Cork & Fork

Cork & Fork Restaurant Review:

Chef Andie Hubka and her mom, Jane Angwin, have carved out a niche for themselves. The bistro attracts oenophiles from around the valley who come to graze on truffle popcorn, house-cured salmon, or a tasty Gorgonzola and turkey meatloaf with crème fraîche polenta, rosemary-Cabernet demi-glace and wilted arugula. The artisan cheese plate is usually a safe choice at a wine bar, but more daring palates may be drawn to the grilled radicchio with its roasted tomatoes, Point Reyes blue cheese, white balsamic vinegar and applewood-smoked bacon. And when dinner isn’t always a necessity, how about just a glass of port and a dessert of pot de crème? The bistro’s Enomatic wine machine offers tasting-size pours of more obscure wines.