Several visiting chefs are excited about Philip Krajeck’s already essential, newest restaurant on the East side.
Wine expert, author, and speaker Mark Oldman is hyped about the pizza and wine. “As I live in the pizza capital of America -- New York -- I don’t tend to crave other cities’ pizza. I make an exception, however, when it comes to Folk... You will marvel at the intensity of flavor of the wine-steamed-clam pizza, a wood-fired miracle zested up with lemon, chili bonito, and parsley. Wash it down with one of the restaurant’s many interesting lighter red wines, including lesser-known selections from Sicily and Eastern Europe.
Cheetie Kumar (chef/owner, Garland, Neptunes Parlour, Kings) looks forward to returning, too. “Some friends and I enjoyed a delightful meal here earlier this year. I am looking forward to their summer menu: eggplant with XO sauce, summer squash with ricotta and fig leaf and the favorite half chicken Milanesa. I love their wine and cocktail menu as well.”
Scott Conant, chef/partner at Phoenix’s Mora Italian gives a nod to something different at Krajeck’s pizza favorite: “Philip and his team at Folk and Rolf & Daughters are known for fire-blistered pizzas
and beautiful pastas — but the vegetables at Folk have my vote. Each veggie dish balances
textures, acid and flavor, set against a beautiful room with an outstanding cocktail and wine