Highflying Fare at High Street on Market

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Fork has graced Old City with its presence for the past 15 years, and the restaurant’s most recent addition–High Street on Market–is being welcomed with open arms. Part bakery, part café, the new dining establishment is sure to attract Fork devotees and newcomers alike.

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A full open-style kitchen fills the space. Watch the chefs at work before ordering up from the chalkboard menus.

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High Street sources its coffee from Rival Bros, a small-batch roaster locally run by Damien Pileggi and Jonathan Adams. A selection of coffees, blends, and single-origins were custom selected and specially roasted to provide the best drinking experience possible.

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This expertly brewed cappuccino is one of many examples of the intersection between delicious taste and artful craftsmanship that is found at High Street.

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The designers at Marguerite Rodgers Interior Design created a space that is large and open, yet cozy and warm . Grab a seat in the sunny dining room at one of the wood booths or rustic tables.

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The freshly baked breads are made-in-house with locally sourced flours and unique recipes. The breads are featured in all of High Street’s sandwiches, but are just as delicious eaten on their own with a pat of butter and bit of fig jam.

We’re particularly fond of the Buckwheat Cherry ($7)–made with nutty buckwheat flour from upstate NY’s Farmer Ground and plump, tart sun-dried cherries–and the Anadama Miche ($9)–crafted from whole wheat flour from Doylestown’s Castle Valley Mill, cracked corn, and molasses–.

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The Red Eye Danish ($3.50) features hearty coffee gravy, folded slices of Benton’s smoked ham, and a sprinkling of snow-white gruyère on top.

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Smoked whitefish and pickled peppers make an appearance on a squid-ink-infused black bialy–a sure pleaser for even the snobbiest NY bagel connoisseurs ($5.50).

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High Street specializes in two escargots (spiraled puff pastries): the savory edition is the Romescargot ($2.75). Smoky romesco gets cozy with grilled marinated vegetables that change according to the season–one of our favorites of the morning.

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The sweet variety is the Pistachio Escargot ($3). Filled with golden raisin cream and topped with candied pistachios and sweet lacquered glaze, this is a great breakfast option is you’re craving something sweet but not quite ready to indulge in a cannoli danish.

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The Cannoli Danish ($2.75) is a neat little package of ricotta cream, mostarda cherries, and bittersweet chocolate.

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Almond cake pairs well with plums and spiced streusel in the Plum Tea Cake ($2.50) (foreground).

The Choux-fly ($2.50) is a rendition on the classic Shoofly pie, with molasses cream and blackberry jam encased in a light cream puff shell. This was the sleeper of the day, and the flavors work wonders against one another.

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Besides pastries, there is a whole host of breakfast sandwiches to choose from. Beet-cured salmon, silky and bright pink, adds a pop of color when layered on a pretzel roll ($9). Celery cream cheese, red onion, fried capers, and dill elevate the perfunctory lox bagel, taking the basic lox and Philadelphia cream cheese bagel to a whole new level.

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The Pastrami & Hash ($8.50) features shaved house-cured pastrami, spiced hash, roated peppers and onions, farm egg, and Russian dressing on a Kaiser roll.

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For those seeking a vegetarian option, give The Forager ($9.50) a try. Seared king oyster mushrooms, braised kale, farm egg, Green Meadow young Swiss, and black trumpet mayo come together on a Kaiser roll. The mushrooms are marinated in a vinaigrette that gives them a welcome tang.

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The Hickory Town ($8.50) celebrates Lancaster bologna, farm egg, Amish horseradish cheddar, gherkin mayo, and fried red onions on a Kaiser roll. For those usually skeptical of bologna, give this one a go; it’s sure to convert you (as it did us).

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As we dug into breakfast, the kitchen prepped some of its lunch menu’s composed salads, including autumn panzanella and street corn salad. The lunch offerings also include a host of sandwiches (e.g. duck meatballs, capicola, Sherwin’s turkey), and Roman-style pizzas-of-the-day (recently rated by Zagat as not-to-be-missed). High Street also serves drinks like house-made shrubs, house-infused liquors, hard cider, and a selection of wines and beer.

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The team behind High Street, including chef Eli Kulp, head baker Alex Bois (most recently of Manhattan’s Sullivan Street Bakery), sous chef Jon Nodler, pastry chef Samantha Kincaid (most recently of R2L), and owner Ellen Yin (Wharton alum shout-out!).

Later in the fall, Chef Kulp will experiment with an ever-changing dinner menu of family-style dishes. From what we’ve tried, High Street gets Penn Appétit’s seal of approval.

High Street on Market
When: Monday-Friday, 7 a.m.-3:30 p.m.; Saturday-Sunday, 8 a.m.-3:30 p.m.
Where: 308 Market Street
Cost: Average
More info: www.highstreetonmarket.com

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