a roasted cauliflower steak with chimichurri and a black bean cassoulet featuring local root vegetables.
The Green Fork remains open for dinner and continues to source ingredients from regional farms. Regular patrons have noted the refreshed menu as a thoughtful evolution, though some longtime customers miss previous meat-centric dishes.