2010 Charcuterie
Fork
It seems like everyone’s hanging a salami out to dry these days, but Fork’s ample platter, made and curated by sous-chef Andrew Wood, is a step ahead thanks to lardo (just what it sounds like) and the finocchiona (fennel-seeded salami), served with house-made conserva and dried-fruit mostarda.
306 Market Street, Philadelphia, PA 19106; 215-625-9425; forkrestaurant.com