Fork and Plough

This farm-to-table restaurant in historic Overbrook is a local darling known for its burger, but the wine program is better than it needs to be. By-the-glass selections include Laurent-Perrier Brut Champagne, Villa Wolf Pinot Noir Rosé from Pfalz, and KC Labs Carbonic Zin from Mendocino. Magnums like G.D. Vajra Barbera d'Alba serve ten glasses. The grab-and-go market means you can take a bottle home.

The menu changes twice daily based on what's available from local farms. That approach extends to the wine: seasonal, responsive, never stale. The cocktail program (Smoked Maple Bacon Old Fashioned, Cold Brew Martini) is inventive. This is a neighborhood restaurant that treats every detail like it matters.

Fork and Plough stocks Laurent-Perrier and Vajra Barbera at a farm-to-table neighborhood spot. The wine selection is small but every bottle is chosen with care. A twice-daily changing menu means the kitchen thinks in terms of what pairs now, not what always works.