A Legend Reborn
The Knife & Fork
Atlantic and Pacific Avenues, Atlantic City
609-344-1133
by Sharon Harris-Zlotnick
In a city where investments result in billions of dollars in new real estate, Frank Dougherty and his wife Maureen seek to preserve a bit of history at the Knife & Fork restaurant in Atlantic City. They have bought and remodeled the venerable location, desiring to create a new dining spot while keeping the best of its illustrious past.
The building dates back to 1912, when it was a men's club with a separate ladies' entrance. Named the Knife & Fork Inn, the stucco façade of the structure has a Tudor look to it, adorned with the crossed utensils of its namesake.
Frank Dougherty's roots lie in the dining business. He is the fourth generation restaurateur to own and operate Dock's Oyster House in Atlantic City since 1897. A graduate of Cornell University's hotel and restaurant management program, Dougherty says a new venture at this time in Atlantic City's evolution was important.
"Since the opening of the Borgata two years ago, a lot of good things have happened in Atlantic City. I thought a steak and seafood restaurant was needed. The history of this building made it appealing since we can retain the vintage look. However, we have installed totally new systems throughout the property," says Dougherty.
When all is complete, the Knife & Fork will serve food on three floors. The first floor has a bar, complemented by lounge seating, and the hearth dining room, which seats 40. The hearth room faces a glass wall that encloses the kitchen, offering a full view of the cooking.
The second floor has been refurbished to look as original as possible. An enclosed terrace room for 24 has kept the original Italian floor tile and much of the stained glass. Hanging rose petal lamps retain the feminine look the room had when it functioned as the ladies' lounge decades ago. The adjacent main dining room has a new hardwood floor. The original ceiling, depicting numerous family crests as its design, has been restored. Sixty diners sit at a combination of seats and banquettes lining the walls.
Off to the side, on the second floor, is an angular private room for 10. Dougherty says, "The table is shaped like the room, with an interior opening where the server may stand." Ultimately, the third floor will also be used as a private function room, and will house a glassed-in wine cellar. Dougherty states that the restaurant will accommodate private parties up to 100.
The Knife & Fork has a varied menu that features appetizers from $9 to $15 and entrée platters priced at $25 to $40. "We want our menu to offer shareable food between diners," says Dougherty.
The Knife & Fork is open daily for dinner from 5 p.m., and for lunch on Friday at 11:30 a.m. Street or complimentary valet parking is available. Smoking is only permitted in the bar. Reservations and all major credit cards are accepted.
[Chef's Corner]
Crab and Avocado Salad
Ingredients:
1 lb. red pepper
1 lb. yellow bell pepper
2 oz. olive oil
1 tsp. salt, 1/2 tsp. cracked black pepper
10 oz. concasse tomatoes
1 1/2 oz. finely chopped red onion
1 tsp. minced garlic
1 tbl. chopped fresh cilantro
1 jalapeno pepper, finely chopped
(seeds removed)
10 oz. diced, 1/4 inch avocado
1 oz. lime juice
20 oz. jumbo lump crabmeat
4 oz. creme fraiche
paprika and cilantro to garnish
To Prepare:
Rub peppers in olive oil and roast in 400º oven 35-45 minutes. Do not allow to color. Remove skins and seeds. Cool peppers and puree the colors seperately in a food processor. Pass each through a mesh strainer, season with salt and pepper and put in squeeze bottles.
One hour before molding mix the tomatoes, onion, garlic, cilantro and jalepeno to form a salsa. Combine the lime juice, avocado and salt and pepper.
For each serving in a 2-inch diameter by 1 1/4 inch high ring mold layer 1 1/2 oz. avocado mixture, 1 1/2 oz. tomato salsa and 2 oz. of crabmeat. Press each layer into the mold before adding the next. Spoon about 1 oz. creme fraiche on top of crab and smooth it even with rim. Lightly dust with paprika.
Plate and remove mold. Top with cilantro leaf. Paint plate with red and yellow pepper sauce.
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