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Food & Wine Magazine U.S.A
May 2007
Fork. Cape town is full of trendy small-plates restaurants
these days, but the one-year old Fork has a serious
kitchen that turns out both contemporary and classic
Spanish tapas made with South African ingredients.
Private wooden booths, tables on a tiny balcony and
couches in the downstairs bar area are welcome spots
for all-day gazing.
We loved: fillets of kudu (a kind of antelope) with
orange- infused potato puree.
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