We’re on fire.

838 Farmington Ave. Farmington, CT

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A HIDDEN GEM

Fork & Fire is a new american restaurant and bar in the heart of Farmington, CT. 

 

A modern wine selection, rotating list of local craft beers on draft, and signature cocktails, are all served in a relaxed and cozy atmosphere.

 Our kitchen is committed to uniting fresh, locally grown ingredients with detail oriented cooking techniques to provide the patron with an extraordinary dining experience.

All of our cuisine is prepared in house from scratch using a "no corners cut" method, from freshly baked breads to flavorful stocks and sauces, we believe creating great food is as much in sourcing the ingredients as it is building flavor profiles.

See you soon!

Eat Together

Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

 

SUSTAINABLE & ENVIROMENTALLY FRIENDLY

We proudly serve Certified Humane Angus beef & Certified Organic Free Range chicken. Our mission is to provide our guests with humanely raised, environmentally-sustained animals, using no antibiotics, no pesticides, and no added hormones.

Our kitchen is committed to uniting fresh, locally grown ingredients with detail oriented cooking techniques to provide the patron with an extraordinary dining experience.

All of our cuisine is prepared in house from scratch using a "no corners cut" method, from freshly baked breads to flavorful stocks and sauces, we believe creating great food is as much in sourcing the ingredients as it is building flavor profiles.

 

The Kitchen

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JASON WELCH

EXECUTIVE CHEF & PARTNER


Jason’s culinary journey began after his 2005 graduation from the French Culinary Institute in New York. After graduation, he worked for almost two years at Gotham Bar and Grill (NY). After that, Jason branched out to work for Chef Christopher Freeman at Toppers at the Wauwinet Inn on Nantucket Island. He then moved on to become Sous Chef/Pastry Chef at Oran Mor on Nantucket for about five years as well as Chef de Cuisine in 2014-2015.

In between 2007 and the present day, during Nantucket’s off season, Chef Welch had stints as Chef de Cuisine for Ryan Jones at the Mill at 2T, Executive Chef for Barteca (Barcelona Restaurant) in CT, Executive Chef of Turpin Meadow Ranch in Jackson Hole Wyoming, and most recently as Chef de Cuisine of Porron and Pina for Chef/Owner Tyler Anderson. 

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JARED POSOCCO

CHEF DE CUISINE


Jared has a long history in the culinary field that has developed him into the best candidate as our new Chef De Cuisine.

He began by studying hospitality management at both Keuka College and Manchester Community, and has been working behind the lines since 1999. His career in the industry began at Reins Deli in Vernon, as a shift manager. From there, he moved on to John Harvard’s Brewhouse in 2003 as Sous Chef and then Executive Chef from 2006 – 2009.

From 2010 to 2013 Jared gained experience at Brio as Sous Chef, and then joined the Union League and opened Bar Bouchee for same owners as a lead cook. In 2013 he assisted in the opening of A’vert in West Hartford as Sous Chef, where he went on to become Executive Chef in 2016.

Before joining Fork & Fire, Jared was Executive Chef at Bin 228 Gastropub 2017, and then opened Porron and Pina in 2018. He’s excited to join Jason yet again on this new venture!

THE BAR

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RUVIN BOGATI

MANAGER


Before relocating to Connecticut in 2012, Ruvin already had several years of back of house experience, so he wanted to change it up in 2013 and try his hand at serving. He served and managed at different restaurants in the area, and was even nominated and named a finalist for Server of the Year by the CT Restaurant Association in 2017. After years in the corporate dining world, he decided that full time restaurant management was the gig for him, and has found his home at Fork and Fire. Ruvin brings a knowledge of all things food and beverage, so be sure to stop in and quiz him and you’ll be guaranteed to get a good story…and a laugh.

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BRIAN & DANNY

BARTENDERS


You can’t ask for a better time (or more trouble) than these two best friends behind the bar. Growing up together in Farmington, Brian and Danny each have over 10 years of bartending experience all over Connecticut, as well as parts of California. Lucky for us, they chose to come back to their roots and picked Fork and Fire as the place to land. We’re not ones to brag, but if we were, it’d be about the skills and vibe that these two bring to our bar. Don’t believe us? Order a “Dealer’s Choice” the next time you’re in and watch these guys read your mind.