The first thing you may notice on the menu at FOLK, is commas, lots of them. Local, seasonal and exotic ingredients parade themselves across the single page menu requiring not a small amount of concentration and imagination. That said, there is no doubt that everything you put in your mouth at Chef Phillip Krajeck’s new restaurant, FOLK, is delicious. (Much like its older sister, Rolf and Daughters in Germantown.) More than delicious, actually mind blowing. The menu is super seasonal and capitalizes on local produce that is in season; Forona beets, fermented porcini, Meyer lemon salsa, and white queen celery, for instance made an appearance in December.
Very much in keeping with trends, the menu reads like an ingredient list, begging the question: how is the Heritage Pork Shoulder, green shallot, cabbage and charcuterie sauce actually cooked and served? But no worries, the wait staff are knowledgable and friendly.