Fork On York

Fork On York keeps three restaurants on one menu and refuses to choose between them. There is a steakhouse here — Filet Mignon under blue cheese cream, an Angus NY Striploin finished with demi-glace, lamb chops in a red wine reduction. There is a seafood house — Sea Bream grilled with capers and white wine, P.E.I. mussels, Linguine ai Frutti di Mare working mussels, clams, shrimp, and calamari into one bowl. And underneath both runs an Italian American dining room that holds the whole thing together — burrata three different ways, a Bolognese built on slow-cooked Ontario ragu, a tiramisu to close. The York Road address in Guelph's Two Rivers ward has run this format since the kitchen opened in 2025.

The pastas are where that confidence shows up first. Rigatoni in Cheese Wheel is the order built for a little theatre — rigatoni tossed in Alfredo against the inside of a hollowed cheese wheel — and it sits a few lines away from a Spaghetti alla Bolognese made with slow-cooked Ontario grass-fed beef and pork ragu. Fresh Burrata Pasta layers burrata over rigatoni in rose sauce; Ravioli di Fungi arrives stuffed with mushroom under a blue cheese cream. The starters carry the same reach: a Sea & Shore Charcuterie Board that piles aged meats and artisan cheese alongside coconut shrimp and fried calamari, Jumbo Shrimp Diablo sautéed skin-on with chili and rosemary, Cozze in Padella built on white wine and garlic.