We’re on fire.

Formerly 4 Eat & Drink.

We're still the same farm-to-table restaurant you love, pouring our signature hand-crafted cocktails - but now our name tells our story a little better.

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.

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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

For those who haven't heard, say hello to our new Chef/Partner, Farmington native Jason Welch! It's very exciting to have someone with his experience and ability lead the way in making us even better.



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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.